Easy Strawberry Shortcake Ice Cream (Print Version)

A no-bake treat with layers of vanilla ice cream, fresh strawberries, and crisp shortcake crumble.

# What You’ll Need:

→ Shortcake Crumble

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

→ Ice Cream & Filling

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

# Steps:

01 - Line a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
02 - Combine crushed cookies, melted butter, and granulated sugar in a medium bowl. 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. Freeze for 10 minutes to set.
04 - In a separate bowl, combine chopped strawberries and strawberry jam. Stir thoroughly to coat all strawberries evenly.
05 - Spread half of the softened vanilla ice cream over the chilled crust, using an offset spatula to create an even layer.
06 - Distribute the strawberry mixture evenly over the ice cream layer, ensuring full coverage.
07 - Top with the remaining vanilla ice cream, smoothing the surface with a spatula for a flat, even top.
08 - Sprinkle the remaining cookie crumble evenly over the top surface. Gently press to adhere the crumbs to the ice cream.
09 - Cover tightly 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 using an electric mixer until stiff peaks form.
11 - Release the cake from the springform pan, top generously with whipped cream, and garnish with additional fresh strawberries if desired. Slice immediately and serve.

# Expert Tips:

01 -
  • The contrast between creamy ice cream, juicy strawberries, and buttery crumble creates texture in every single bite
  • You can make it days ahead and pull it out when you need an impressive dessert without last-minute stress
  • It somehow tastes even better after sitting in the freezer, letting the flavors meld into something extraordinary
02 -
  • Work quickly when assembling the ice cream layers, especially on warm days, to prevent melting and uneven freezing
  • The cake needs to freeze completely before removing from the pan or it will lose its structural integrity and beautiful layers
  • Let the finished cake sit at room temperature for 5 minutes before slicing for cleaner cuts that show off all the layers
03 -
  • Place your springform pan on a flat baking sheet before freezing, which makes moving it in and out of the freezer much easier
  • If you're making this for a crowd, double the recipe and use two 9-inch pans instead of trying to make one thicker cake
  • The whipped cream layer is best applied right before serving, though it holds up surprisingly well for a few hours in the fridge

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