Easy Strawberry Shortcake Ice Cream (Print Version)

A no-bake treat with vanilla ice cream, fresh strawberries, and crunchy shortcake crumble layers.

# 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

# Preparation Steps:

01 - Line a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
02 - Combine crushed cookies, melted butter, and granulated sugar in a medium bowl. Mix until evenly moistened and all crumbs are coated.
03 - Press half of the crumble mixture firmly into the bottom of the prepared pan to form an even crust. Place in freezer for 10 minutes to set.
04 - Combine chopped strawberries and strawberry jam in a separate bowl. Stir thoroughly to coat all strawberries evenly with the jam.
05 - Spread half of the softened vanilla ice cream over the chilled crust, using a spatula to create an even layer.
06 - Spoon the strawberry mixture evenly over the ice cream layer, distributing it across the entire surface.
07 - Top with the remaining ice cream, smoothing the top with a spatula to create a flat, even surface.
08 - Sprinkle the remaining crumble evenly over the top and gently press to adhere to the ice cream surface.
09 - Cover with plastic wrap and freeze for at least 4 hours, or until completely firm and set.
10 - Before serving, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form.
11 - Release the cake from the springform pan, top with whipped cream, and garnish with extra strawberries if desired. Slice immediately and serve cold.

# Expert Advice:

01 -
  • You get all the nostalgic flavors of strawberry shortcake without ever turning on your oven
  • The contrast between creamy ice cream, juicy berries, and buttery crumble makes every bite an adventure
  • It looks impressive but comes together in under 30 minutes of active work
02 -
  • Work quickly once you start assembling. Room temperature ice cream will melt faster than you expect.
  • The springform pan is non-negotiable here. I tried it in a regular cake pan once and we had to eat it with spoons straight from the dish.
03 -
  • Toast the cookie crumbs in a 350°F oven for 5 minutes before mixing with butter for an even deeper shortcake flavor
  • Add a tablespoon of lemon juice to the strawberry mixture if your berries aren't very tart

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