Easy Strawberry Shortcake Ice Cream (Printable)

Layers of vanilla ice cream, juicy strawberries, and crunchy crumble create a perfect summer delight.

# What You Need:

→ Shortcake Crumble

01 - 2 cups vanilla wafer cookies or shortbread cookies, crushed
02 - 4 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Ice Cream & Filling

04 - 1.5 quarts vanilla ice cream, slightly softened
05 - 2 cups fresh strawberries, hulled and chopped
06 - 2 tablespoons strawberry jam
07 - 1/2 cup heavy whipping cream
08 - 2 tablespoons powdered sugar
09 - 1 teaspoon vanilla extract

# How To Make It:

01 - Line a 9-inch springform pan with parchment paper, ensuring the paper extends up the sides for easy removal later.
02 - In a medium bowl, combine crushed cookies, melted butter, and granulated sugar. Mix until evenly moistened and texture resembles wet sand.
03 - Press half of the crumble mixture firmly into the bottom of the prepared pan, creating an even layer. Place pan in freezer for 10 minutes to set.
04 - In a separate bowl, combine chopped strawberries and strawberry jam. Stir thoroughly until all strawberries are evenly coated.
05 - Spread half of the softened vanilla ice cream over the chilled crust, using an offset spatula to create an even layer.
06 - Spoon the strawberry mixture evenly over the ice cream layer, distributing fruit across the entire surface.
07 - Top with remaining vanilla ice cream, smoothing the top surface with a spatula for a flat, even finish.
08 - Sprinkle remaining crumble mixture evenly over the top, gently pressing to adhere without compressing the ice cream.
09 - Cover pan tightly with plastic wrap and freeze for at least 4 hours, or until completely firm throughout.
10 - Before serving, whip heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form.
11 - Release cake from springform pan, top with whipped cream, and garnish with additional fresh strawberries if desired. Slice immediately and serve cold.

# Expert Tips:

01 -
  • No oven required, which is absolute heaven when summer heat hits and turning on the kitchen stove feels like a personal punishment
  • The combination of crunchy buttery crumbs against silky ice cream creates this incredible texture contrast that keeps everyone going back for 'just one more slice'
02 -
  • The ice cream needs to be soft enough to spread but not melting, and I've learned that fifteen minutes on the counter is usually perfect
  • Run a knife under hot water before slicing and wipe it clean between cuts for those picture perfect layers
03 -
  • Line the sides of your pan with parchment too, like a tall collar, so nothing sticks to the edges
  • Work quickly once you start layering because that ice cream will start melting faster than you think

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