Strawberry Shortcake Ice Cream Pie is a dreamy, refreshing dessert that combines creamy strawberry ice cream, crunchy cookie crumbles, and a luscious whipped topping. With every bite, you’ll enjoy the perfect balance of fruity sweetness, smooth creaminess, and crumbly golden goodness. This no-bake pie is perfect for hot summer days, birthday parties, or when you want an effortless dessert that still impresses.
In this guide, you’ll discover how to make this delightful frozen pie step by step, plus tips for variations and storage so you can enjoy it any time of the year.
Why You’ll Love This Recipe
- Effortless Dessert – No-bake, simple assembly.
- Creamy & Crunchy – The perfect mix of textures.
- Family-Friendly – Loved by both kids and adults.
- Make Ahead – Great for prepping the day before.
- Customizable – Easy to swap flavors or toppings.
- Perfect for Gatherings – A beautiful centerpiece dessert.
Preparation and Cooking Time
- Prep Time: 20 minutes
- Freeze Time: 4 hours (or overnight)
- Total Time: 4 hours 20 minutes
Ingredients
- 1 (9-inch) graham cracker or shortbread crust (store-bought or homemade)
- 1 ½ quarts strawberry ice cream (softened)
- 2 cups whipped topping (like Cool Whip or homemade whipped cream)
- 1 cup vanilla wafer cookies or golden Oreos, crushed
- ½ cup freeze-dried strawberries, crushed
- 2 tbsp butter, melted (for crumble topping)
- Fresh strawberries, sliced (for garnish)
Step-by-Step Instructions
- Prepare the Crust: Place your crust in the freezer for 10 minutes to firm up.
- Layer the Ice Cream: Spread softened strawberry ice cream evenly into the crust. Smooth the top with a spatula.
- Freeze: Place in the freezer for at least 1 hour to set.
- Make the Topping: In a bowl, combine crushed vanilla cookies, crushed freeze-dried strawberries, and melted butter until crumbly.
- Add Whipped Layer: Spread whipped topping over the ice cream layer.
- Sprinkle Crumble: Generously sprinkle cookie-strawberry mixture over the top.
- Final Freeze: Cover and freeze for at least 3 hours (or overnight).
- Serve: Garnish with fresh strawberry slices before serving.
How to Serve
- Plating Tips: Use a warm knife (dip in hot water) to cut clean slices.
- Side Pairings: Pairs wonderfully with iced coffee, lemonade, or a fruity sangria.
- Leftover Uses: Blend into a strawberry milkshake or crumble into parfaits.
- Beverage Pairing: Sparkling rosé or a light fruity mocktail.
Additional Tips
- Let the ice cream soften just enough to spread—don’t let it melt completely.
- Use a springform pan if you want a more layered, cake-like presentation.
- For a stronger strawberry flavor, swirl in strawberry jam between layers.
Variations
- Chocolate Twist – Use chocolate cookies and fudge drizzle.
- Tropical Version – Try mango or pineapple ice cream.
- Cheesecake Upgrade – Add a cream cheese layer between the crust and ice cream.
- Gluten-Free Option – Use gluten-free cookies for the crust and topping.
Storage & Freezing
- Refrigerate: Not recommended (it will melt).
- Freeze: Up to 1 month, tightly covered.
- Reheat/Thaw: Let sit at room temperature for 5–10 minutes before slicing.
Special Equipment
- 9-inch pie pan or springform pan
- Spatula
- Food processor (for crushing cookies & strawberries)
Conclusion
Strawberry Shortcake Ice Cream Pie is a no-bake, crowd-pleasing dessert that’s as easy to make as it is delicious. With its creamy strawberry filling, crunchy crumble topping, and refreshing flavor, it’s the ultimate frozen treat for any occasion.
Frequently Asked Questions
Can I use different ice cream flavors?
Yes! Vanilla, cheesecake, or even lemon ice cream works beautifully.
What if I don’t have freeze-dried strawberries?
You can substitute with extra crushed cookies or fresh chopped strawberries.
Can I make this ahead of time?
Absolutely this pie is best when frozen overnight.
Is this recipe gluten-free?
It can be if you use gluten-free crust and cookies.
Strawberry Shortcake Ice Cream Pie: An Incredible Ultimate Recipe
No-bake, make-ahead strawberry ice cream pie with a golden shortbread/graham crust and a crunchy strawberry cookie crumble.
- Total Time: 4 hours 20 minutes
- Yield: 10 servings 1x
Ingredients
1 (9-inch) graham cracker or shortbread crust
1 ½ quarts strawberry ice cream, softened
2 cups whipped topping (Cool Whip or whipped cream)
1 cup vanilla wafer cookies or golden Oreos, crushed
½ cup freeze-dried strawberries, crushed
2 tbsp unsalted butter, melted
Fresh strawberries, sliced (garnish)
Instructions
1. Freeze the crust for 10 minutes to firm.
2. Spread softened strawberry ice cream evenly into the crust; smooth the top. Freeze 60 minutes.
3. Mix crushed cookies, crushed freeze-dried strawberries, and melted butter until sandy and clumpy.
4. Spread whipped topping over the ice cream.
5. Sprinkle the strawberry-cookie crumble all over the top.
6. Cover and freeze at least 3 hours (or overnight).
7. To serve, garnish with sliced strawberries and slice with a warm knife.
Notes
Soften ice cream just until spreadable (10–15 minutes at room temp).
For extra strawberry punch, swirl ⅓ cup strawberry jam into the ice cream layer.
Gluten-free: use GF cookies for crust and crumble.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 pie)
- Calories: 420
- Fat: 22
- Carbohydrates: 52
- Protein: 5
