Your browser doesn’t support HTML5 video

Ice Cream Bar Cake

Jaclyn Delorey

One slice of cake seems way more reasonable than eating five ice cream bars. We've got you covered!

Recipe

Servings: 1 9-inch cake

Ingredients

  • 30 golden Oreos, ground
  • 12 strawberry shortcake ice cream bars
  • 4 cups strawberry ice cream, softened
  • 1/4 cup strawberries, chopped
  • 1 cup whipped cream
  • 5 whole strawberries

Let's get Cooking...

  1. Line a 9-inch springform pan with parchment paper, and place in the freezer for 30 minutes or up to overnight to chill.
  2. Fill the bottom of the center of the pan with one cup of the ground Oreos and pat down to form a firm bottom. Remove the popsicle sticks from each shortcake bar and cut in half widthwise. Place pieces around the edge of the chilled pan.
  3. Place 2 cups of strawberry ice cream on top of the Oreo layer. Top with strawberries. Cover with remaining ice cream. Place the cake in the freezer for up to 2 hours to set. Remove cake from pan and top with whipped cream and whole strawberries. Serve immediately.