Strawberry Shortcake Ice Cream Cake
Layers of cookie, ice cream, whipped cream and strawberry crunch
Prep Time 1 hour hr
Total Time 1 hour hr
For the cake:
- 36 golden oreos
- 6 tbsp melted butter
- 1 48 oz container vanilla ice cream
- 1 48 oz container strawberry ice cream
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tsp vanilla
For the crunch topping:
- 1/3 cup freeze dried strawberry powder or more to taste
- 18 golden oreos
Take the 36 golden oreos and process in the food processor into crumbs, or bash them with a rolling pin in a ziploc bag. Combine with the butter and press into a 9x13 pan lined with a double layer of parchment paper to make it easier to remove and cut the cake at the end.
Bake at 350 for 10-15 minutes until golden and smells good. Cool to room temp.
Let your vanilla ice cream sit out for 10 minutes and the put into the stand mixer with paddle and mix on low until it is smooth and like soft serve. Spread over the crust. Place into freezer for 20 minutes until ice cream is set up again. Repeat with strawberry ice cream and freeze again for 20 minutes.
Add the cream, powdered sugar and vanilla to the stand mixer and whip with a whisk until stiff peaks form. Spread over the top of the ice cream.
Crush the remaining oreos roughly and mix with the freeze dried strawberry powder to form some clumps. Sprinkle over the whipped cream and freeze for 2 hours. Cover with plastic wrap and freeze overnight.
Remove from the freezer and let stand for 10 minutes. Remove the cake from the pan and pull the parchment down off the sides. Using a knife warmed under hot water, cut into squares of your desired size. Wrap each in plastic wrap and store in the freezer.
Keyword Dessert, Ice Cream