Easy Strawberry Shortcake Ice Cream (Print Version)

A no-bake summer treat with vanilla ice cream, fresh strawberries, and a crunchy shortcake base.

# 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

# Directions:

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 sandy in texture.
03 - Press half of the crumble mixture firmly into the bottom of the prepared pan to form an even crust. Freeze for 10 minutes to set.
04 - Combine chopped strawberries and strawberry jam in a separate bowl. Stir thoroughly to coat all strawberries evenly.
05 - Spread half of the softened vanilla ice cream over the chilled crust, using an offset spatula to create an even layer.
06 - Distribute the strawberry mixture evenly over the first ice cream layer, ensuring coverage to the edges.
07 - Top with remaining ice cream, smoothing the surface with a spatula for a flat, even finish.
08 - Sprinkle remaining crumble evenly over the top and gently press to adhere without compacting the ice cream.
09 - Cover tightly with plastic wrap and freeze for at least 4 hours or until completely firm throughout.
10 - 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 frozen.

# Insider Tips:

01 -
  • The texture contrast between creamy ice cream and buttery crumble creates something magical that feels far more impressive than the minimal effort required.
  • It feeds a crowd beautifully and actually improves when made ahead, freeing you up to enjoy your own party instead of playing chef all evening.
02 -
  • Slightly softened ice cream is crucial for spreading, but be careful not to let it get too soft or you'll end up with a soupy mess that never sets properly.
  • The springform pan is non-negotiable here because trying to remove this cake from a standard pan will end in tears and broken desserts.
03 -
  • Work quickly when assembling the layers, especially if your kitchen is warm, because melted ice cream will destroy the layered effect you're trying to achieve.
  • Use an offset spatula to spread the ice cream layers evenly and avoid pulling up the crust or strawberry layer beneath.

Go Back