Description
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.
Ingredients
- 1 pound Strawberries Hulled And Chopped
- 2 teaspoons Lemon Juice
- 2 teaspoons Granulated Sugar
- 2 cups Graham Cracker Crumbs (for 2 Cups You’ll Need Approximately 15 Graham Cracker Sheets)
- 1 stick Unsalted Butter, melted
- 1-½ quart Vanilla Ice Cream, Softened
- 8 ounces, weight Whipped Topping (thawed)
- 2 cups Pound Cake, Cut Into 1/2-inch Cubes
- ½ cups Sliced Almonds, Toasted And Cooled
Preparation
For the 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. Set aside.
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. Just 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 spring form pan (tutorial on the related blog link).
Add the softened ice cream and thawed whipped topping into a large bowl. Combine using a rubber spatula. Fold in the mashed strawberries and the cubed pound cake. Spread the ice cream mixture evenly over the crust. Top with the toasted almonds.
Cover and place in the freezer for at least 4 hours.
