PREV
It seems like half the people I know have a summer birthday so I decided to make the perfect no-bake ice cream “cake” to celebrate while battling the summer heat. This recipe is just 7 ingredients, minimal effort, but still tastes homemade. It’s best made the day before so it’s even more reason to make it for your next summer dinner party or celebration.
If you’re gluten free, feel free to swap the oreos with the gluten free variety or any vanilla cookie of your choice.
How It’s Made
In a food processor combine the cookies and melted coconut oil or butter on low for 45-60 seconds until cookies are fine like coarse sand and fully combined with the oil or butter.
Line a 9 inch circle pan with parchment paper and pour the crust mixture in. Press the mixture into the bottom of the baking dish using a rubber spatula or your hands to create an even layer. Freeze for at least 30 minutes to set.
Set out your ice cream 10 minutes before scooping to soften. While you wait, make the strawberry shortcake topping.
Add the cookies and freeze dried strawberries to a large ziplock bag. Using a rolling pin or similar, crush the cookies and strawberries until coarse crumbs are made. You could also pulse them in a food processor.
Scoop the vanilla ice cream over the crust and use a rubber spatula to smooth out roughly one even layer over the crust.
Swirl in the strawberry jam. Top with strawberry ice cream and use a rubber spatula to smooth that layer out to form the top of the cake.
Top with the strawberry shortcake crumbles in one, even layer.
Freeze for at least 2 hours before serving. It is easiest to cut when it’s been sitting out for about 5 minutes
Slice, serve and enjoy!
Photography by Angelica Oles.
