Description
Homemade strawberry shortcake ice cream cake combines classic dessert flavors in a refreshing summer treat. Layers of sweet strawberries, crumbly shortcake, and creamy vanilla ice cream create a delightful dessert you’ll savor to the last bite.
Ingredients
Scale
- 2 litres (0.5 gallons) Chapman’s Strawberry Shortcake Ice Cream
- 4 cups (520 g) frozen strawberries
- 3 cups crushed vanilla cookies
- 1 cup (200 g) granulated sugar
- 2 tbsps cornstarch
- ½ cup (118 ml) heavy cream
- ½ cup (118 ml) water
- ½ cup (113 g) melted butter
Instructions
- Strawberry Sauce Preparation: Combine strawberries, sugar, and water in a saucepan, simmering until fruits break down and release natural juices, then blend until smooth and incorporate cornstarch for thickening.
- Cracker Base Creation: Pulverize graham crackers and merge with melted butter, forming a cohesive crumbly mixture that will serve as the cake’s foundational layer.
- Pan Preparation: Line a springform pan with parchment paper, ensuring seamless cake extraction and preventing potential sticking.
- Initial Layer Construction: Press half of the graham cracker mixture into the pan’s bottom, creating a uniform and compact base for the ice cream.
- Ice Cream Layering: Allow vanilla ice cream to soften, then spread evenly across the graham cracker foundation, covering the entire surface with a smooth, consistent layer.
- Sauce Infusion: Generously drizzle the prepared strawberry sauce over the ice cream, creating an artistic marbled pattern that enhances visual appeal and flavor complexity.
- Secondary Layering: Repeat the process by adding remaining graham cracker mixture and another ice cream layer, finishing with additional strawberry sauce decoration.
- Freezing and Setting: Place the assembled cake in the freezer, allowing it to solidify completely for 6-8 hours or preferably overnight to ensure structural integrity.
- Final Presentation: Before serving, adorn the cake with freshly whipped cream and delicately sliced strawberries, elevating both visual aesthetics and taste profile.
Notes
- Soften Ice Cream Strategically: Remove vanilla ice cream 30-45 minutes before assembling to achieve perfect spreadability without melting completely.
- Create Smooth Crumb Base: Press graham cracker mixture firmly and evenly to prevent crumbling and ensure a stable foundation for the ice cream layers.
- Control Strawberry Sauce Consistency: Simmer sauce carefully to develop deep flavor and prevent burning, aiming for a slightly thickened, glossy texture.
- Freeze for Perfect Setting: Allow minimum 6-8 hours of freezing time, preferably overnight, to guarantee a well-structured and easily sliceable ice cream cake.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 360
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg