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Strawberry Shortcake Ice Cream Cake
Ingredients:
30 Brilliant Sandwich Treats, divided
1/4 tsp. Legitimate salt
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3 tablespoons softened butter
5 1/2 c. Vanilla ice cream, somewhat delicate, divided
4 c. Strawberry ice cream, somewhat soft
1 1/2 c. Freeze-dried strawberries, divided
Strawberry Shortcake Ice Cream Cake
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Steps:
Prepare the heating container: Line the foot and sides of a 20 x 20 cm heating dish with preparing
paper, clearing out a 5 cm overhang on each side.
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Cookie Outside: In a nourishment processor, beat 20 brilliant sandwich treats and salt until finely
ground. Include dissolved butter and beat until pieces are the consistency of damp sand. Press equally
into the foot of the arranged tin and solidify for 15 minutes.
Vanilla Layer: Whisk 4 mugs of vanilla ice cream in a expansive bowl until smooth and spread over in
part solidified mixture. Solidify for at slightest another 30 minutes.
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Strawberry layer: In the same bowl, whisk the strawberry ice cream until smooth. Include 1/2 container
freeze-dried strawberries and blend. Spread on best of the vanilla layer. Solidify for another 30
minutes.
Topping: Beat remaining 10 sandwich treats and remaining 1 container freeze-dried strawberries in a
nourishment processor until pea-sized pieces form.
Last layer: In the same bowl, whisk remaining 1 1/2 glasses vanilla ice cream until smooth and spread
over strawberry layer. Sprinkle the cookie and strawberry scraps equitably on beat and press down to
make beyond any doubt they stick.
Freeze: Solidify for at slightest 4 hours or until firm, or cover and solidify for up to 1 week. Utilize the
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paper overhang to lift the cake out of the container. Utilizing a sharp cut, cut into 9 squares or 12
rectangles and serve.
Total time: 5 hours 45 minutes