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Strawberry shortcake ice cream cake slices on plates
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Strawberry Shortcake Ice Cream Cake

This is the strawberry ice cream shortcake of your dreams! Perfect for birthday celebrations and holidays. Everyone will love this strawberry cake recipe!
Course Dessert
Cuisine American
Keyword homemade ice cream cake, homemade strawberry shortcake, ice cream cake recipe, strawberry shortcake ice cream cake, strawberry shortcake recipe
Prep Time 2 hours
Cook Time 0 minutes
Total Time 2 hours
Servings 9 people
Calories 725kcal
Author Charlotte Lamontagne

Ingredients

  • 24 vanilla sandwich cookies (Oreos) divided
  • 7 Tbsp. unsalted butter
  • 1.5 cups granulated sugar divided
  • 8 whole egg yolks divided
  • 4 cups heavy cream divided
  • 2 cups whole milk divided
  • 2 cups frozen strawberries
  • juice from 1 lemon
  • 1 cup freeze dried strawberries

If using store-bought ice cream, you will only need a container of strawberry ice cream, a container of vanilla ice cream, the sandwich cookies, the butter, and the freeze dried strawberries.

    Instructions

    How to Make Strawberry Ice Cream and Vanilla Ice Cream

    • If you are using store-bought ice cream, you can skip these steps!
      To make homemade strawberry ice cream, combine 2 cups heavy cream and 1 cup of milk in a medium saucepan over medium heat. In a bowl, whisk 4 egg yolks and 3/4 cups granulated sugar. When the heavy cream comes to a simmer, temper into the egg yolks. Pour all of it into a blender with 2 cups of frozen strawberries and the juice of one lemon. Pulse to combine. Place in a large tupperware container and refrigerate until completely cool. Once cool, churn in an ice cream machine according to the manufacturer’s instructions. 
    • To make homemade vanilla ice cream, combine 2 cups heavy cream and 1 cup of milk in a medium saucepan over medium heat. In a bowl, whisk 4 egg yolks and 3/4 cups granulated sugar. When the heavy cream comes to a simmer, temper into the egg yolks.  Place in a large tupperware container and refrigerate until completely cool. Once cool, churn in an ice cream machine according to the manufacturer’s instructions. 

    Making Ice Cream Cake

    • Prepare a 9 inch round cake pan by covering the bottom of the pan with 2 pieces of plastic wrap, criss-crossed. Leave the pieces long enough to hang over the edges so you can wrap the cake back up once you finish building it. 
    • Making the crust: grind 16 vanilla Oreos in a food processor. Add in the melted butter and pulse until combined. Press the crust into the bottom of the pan with your hands. Place the pan in the freezer to solidify for about 30 minutes. 
    • Pull the pan from the freezer and cover the crust with half of the strawberry ice cream. If using store-bought ice cream, you may need to let your ice cream soften just a little bit before spreading. Use a spatula to press it flat and even. Place it back in the freezer to solidify, about 30 minutes. 
    • Pull the pan from the freezer and cover the strawberry ice cream layer with 3/4 of the vanilla ice cream. Place in the freezer to solidify another 30 minutes. 
    • Pull the pan from the freezer and cover the vanilla ice cream layer with the rest of the strawberry ice cream. Place in the freezer to set and solidify for a final 30 minutes.
    • Making the cake topping: In a food processor, pulse the remaining vanilla Oreos. Set aside. Next, pulse the freeze dried strawberries. Combine the freeze dried strawberries and the crushed vanilla Oreos. 
    • Once the ice cream cake feels solid, pull it from the freezer and remove it from the pan. Remove the plastic wrap. Use the rest of the vanilla ice cream and an offset spatula to smooth the outside of the cake and make the edges even. Place the cake over a sheet pan (to catch the toppings that fall) and use clean, dry hands to place the crushed freeze dried strawberries on the outside of the cake. 
    • Place the cake in the freezer until ready to enjoy!

    Video

    Notes

    1. Place this ice cream cake in an airtight container for up to a week in the freezer. If you are making the ice cream ahead of time, save the ice cream in a container for up to a week in the freezer before making the cake.
    2. Leave the ice cream on the counter for 20 minutes or so to soften before assembling the cake so it's easier to handle!
    3. You can make homemade whipped cream to top this homemade ice cream cake with. Whip up 1 cup of heavy cream with 2 Tbsp. of icing sugar and 1/4 cup of the remaining freeze dried strawberries. Top the cake with it when ready to serve. It's so delicious!

    Nutrition

    Calories: 725kcal | Carbohydrates: 65g | Protein: 4g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 185mg | Sodium: 66mg | Potassium: 550mg | Fiber: 4g | Sugar: 55g | Vitamin A: 1943IU | Vitamin C: 341mg | Calcium: 145mg | Iron: 6mg