Strawberry Shortcake Ice Cream Cake
“I” is for ice cream, and in this recipe from the Wisconsin Milk Marketing Board, two flavors of ice cream team up with strawberries and poundcake for a cool, refreshing treat.
Makes 10 to 12 servings
1 quart strawberry ice cream
20 vanilla sandwich cookies
1⁄4 cup (1⁄2 stick) unsalted butter, melted
1 poundcake (10.75 ounces), cut into 1⁄2-inch slices
16 ounces fresh strawberries, stemmed and sliced
1⁄3 cup granulated sugar
2 tablespoons orange juice
1 quart vanilla ice cream
Whipped cream and additional sliced strawberries for serving (optional)
Let strawberry ice cream sit 15 minutes at room temperature.
Meanwhile, lightly grease a 10-inch nonstick springform pan and wrap bottom with aluminum foil.
Add cookies to a food processor and process until coarse crumbs form. Add melted butter and pulse until well blended. Press mixture into bottom and slightly up side of prepared springform pan.
Spread strawberry ice cream evenly over crust. Cover ice cream with poundcake, cutting pieces to cover as much as possible. Freeze 1 hour.
Meanwhile, combine strawberries, sugar and orange juice in a heavy-bottomed 2-quart saucepan. Simmer 15 minutes, stirring often. Transfer to a heatproof container. Cover and refrigerate to cool completely.
Let vanilla ice cream sit 15 minutes at room temperature. Remove cake from freezer and spread cooled strawberry sauce over poundcake, leaving a 1-inch edge all the way around. Top with softened vanilla ice cream and spread to cover evenly. Return to freezer for 4 hours.
When ready to serve, remove dessert from freezer and let sit 10 minutes. If desired, transfer to a serving plate and garnish with fresh whipped cream and sliced strawberries.