Strawberry Crunch Ice Cream Cake
Ingredients
- 28 vanilla sandwich cookies
- 4 (0.53 oz) packages freeze-dried strawberries
- 1 half gallon vanilla ice cream
- 1 pint strawberry sorbet
Equipment:
- 1 (9-inch) extra deep round aluminum pan (or two smaller pans)
Instructions
- In a mini chopper, or in a Ziploc bag using a meat mallet/bottom of a pot, crush the cookies.
- In another Ziploc bag, crush the strawberries. Combine the two ingredients.
- In the bowl of an electric mixer (or using a hand mixer), mix the vanilla ice cream until creamy. If you don’t want to use a mixer, you can wait until the ice cream is softened, but it won’t be as easy to smooth in the pan. Add half the ice cream to the pan and smooth it out.
- Top with a generous layer of streusel.
- Add sorbet to the mixer and mix with ice cream until combined. Add mixture on top of crumbs in pan. Freeze until firm. This will take a few hours, or you can do this in advance.
- To serve, flip the ice cream cake out onto a cake plate and top with remaining crumbs. Slice and serve.
