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.
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.
53 Comments on “Strawberry Shortcake Ice Cream Pie”
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Holy wow! This is the mother of all ice cream pies! Strawberry shortcake all up in the ice cream? Ugh! It kills!! I wouldn’t be able to trust myself with this pie in the house!
That was my exact idea as I was developing this recipe, to make the mother of all summer ice cream pies. I’m so happy to hear that you have no other choice but to give in to the pie. My job is done.
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Oh yeah!! I want some of that!
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Jennieeeeeeeee!!! Gorgeous gorgeous gorgeous photos and dish. I love how simple it is to throw this impressive and elegant dessert together (I would’ve totally taken the smart and efficient route of buying pre-made ingredients too). Ice cream week is obviously the best week of the year!
Thank you so much, Nancy! Cheers to to a week full of ice cream treats.
I’m so behind on your posts and there are so many yummy recipes!!! I def need more ice cream in my life before summer is over. This looks delish :)
Thank you so much for stopping by, Amy. Hey, I know all about being busy, so no worries. I’m so happy to hear that you love the pie.
Such a delicious recipe! Love it!
This looks lovely! I bet it tastes amazing!
Renee, it’s one heck of a delicious pie. My favorite yet. Thank you!
Wow! Why didn’t I think of this? Cake? Cream? Berries? What a magnificent ice cream pie!!!
Thank you so much, Liz!
Love the idea of ice cream week! This pie looks great! Giveaway is super.
Love this ice cream week. The best! wonderful give away.
Vanilla ice cream and strawberries–two of my favorite things! Looks great!
This ice cream pie looks so indulgent and decadent, I need to try it :D
Choc Chip Uru
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1. chocolate pb is my fave (currently. It changes. Actually…salted caramel could be my fave…hmm)
2. So sad that I wasn’t able to participate :(
3. LOOOVE this ice cream pie-Michael would die over it!
I LOVE me this pie! So gorgeous and those berries? Gimme dat! Pinned!
I love your method for making this and I will definitely mascerate my berries when I try your recipe. I love that you put pound cake pieces in this also! Looks absolutely delicious (and beautiful!)
Oh my goodness gracious, this ice cream pie looks so good. Love the addition of pound cake!
that looks SO amazing! I mean, it’s beautiful outside and obviously insanely good inside: i love that you used the store bought pound cake, because it’s still summer, and ice cream cake should NOT involve baking a cake to throw in it ahead of time. NEVER. Besides, store bought pound cakes are legit.
Love this pie, Jennie. And I love how easy it is! No shame in going to the grocery store for help, not if it gets you this delicious ice cream pie.
LOVE this ice cream pie! Strawberry shortcake is one of my favorite spring/summer desserts.
This ice cream pie looks so delicious! And I love your photography.
If anything can make strawberry shortcake better, it’s ice cream! This is awesome Jennie!
Strawberry Shortcake is a fave of ours! We definitely need to try this gorgeous ice cream version! Beautiful photos!
I can’t wait to try this it looks so good!
I love homemade blueberry ice cream!!
I made strawberry shortcake ice cream this summer, but I didn’t turn it into a pie. Omg! Genius!
Perfect timing for the recipe as late season strawberries are now available! Strawberries aren’t just for June. Late season strawberries that can be found into late September are some of the juiciest you’ll ever taste.
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