Description
A delightful frozen treat that combines strawberries, creamy ice cream, and crunchy vanilla cookies, perfect for summer occasions.
Ingredients
Scale
- 4 cups frozen strawberries
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 2 tablespoons corn starch
- 2 litres Chapman’s Strawberry Shortcake Ice Cream
- 3 cups crushed vanilla cookies
- 1/2 cup melted butter
Instructions
- In a medium pan, combine frozen strawberries, granulated sugar, and water. Bring to a simmer, stirring often until the strawberries soften. Puree the mixture using an immersion blender.
- In a separate bowl, whisk heavy cream and corn starch, then stir this mixture into the strawberry sauce to thicken it. Set aside to cool.
- Soften the ice cream for 30-45 minutes.
- In a large bowl, combine crushed cookies and melted butter. Press half of the cookie mixture into the bottom of a Springform pan.
- Spread half of the softened ice cream over this crust, followed by a layer of the strawberry sauce.
- Repeat with the rest of the cookie mixture and ice cream, and drizzle the remaining sauce on top.
- Freeze the cake for 6-8 hours or overnight.
- Remove the cake from the freezer 10-15 minutes before serving. Garnish with whipped cream and fresh strawberries before serving.
Notes
Use fresh strawberries if available for extra flavor and ensure even layering by pressing the cookie mixture firmly.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: ice cream cake, strawberry shortcake, summer dessert, frozen dessert