Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake Photo by: Danielle Rehfeld
Show Printable Recipe Strawberry Ice Cream Cake with Shortbread crumble
Serving Size: Serves 16-24 bars


13.5 oz. Lorna Doone shortbread cookies (54 snack size cookies or 4 cups crushed cookies)

4 oz. (1 stick) unsalted butter, melted

1 pint Vanilla Haagan Dazs ice cream, softened slightly*

2 pints Strawberry Haagan Dazs ice cream, softened slightly


Line a 2 ½ qt. rectangular ceramic baking dish with 3 layers foil.  Make sure the foil is flush with the sides and corners and allow some excess to hang over the edges.

Place the cookies in a ziploc bag, crush with your hands until fine, and place in a mixing bowl.  You should have a total of 4 cups of cookies.  Remove 1 cup and set aside.

Add the melted butter to 3 cups of crushed cookies and mix well.   Place in the bottom of the baking dish.  Freeze for10-20 minutes or until firm.

Using an offset spatula, spread the vanilla ice cream into a thin layer over the shortbread crust.  Rinse the spatula under running cold water then use it to smooth the surface of the ice cream.  Freeze for at least 30-45 minutes or until firm.

Repeat with strawberry ice cream and garnish with the remaining shortbread crumble.

Freeze at least 3 hours or overnight before serving.

To serve, lift the cake out of the dish using the overhanging foil.  Carefully peel away and cut into squares.  Serve as bars or with fresh berries and whipped cream as a dessert.

Cook's Notes

*I find that placing the ice cream in your refrigerator for about 25-30 minutes gets you just the right consistency for spreadability without melting.