Strawberry Shortcake Ice Cream Cake is the best summer dessert

The jingle of the ice cream truck pulling up to the community pool is one of the most pleasant sounds to hear during the long, hot summer days. The Strawberry Shortcake Novelty Bar, which consisted of a mix of strawberry and vanilla ice cream topped with cake crumbs, was the most popular treat among smart young people. After all this time, something even better has probably been discovered: Strawberry Shortcake Ice Cream. It’s the perfect way to cap off 4th of July celebrations or serve at a casual poolside gathering. As with many ice cream cakes, this is a great make-ahead dessert as it can be assembled days before serving.

Strawberry Shortcake Ice Cream Cake features all the flavor and texture of those delicious bars in the form of a handmade ice cream cake, and it couldn’t be easier to make. Golden sandwich cookies (such as Golden Oreos) will be used to make the cake base and crumb topping. There is no need to scrape the inside of the cream as these will help hold the foundation together. What if you don’t have a food processor? It is not a problem. To crush the cookies, place them in a plastic bag and roll them with a rolling pin.

Pro Tip: Before you cut each piece of cake, run a chef’s knife under hot water to make sure each slice is clean. This also allows you to reduce the total number of servings by one or two if you consume it over the course of a week.

Use the same proportions to create a variety of flavor combinations with this recipe. For example, you can make a chocolate pistachio version, a peanut butter banana version, and so on. Simply switch the cookie and ice cream flavors in equal parts to get the desired result.

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