Description
Beat the heat with this refreshing Strawberry Shortcake Ice Cream Cake. Featuring a buttery vanilla wafer crust, layers of creamy strawberry ice cream, and fresh strawberries, this dessert is perfect for summer gatherings and celebrations.
Ingredients
Scale
1 box (12 oz) vanilla wafer cookies, crushed
1/2 cup unsalted butter, melted
1 quart strawberry ice cream, softened
1 pint fresh strawberries, hulled and sliced
2 cups whipped cream or whipped topping
Fresh mint leaves for garnish (optional)
Instructions
- In a bowl, mix the crushed vanilla wafer cookies with the melted butter until well combined.
- Press the cookie mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Spread the softened strawberry ice cream over the crust in an even layer.
- Arrange the sliced strawberries on top of the ice cream layer.
- Cover with whipped cream or whipped topping, spreading it evenly over the strawberries.
- Garnish with fresh mint leaves if desired.
- Freeze the cake for at least 4 hours or until firm.
- Before serving, let the cake sit at room temperature for a few minutes to soften slightly for easier slicing.
Notes
- For added flavor, you can mix some of the sliced strawberries into the whipped cream before spreading it on top.
- This cake can be made a day in advance, making it perfect for entertaining.
- Prep Time: 20 minutes
- Cook Time: 4 hours