Strawberry Shortcake Ice Cream Cake
Strawberry Sauce
4 cups Frozen Strawberries
3/4 cup Granulated Sugar
2 tsp Vanilla Extract
1/2 cup Water, divided
2 tbsp Corn Starch
Ice Cream Cake
2L Strawberry Ice Cream
3 cups Golden Oreo Cookies, crushed
1/2 cup Butter, melted
1L tub Cool Whip Whipped Topping
Topping
3 Golden Oreos, crushed
Whipped Topping
Fresh Strawberries as garnish, optional
Instructions
Strawberry Sauce
Make the strawberry sauce first, either the day before or a couple hours before you want to assemble the cake.
In saucepan, add the frozen strawberries, sugar, vanilla extract and 1/4 cup of water. Bring to a simmer and cook until berries have softened, stirring occasionally.
Whisk together the remaining 1/4 cup water and the cornstarch, then add it to the strawberry puree. Stir occasionally and allow to thicken.
When thickened, remove from the stove and pour into a small bowl. Set aside to cool, to at least room temperature.
Assemble the Cake
Remove the ice cream out of the freezer 30 minutes before making the cake, allowing it to soften
In a bowl, combine the crushed Oreos and melted butter
Using a springform pan, remove the round bottom from the sides. Place a piece of parchment paper on the circled bottom and clamp the bottom back onto the sides. If parchment paper is poking out the sides of the pan, you can cut the reserved off.
Place half the cookie mixture onto the parchment paper and press down to cover entire bottom.
Top the cookie crumble with half the softened ice cream.
Add a layer of Cool Whip to the ice cream, followed by a layer of drizzled strawberry sauce
Repeat cookie, ice cream, Cool Whip and Sauce layers once more.
End the layers with a decorative drizzle of strawberry sauce or cookie crumble if you have some left.
When finished, place cake in the freezer for at least 3 hours to harden. Remove from the freezer 20 minutes before cutting into it.
If adding fresh strawberries and decorative whipped topping, do this after it's hardened and just before serving.
4 cups Frozen Strawberries
3/4 cup Granulated Sugar
2 tsp Vanilla Extract
1/2 cup Water, divided
2 tbsp Corn Starch
Ice Cream Cake
2L Strawberry Ice Cream
3 cups Golden Oreo Cookies, crushed
1/2 cup Butter, melted
1L tub Cool Whip Whipped Topping
Topping
3 Golden Oreos, crushed
Whipped Topping
Fresh Strawberries as garnish, optional
Instructions
Strawberry Sauce
Make the strawberry sauce first, either the day before or a couple hours before you want to assemble the cake.
In saucepan, add the frozen strawberries, sugar, vanilla extract and 1/4 cup of water. Bring to a simmer and cook until berries have softened, stirring occasionally.
Whisk together the remaining 1/4 cup water and the cornstarch, then add it to the strawberry puree. Stir occasionally and allow to thicken.
When thickened, remove from the stove and pour into a small bowl. Set aside to cool, to at least room temperature.
Assemble the Cake
Remove the ice cream out of the freezer 30 minutes before making the cake, allowing it to soften
In a bowl, combine the crushed Oreos and melted butter
Using a springform pan, remove the round bottom from the sides. Place a piece of parchment paper on the circled bottom and clamp the bottom back onto the sides. If parchment paper is poking out the sides of the pan, you can cut the reserved off.
Place half the cookie mixture onto the parchment paper and press down to cover entire bottom.
Top the cookie crumble with half the softened ice cream.
Add a layer of Cool Whip to the ice cream, followed by a layer of drizzled strawberry sauce
Repeat cookie, ice cream, Cool Whip and Sauce layers once more.
End the layers with a decorative drizzle of strawberry sauce or cookie crumble if you have some left.
When finished, place cake in the freezer for at least 3 hours to harden. Remove from the freezer 20 minutes before cutting into it.
If adding fresh strawberries and decorative whipped topping, do this after it's hardened and just before serving.
No comments:
Post a Comment