Easy Strawberry Shortcake Ice Cream (Print Version)

A no-bake frozen dessert featuring vanilla ice cream, strawberries, and a buttery shortcake crumble topping.

# What You'll 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

# How to Make It:

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 - In a separate bowl, combine chopped strawberries and strawberry jam. Stir thoroughly to coat all strawberries evenly.
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 layer.
09 - Cover tightly with plastic wrap and freeze for at least 4 hours, or until completely firm throughout.
10 - 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.

# Expert Advice:

01 -
  • It comes together in under 30 minutes of active time and looks like you spent hours
  • The texture contrast between creamy ice cream, juicy berries, and buttery crumble is absolutely perfect
02 -
  • The ice cream needs to be soft enough to spread but not melted, about 15-20 minutes on the counter is usually perfect
  • Run your knife under hot water and wipe it dry between slices for the cleanest cuts
03 -
  • Use an offset spatula to spread the ice cream layers evenly and cleanly
  • Toast the crumble topping in a 350°F oven for 5 minutes before sprinkling on top for extra crunch

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