Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Dessert on a plate ready to be served.

Strawberry Shortcake Ice Cream Cake

Inspired by an iconic strawberry ice cream bar, this dessert captures that beloved flavor in a fun, layered form. Featuring luscious layers of velvety strawberry and vanilla ice cream, fluffy whipped topping, and a buttery crust; it’s as beautiful as it is delicious. This strawberry ice cream layer dessert is perfect for summer gatherings, birthdays, or whenever you’re craving a fruity frozen delight.

Course Dessert

Cuisine Dessert

Keyword ice cream cake, strawberry shortcake ice cream cake

Prep Time 15

Freezing Time 10

Servings 9

Calories 550kcal

Equipment

9x9-in square pan

Ingredients

1 (25 ounces) package vanilla sandwich cookies, divided
½ cup butter, melted, divided
1 (3 ounces) box strawberry Jell-O powder
2 cups vanilla ice cream, softened
6 cups strawberry ice cream, softened
1 jar (11.75 ounces) strawberry ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed

Instructions

Crush half the package (25 cookies) into very small crumbles. You can use either a food processor, or place the cookies in a plastic bag and crush them with rolling pin. They do not all have to be the same size.
In a medium bowl melt 4 tablespoons of butter. Add the strawberry Jell-O powder. Whisk until combined. Fold in the crushed cookie pieces. They will not all get coated. You want a red and white speckled look. Spread cookie mixture out onto a parchment lined sheet pan, and set aside to cool.
Finely crush the remaining half of the package of cookies (25 cookies). In a small bowl, mix cookie crumbs and the remaining 4 tablespoons of melted butter. Press onto bottom of 9x9-in. baking pan. Place in freezer until firm, about 20 minutes.
Meanwhile, scoop the strawberry ice cream into a large bowl. Stir until spreadable. Spread softened strawberry ice cream over crust; freeze, covered, until top is firm.
Once strawberry layer is firm; scoop the vanilla ice cream into another large bowl. Stir until spreadable. Spread over strawberry ice cream layer; freeze, covered, until top is firm.
Spread with strawberry ice cream topping and then whipped topping. Sprinkle reserved Jell-O covered cookies over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove dessert from freezer and cut into slices.

Notes

If you don’t have a food processor, use a plastic bag and rolling pin to crush the cookies instead.
Run a chef's knife under hot water before cutting each piece to get clean slices.

EatWheat.org provides nutrition information for recipes as a courtesy and is an estimate only. This information comes from online calculators and should be considered an estimate, not a guarantee. Varying factors like brand types, natural variations in produce, and ingredient preparation can change the nutritional information in any recipe. For absolute accuracy, calculate your own nutritional information.

Nutrition