Easy Strawberry Shortcake Ice Cream

The air conditioning had been fighting a losing battle all afternoon when my sister suggested we make something that wouldn't require turning on the oven. We stood in the kitchen with melting popsicles as inspiration, brainstorming desserts that could survive a July heatwave. This ice cream cake became our solution, and I've since made it for three different birthdays because people literally cheer when they see it coming out of the freezer.

Last summer, my neighbor's daughter came over while I was assembling this cake. She watched me press the crumble into the pan with wide eyes, and I let her sprinkle the top layer herself. When we served it at their backyard barbecue later that evening, she told everyone she had made it herself. Sometimes I think the pride of helping create something beautiful tastes better than the dessert itself.

Ingredients

• Vanilla wafer cookies or shortbread cookies: The vanilla wafers give a lighter, crispier texture, while shortbread adds a rich butteriness that I personally prefer
• Unsalted butter, melted: Salted butter works too, but reduce the added salt since the cookies already have some
• Granulated sugar: This helps the crumble hold together and adds a little sweetness to the base layer
• Vanilla ice cream: Premium brands have less air and melt more slowly, giving you better slices
• Fresh strawberries: Look for berries that are deep red and fragrant, as they'll have the most flavor
• Strawberry jam: This little trick coats the berries and prevents them from becoming icy rocks in the freezer
• Heavy whipping cream: Cold cream whips up faster and holds its shape better
• Powdered sugar: Essential for stabilizing the whipped cream so it doesn't weep or collapse
• Vanilla extract: Pure vanilla extract makes a noticeable difference in the whipped cream

Instructions

Prep your pan:

Line a 9-inch springform pan with parchment paper, cutting a circle for the bottom and strips for the sides, leaving some overhang for easy lifting later

Make the crumble:

Crush the cookies into fine crumbs, then mix with melted butter and sugar until it feels like wet sand and holds together when squeezed

Build the base:

Press half the crumble firmly into the bottom of your prepared pan, then freeze for 10 minutes to set

Prep the strawberries:

Toss chopped berries with jam until every piece is coated and glossy

Layer it up:

Spread half the ice cream over the crust, spoon the strawberry mixture evenly on top, then finish with remaining ice cream, smoothing each layer carefully

Add the topping:

Sprinkle remaining crumble over the top and press gently so it sticks but doesn't sink into the ice cream

Freeze until firm:

Cover tightly and freeze for at least 4 hours, though overnight is even better for clean slices

Make the whipped cream:

Beat cold cream with powdered sugar and vanilla until stiff peaks form

Serve it up:

Release the springform, peel away the parchment, top with whipped cream and fresh berries, then slice immediately

Save

My friend's grandmother, who never baked anything in her life, asked me for this recipe after trying it at a potluck. She calls it her signature dessert now, and I've never had the heart to tell her how ridiculously easy it is. That's the beauty of it though, sometimes the simplest ideas make the biggest impact.

Making It Your Own

I've tried swapping in different ice cream flavors over the years, and strawberry cheesecake ice cream was a game changer. The tangy cream cheese flavor works beautifully with the fresh berries. You can also use different berries in season, like peaches in late summer or crushed candy canes in winter.

Timing Tips

The cake needs at least 4 hours to freeze completely firm, but I've learned that making it the day before is even better. This also means you're not rushing around right before guests arrive. The whipped cream should be added just before serving though, as it can get icy if frozen overnight.

Storage and Make-Ahead

This cake keeps beautifully in the freezer for up to 3 days, wrapped tightly in plastic and then foil. I often make two at once and keep one in the freezer for unexpected guests or midnight cravings.

• Let the cake sit at room temperature for 5-10 minutes before slicing for easier cutting
• Any leftovers should be wrapped well and returned to the freezer immediately
• The whipped cream topping doesn't freeze well, so add it fresh each time you serve leftover slices

Save

Watch people's faces when you bring this to the table, especially on a hot day when it arrives perfectly frozen and sliced. That moment alone makes it worth keeping a container in your freezer all summer long.

Recipe FAQs

→ How do I prepare the shortcake crumble?

Mix crushed vanilla wafer or shortbread cookies with melted butter and sugar until evenly moistened, then press half into the pan as a crust.

→ Can I substitute the strawberry jam?

Yes, you can use other berry jams or preserves to coat the strawberries, adding varied flavor notes.

→ What is the best way to soften the ice cream?

Let the ice cream sit at room temperature for about 10-15 minutes until it’s scoopable but not melted.

→ How long should the dessert freeze to set properly?

Freeze for at least 4 hours to allow layers to firm up fully before serving.

→ Are there any tips for whipping the cream topping?

Chill your mixing bowl and beaters, then whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

→ Can this be prepared in advance?

Yes, assemble and freeze up to 3 days ahead, keeping it tightly covered to maintain freshness.