Strawberry Shortcake Ice Cream Cake

Strawberry ice cream, whipped cream and fresh berries make this strawberry shortcake ice cream impossible to resist. All you have to do is assemble the layers-no baking involved-for the perfect no-bake summer treat.

Let me introduce you to my new favourite summer dessert: strawberry shortcake ice cream cake. It's fruity and creamy with delicious cookie crust, and better it is ridiculously easy to make. 

Because when the weather is getting hot-it is time to turn off the oven, step away from the kitchen and bring out the ice cream

Ingredients:

Strawberry sauce:

• 550g frozen/fresh strawberries
• 200g granulated sugar
• ½ cup water
• ½ cup double cream
• 2 tbsp corn flour

Ice cream cake:

• 2 litres Strawberry ice cream
• 3 cups crush golden Oreo cookies, cream removed or any vanilla cookies
• ½ cup melted butter

Method:

Strawberry Sauce: In a medium pan, add the strawberries, sugar and water. Bring to a simmer over medium-high heat, stirring often, and cook until berries are softened.

Puree in the pan with a hand blender or mash with a potatoes mashed for a chunkier texture.

Whisk together cream and corn flour. Stir into strawberry sauce to thicken slightly.

Pour into a medium bowl and set aside to cool to a room temperature. This can be done the day before, or use the fridge or freezer to speed up the cooling process.

Ice-Cream Cake: Remove the ice cream from the freezer to soften for 30-45 minutes before assembly.

In a large bowl, combine crushed cookies and melted butter.

Place a piece of baking paper in the bottom of a 9" or 10" springform pan. by opening the sides and clamping the paper in the bottom. This makes the removal of the cake easier. I also use acetate roll for the side. 

Place half of the cookie  mixture in the bottom of the pan and press into place.

Top with half of the ice cream, and cover with a thin layer of strawberry sauce.

Repeat layers one more time to fill the pan: crumbs (press down gently), ice cream (use the remaining), and drizzle strawberry sauce on top. The pan will b full, that is fine.

Place on the flat shelf in the freezer for 6-8 hours or overnight, until completely frozen.

Remove from the freezer 10-15 minutes before serving, garnish with whipped cream and fresh strawberries, if desired