Strawberry Shortcake Ice Cream Delight (Print Version)

# Ingredients:

→ Berry Sauce

01 - 450g frozen strawberries
02 - 150g granulated sugar
03 - 80ml water
04 - 80ml heavy whipping cream
05 - 1 1/2 tablespoons cornstarch

→ Cake Assembly

06 - 225g vanilla cookie crumbs
07 - 85g unsalted butter, melted
08 - 1.4L premium strawberry ice cream
09 - 1/2 teaspoon vanilla extract

→ Optional Decoration

10 - 240ml heavy whipping cream
11 - 3 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract
13 - 6-8 fresh strawberries, halved
14 - 2 tablespoons cookie crumbs

# Instructions:

01 - Combine frozen strawberries, sugar, and water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally. Cook for 8-10 minutes until berries are completely softened and beginning to break down. Use an immersion blender to puree until smooth. Whisk heavy cream and cornstarch in a small bowl until smooth, then pour into the simmering sauce while whisking constantly. Cook for an additional 2 minutes until thickened. Remove from heat and allow to cool completely.
02 - In a medium bowl, mix vanilla cookie crumbs with melted butter until evenly combined. Press half of the mixture firmly into the bottom of a parchment-lined 9-inch springform pan to create an even layer.
03 - Spread half of the softened ice cream over the cookie crust. Drizzle with half of the cooled berry sauce and gently swirl with a knife. Sprinkle the remaining cookie crumbs over the sauce and press lightly. Spread the remaining ice cream evenly on top.
04 - Top with the remaining berry sauce, creating decorative swirls if desired. Cover with plastic wrap and freeze for at least 8 hours or until firm.
05 - Remove the cake from the freezer and let stand for 10-15 minutes. Remove the sides of the springform pan. Optionally whip cream with powdered sugar and vanilla, then pipe decoratively around edges. Garnish with strawberry halves and cookie crumbs. Slice with a warm, dry knife.

# Notes:

01 - Soften ice cream in the refrigerator instead of at room temperature for better control during assembly.
02 - Add 1/4 teaspoon almond extract to the cookie crumb mixture for a more complex flavor.
03 - For precise presentation, reserve 1/4 cup of berry sauce and drizzle with a squeeze bottle.

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