Description
This is a no-bake dessert that combines vanilla ice cream, fresh strawberries, and crumbled shortbread cookies. You layer the ingredients in a loaf pan for a simple and cool treat.
Ingredients
Scale
- 2 cups crushed shortbread cookies
- 1/4 cup melted butter
- 1.5 quarts vanilla ice cream, softened
- 2 cups fresh strawberries, sliced
- 1/2 cup strawberry jam
- 1 cup whipped cream for topping
Instructions
- Mix crushed cookies with melted butter. Press into the bottom of a 9×5-inch loaf pan lined with plastic wrap. Freeze for 10 minutes.
- Spread half of the softened ice cream over the crust. Top with a layer of sliced strawberries.
- Warm the strawberry jam slightly and drizzle over the strawberries. Freeze for 30 minutes.
- Add the remaining ice cream on top. Smooth the surface. Freeze for at least 4 hours or overnight.
- To serve, invert onto a plate, remove plastic wrap, slice, and top with whipped cream and extra strawberries.
Notes
- Use fresh strawberries for best flavor. Frozen berries may release too much liquid.
- Let the cake sit at room temperature for 5 minutes before slicing for easier cutting.
- You can substitute gluten-free cookies for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg