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Strawberry Shortcake Ice Cream Cake

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During the long, hot days of summer, few things are better than hearing the jingle of the ice cream truck pulling up alongside the community pool. Smart kids knew the best treat was the strawberry shortcake novelty bar, with its combination of strawberry and vanilla ice cream coated in shortcake crumbs. Now, it’s possible that something better has been invented: Strawberry Shortcake Ice Cream Cake. It’s the perfect ending to Fourth of July parties or served at a casual pool party. Like all icebox cakes, it’s an ideal make-ahead treat since you can assemble it days in advance of eating.

Strawberry Shortcake Ice Cream Cake has everything great about those bars in a homemade ice cream cake version, and it couldn’t be easier. You’ll use golden sandwich cookies (such as Golden Oreos) to form the base and the crumb topping. There’s no need to scrape out the cream insides—they’ll help the base stay together. No food processor? No problem. Use a plastic bag and rolling pin to crush the cookies.

Pro tip: To get clean slices of the cake, run a chef’s knife under hot water before cutting each piece. This also allows you to cut just one or two servings off the entire batch if you’re eating it throughout the week.

If you want to mix up the flavors of this recipe, you can use the same proportions to try a chocolate-pistachio version, a peanut butter-banana version, and more. Just swap out the cookies and ice cream flavors in equal proportions.

Have you tried this yet? Let us know how it went in the comments below! 

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Yields:

9
– 12


servings

Prep Time:

0

hours

30

mins

Total Time:

5

hours

45

mins

30


golden sandwich cookies, divided

5 1/2
c.

vanilla ice cream, slightly softened, divided

4
c.

strawberry ice cream, slightly softened

1 1/2
c.

freeze-dried strawberries, divided

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  1. Line the bottom and sides of an 8”-x-8” baking pan with parchment paper, leaving a 2” overhang on each side.
  2. In a food processor, blitz 20 golden sandwich cookies and salt to fine crumbs. Add melted butter and pulse until crumbs are the texture of wet sand. Press evenly into the bottom of the prepared pan and freeze for 15 minutes.
  3. In a large bowl, mix 4 cups vanilla ice cream until smooth and spread on partially frozen crust. Freeze for at least 30 minutes more.
  4. In the same bowl, mix strawberry ice cream until smooth. Stir in ½ cup freeze-dried strawberries. Spread on vanilla layer. Freeze for 30 minutes more.
  5. Pulse remaining 10 sandwich cookies and remaining 1 cup freeze-dried strawberries in the food processor until they form pea-sized crumbs. 
  6. In the same bowl, mix the remaining 1 ½ cups vanilla ice cream until smooth and spread on strawberry layer. Sprinkle the crumbs evenly over top, pressing down to ensure they stick. 
  7. Freeze at least 4 hours or until firm, or cover and freeze up to 1 week. Lift the cake out of the pan using the paper overhang. With a sharp knife, cut into 9 square or 12 rectangular pieces and serve.

Wipe the knife between cutting slices to get cleaner, nicer looking cuts.

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ANDREW BUI

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