Strawberry Shortcake Ice Cream Pie
Rich, creamy vanilla ice cream mixed with whipped topping, fresh strawberries, and buttery pound cake. This strawberry shortcake ice cream pie is easy to make and easy to eat.
Welcome to Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us.
Happy National Ice Cream Pie Day! I’m tellin’ ya, they have a food day for just about every food item on the market.
Today just so happens to be the kick off to #IceCreamWeek, so ice cream pie day couldn’t have come at a more convenient time.
In honor of #IceCreamWeek and National Ice Cream Pie Day, I present you with Strawberry Shortcake Ice Cream Pie. It’s a rich, creamy pie with layers of fresh strawberries, whipped cream, vanilla ice cream, pound cake chunks.
It’s strawberry shortcake, but better. You know, because it’s made of ice cream.
The creamy layer of ice cream and strawberry shortcake fixings are layered on top of a buttery graham cracker crust. To top it all off, I added a generous sprinkling of toasted almonds to the top.
Prepare for an ice cream pie addiction.
You guys, this pie couldn’t be easier to make. You start off with a tub of store-bought vanilla ice cream, a container of whipped topping, pound cake, and fresh strawberries. To make life even easier, I used a store-bought butter pound cake that I cut into cubes. If you’re feeling frisky, feel free to make your own pound cake. Since I’m lazy, I used the grocery store’s help.
The first step is to prepare your strawberries. I learned that fresh fruit freezes rock hard when used straight up. So, we’re going to chop the strawberries into small chunks for this recipe and macerate them with some lemon juice and a sprinkle of sugar. Allow your strawberries to rest in the fridge for an hour. After the strawberries take a little snooze in the fridge, use a potato masher or pastry cutter to mash the berries. Do not skip the mashing of the berries. If you do, you’ll risk breaking your tooth on a frozen strawberry. So mash, mash, mash.
Once you have your berries prepared, allow your ice cream to soften and whipped topping to thaw. While those two items are getting their melt on, chop your pound cake into 1/2-inch cubes and prepare your graham cracker crust.
Add the ice cream and whipped topping to a large bowl. Using a rubber spatula, fold the two ingredients together to combine. Then, fold in your mashed berries and pound cake. Layer on top of your graham cracker crust and top with toasted almonds. Cover and freezer for at least 4 hours.
Begin to pace impatiently in front of the freezer while you wait. Or, do like I did and go clean your bathroom.
You won’t want to share, trust me.
Strawberry Shortcake Ice Cream Cake
A creamy layer of vanilla ice cream mixed with whipped topping, strawberries, and pound cake nestled atop a buttery graham cracker crust and topped with toasted almonds.
Yield: 1 (9-inch-round) springform pan
Prep Time: 5 hours
Cook Time: 0 minutes
Total Time: 5 hours
2 cups (approximately 15 crackers) graham cracker crumbs
1 stick unsalted butter, melted
1 (1.5 quart) container vanilla ice cream
1 (8-ounce) container whipped topping, thawed
1 recipe macerated strawberries (recipe below)
2 cups pound cake, cut into 1/2-inch cubes
1/2 cup toasted sliced almonds
1 pound fresh strawberries, hulled and chopped
2 teaspoons lemon juice
2 teaspoons granulated sugar
In a bowl, stir together cracker crumbs and melted butter until evenly coated. You can do this right in the bowl of your food processor after you process the graham crackers. Add the graham crackers to the food processor and pulse until they resemble a fine crumb. Drizzle in the melted butter while you continue to pulse. The end product will look like wet sand.
Press the cracker mixture into the bottom and up the sides of a 9-inch springform pan (tutorial here).
Add the softened ice cream and thawed cool whip to a large bowl. Combine using a rubber spatula. Fold in mashed strawberries and cubed pound cake. Spread the ice cream mixture evenly over crust. Top with the toasted almonds.
Cover and place in the freezer for at least 4 hours.
Macerated Strawberries: Combine chopped strawberries, lemon juice, and sugar in a bowl. Stir to combine. Cover and place in the refrigerator for 1 hour. There will be more juice in the bowl when you remove the mixture from the fridge, which is exactly what we want. Using a pastry cutter, potato masher, or fork, mash the strawberries.