This is another version of the recipe I posted a while back for a mango, raspberry, and pistachio ice cream layer cake. This one is layered with vanilla, strawberry, and lemon ice cream with a crunchy shortcake cookie crust. To top it off is lightly sweetened whipped cream and strawberry sauce.
1 bag of Pepperidge Farm shortbread cookies
2 tbs room temperature butter
1 pint of vanilla ice cream
1 pint of strawberry ice cream
1 pint of lemon gelato (I like limoncello gelato by Haggan Daz)
1 cup of chopped strawberries
2 tablespoons lemon juice
3 tablespoons sugar
Whipped cream (optional)
1. Line a loaf pan with plastic wrap. Place all cookies in a food processor with butter and pulse until crumbly and press into the bottom of the pan. Set in freezer for 15 minutes.
2. Soften the vanilla ice cream in the microwave until spreadable. Spread over crust and put in freezer for 15-20 minutes. Repeat with strawberry then lemon ice cream. Let freeze overnight.
3. To prepare the sauce, combine strawberries, lemon juice, and sugar in a pan and simmer until strawberries start to break down. Let cool completely.
4. To serve, pull the ice cream cake from the pan and remove plastic wrap. Slice desired thickness. Add strawberries and whipped cream. Serve immediately.