Easy Strawberry Shortcake Ice Cream (Printable Version)

No-bake dessert layering vanilla ice cream, strawberries, and a crunchy shortcake base for a summer treat.

# What You'll Need:

→ Shortcake Crumble

01 - 2 cups vanilla wafer cookies or shortbread cookies, crushed
02 - 4 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Ice Cream & Filling

04 - 1.5 quarts vanilla ice cream, slightly softened
05 - 2 cups fresh strawberries, hulled and chopped
06 - 2 tablespoons strawberry jam
07 - 1/2 cup heavy whipping cream
08 - 2 tablespoons powdered sugar
09 - 1 teaspoon vanilla extract

# Step-by-Step:

01 - Line a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
02 - In a medium bowl, combine crushed cookies, melted butter, and granulated sugar. Mix until evenly moistened and well incorporated.
03 - Press half of the crumble mixture firmly into the bottom of the prepared pan to create an even crust. Place in the freezer for 10 minutes to set.
04 - In a separate bowl, combine chopped strawberries and strawberry jam. Stir thoroughly to coat all pieces evenly.
05 - Spread half of the softened vanilla ice cream over the chilled crust, using a spatula to create an even layer.
06 - Spoon the strawberry mixture evenly over the ice cream layer, distributing it across the entire surface.
07 - Top with the remaining ice cream, smoothing the top with a spatula to create a flat surface.
08 - Sprinkle the remaining crumble evenly over the top and gently press to adhere to the ice cream surface.
09 - Cover with plastic wrap and freeze for at least 4 hours, or until completely firm throughout.
10 - Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
11 - Release the cake from the springform pan, top with whipped cream, and garnish with additional strawberries if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • Its the ultimate no bake crowd pleaser that looks impressive but requires zero actual cooking skills
  • The combination of textures creates something way more magical than regular ice cream
02 -
  • Let the cake sit at room temperature for exactly five minutes before slicing. Too frozen and it cracks, too soft and it collapses.
  • Run your knife under hot water between slices for perfectly clean cuts that look professional.
03 -
  • Use a warm knife to slice through the frozen layers cleanly
  • The crumble topping softens in the freezer, so keep it chunky when you add it

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