This recipe comes from Valerie Bertinelli from the Food Network. I was excited because I really missed the strawberry shortcake ice cream bars since being diagnosed with celiac disease, and I saw that I could easily make this recipe gluten free if I use the Great Value gluten free golden Oreo knockoffs (just buy two bags). Gluten free or not, this recipe is delicious. It does take a fair amount of time, but you don’t have to cook anything, and everyone loves it. I’ve even made it for a birthday cake.
I opted for using the cheaper Kroger ice cream because the ice cream in the original bars isn’t like a high quality Breyer’s vanilla bean or strawberry. And for the cheapest freeze dried strawberries, I also get them at Walmart. I may also consider doubling the strawberry topping because it’s delicious and my topping doesn’t look as thick as the picture on the Food Network (maybe gluten free golden Oreos are smaller than regular ones).
As I mentioned, if you’re making it gluten free, just use a gluten free version of golden Oreos, such as the Great Value variety. The other ingredients should be gluten free (just check the label in case).
Strawberry Shortcake Ice Cream Cake
Let the ice cream cake soften on the counter for a few minutes before eating.
- Cooking spray
- 25 Golden cream-filled sandwich cookies (or Great Value Gluten-Free Vanilla Creme Sandwich Cookies – buy 2 bags for whole recipe)
- 4 Tbsp. Butter, melted
- 20 Golden cream-filled sandwich cookies (or Great Value Gluten-Free Vanilla Creme Sandwich Cookies)
- 1 c. Freeze-dried Strawberries
- 3 Tbsp. Butter, melted
- 7 c. Vanilla ice cream (buy 2 containers), slightly thawed in the fridge
- 3 c. Strawberry ice cream, slightly thawed in the fridge
For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
To a blender or a food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the blender to make the shortcake crumbs.
For the shortcake crumbs: To the blender or food processor, add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it’s a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter, then set aside.
For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle about 3/4 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle about 3/4 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges. Let the wedges sit for several minutes to soften slightly for best results.