Easy Strawberry Shortcake Ice (Printable version)
A no-bake summer dessert with vanilla ice cream, fresh strawberries, and a crunchy crumbly topping.
# 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
# Directions:
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 all crumbs are coated.
03 - Press half of the crumble mixture firmly into the bottom of the prepared pan to form an even crust layer. 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 strawberries evenly with the jam.
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 first ice cream layer, distributing as uniformly as possible.
07 - Top with the remaining ice cream, smoothing the top with a spatula to create a flat, even 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 - Before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
11 - Release the cake from the pan, top with whipped cream, and garnish with extra strawberries if desired. Slice immediately and serve.
# Expert advice:
01 -
- The magic happens in your freezer, leaving your oven off and your kitchen cool during those sweltering months when the idea of baking feels impossible.
- That contrast between velvety vanilla ice cream, bright jam slicked strawberries, and buttery cookie crunch creates textures that keep everyone reaching for another slice.
02 -
- Softening ice cream is an art form. Leave it on the counter for 15 to 20 minutes until you can easily scoop it but it's not melting into soup. Rock hard ice cream will tear your crust, while too soft ice cream will make layers blur together.
- The crumble topping needs a gentle but firm press into the ice cream or it will all slide off when you slice. I learned this the dramatic way when my first attempt ended up with all the cookie crunch in a sad pile on the serving plate.
03 -
- If your springform pan has a loose bottom, place it on a flat plate or cutting board before freezing to prevent any accidental shifts or leaks.
- Work quickly when assembling, especially if your kitchen is warm. The ice cream layers can start melting and blending together faster than you'd expect.