Strawberry Shortcake Ice Cream Cake

Name: Strawberry Shortcake Ice Cream Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT8H30M0.000S
Yield: 10 to 12 servings
Ingredients: Nonstick cooking spray, for the pan; 25 golden cream-filled sandwich cookies; 4 tablespoons unsalted butter, melted; 20 golden cream-filled sandwich cookies; 1 cup freeze-dried strawberries; 3 tablespoons unsalted butter, melted; 1.75 liters vanilla ice cream (7 cups), slightly thawed in the refrigerator; 3 cups strawberry ice cream, slightly thawed in the refrigerator

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Level: Easy

Total: 8 hr 30 min (includes freezing time)
Active: 30 min

Yield: 10 to 12 servings

Level: Easy

Total: 8 hr 30 min (includes freezing time)
Active: 30 min

Yield: 10 to 12 servings

Ingredients

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Crust:

Nonstick cooking spray, for the pan

25 golden cream-filled sandwich cookies

4 tablespoons unsalted butter, melted

Shortcake Crumbs:

20 golden cream-filled sandwich cookies

1 cup freeze-dried strawberries

3 tablespoons unsalted butter, melted

Filling:

1.75 liters vanilla ice cream (7 cups), slightly thawed in the refrigerator

3 cups strawberry ice cream, slightly thawed in the refrigerator

Directions

Watch how to make this recipe.

For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it’s a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.