| Level: | Easy |
| Total: | 8 hr 30 min |
| Active: | 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 514 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 2 g |
| Sugar | 35 g |
| Protein | 6 g |
| Cholesterol | 61 mg |
| Sodium | 258 mg |
Reviews
I loved it but changed it up a bit with some thinly sliced strawberries on the top. My husband loved it!!!! My family is now requesting it especially because it’s summer time!
I made this for my daughters birthday, and it was absolutely amazing. I will definitely be making this again.
I will make this cake for my daughter birthday she love freeze strawberry.
The hit of the BBQ! Super easy to make and delicious.
Soo delicious!! My kids want this as their next birthday cake now!!! Thank you!
Valerie, you nailed it! This was spectacular. For the ice cream I used 2 large vanilla and 1 large strawberry Haagendasz for each layer. My guests asked if they could lick their plates. This is a winner.
It was a hit here – We loved it! Thank you Valerie!
This truly bring back the taste of our childhood favorite ice cream. Very worth making Its easy but takes some time Everyone loved it and asked for recipe.
I made this for a family dinner and everyone loved it!
Delicious!