Units
Scale
Ingredients
Crust
- 26 golden Oreo cookies
- 5 tbsp salted vegan butter
Ice Cream Layers
- 3–4 cups fresh strawberries, chopped
- 1/4 cup maple syrup
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 litre vegan vanilla ice cream, divided in half
Topping
- 1 cup freeze dried strawberries
- 8 golden oreo cookies
Instructions
- Start by making the strawberry jam. Add fresh strawberries, sugar, lemon zest and a little lemon juice into a saucepan and heat on medium-high heat and bring to a boil. Once it starts to boil, turn down to simmer for 10 minutes. Gently squash the strawberries with a fork. Set aside to cool.
- Line a square 9×9 pan with parchment paper, with an overhang. Add golden Oreos into a blender, and blitz into crumbs. Mix in melted vegan butter. Transfer the golden oreo base into the pan, and tightly press the mixutre into the pan. Place into the freezer for 15-20 minutes.
- Pop half of the ice cream into a large bowl, and let it sit outside for a few minutes, just to soften slightly. Add in most of the homemade strawberry jam (I set aside around 1/3 cup). Fold together until combined. Pour over the golden oreo crumb layer. Freezer for 2-3hours.
- While the layers freeze. Make the strawberry shortcake topping. Crush 8 golden oreos with a rolling pin. Add 1/2 of the freeze-dried strawberries into a food processor and pulse until you have fine crumbs. Combine the crushed oreos and freeze-dried strawberries.
- After 2-3 hours, remove the pan from the freezer, pour the remaining 1/3 cup of strawberry jam over the strawberry ice cream layer. Dollop the remaining vanilla ice cream over and spread into an even layer, and top with the crushed Oreos, and all the freeze-dried strawberries. Freeze overnight or for at least 5-6 hours.
- Lift the ice cream from the pan, slice and enjoy!