Why You'll Love This Recipe

If you're craving a frozen dessert that's equal parts nostalgic and irresistible, these Strawberry Shortcake Ice Cream Sandwiches are exactly what you need. Soft strawberry cake is layered with creamy dairy-free oat milk ice cream before being coated in a crunchy strawberry shortcake crumble made with vanilla sandwich cookies and freeze-dried strawberries. Every bite is packed with sweet strawberry flavor, creamy vanilla goodness, and the perfect amount of crunch. Whether you're making them for a summer cookout, birthday party, or simply stocking your freezer with homemade treats, these ice cream sandwiches are easy to make, fun to share, and guaranteed to disappear fast.

• Prep Time: 20 minutes

• Bake Time: 18–22 minutes

• Freeze Time: 4 hours (or overnight)

• Total Time: Approximately 5 hours

• Yield: 12 ice cream sandwiches

• Category: Dessert

• Method: Bake, Assemble & Freeze

• Cuisine: American

• Diet: Dairy-Free (Contains Eggs)

Instructions

1. Prepare the Pan

Preheat your oven to 325°F . Line an 18 × 13-inch half-sheet pan with parchment paper and lightly grease the parchment to prevent sticking.

2. Prepare the Cake Batter

In a large mixing bowl, combine the strawberry cake mix, eggs, oat milk, melted vegan butter, and all-purpose flour. Mix until the batter is smooth and no dry streaks remain. Avoid overmixing.

3. Bake the Cake

Spread the batter evenly into the prepared sheet pan. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

4. Prepare the Ice Cream

About 10–15 minutes before assembling, remove the dairy-free oat milk ice cream from the freezer and allow it to soften just enough to spread easily.

5. Cut the Cake

Once the cake has cooled completely, carefully lift it from the pan using the parchment paper. Trim the edges if needed for clean lines, then cut the cake into 24 equal rectangles.

6. Assemble the Sandwiches

Place 12 cake rectangles on a parchment-lined baking sheet. Spread an even layer of softened ice cream over each rectangle, then gently place the remaining cake rectangles on top to form sandwiches. Lightly press to secure.

7. Freeze Until Firm

Place the assembled sandwiches in the freezer for 2–3 hours, or until the ice cream is completely firm. This makes coating them much easier and helps maintain clean edges.

8. Prepare the Strawberry Shortcake Coating

In a food processor, pulse the vanilla sandwich cookies until they become coarse crumbs. Add the freeze-dried strawberries and pulse a few more times until evenly combined. Pour the mixture into a shallow dish.

9. Coat & Serve

Remove the frozen sandwiches from the freezer one at a time. Roll or gently press the sides into the strawberry shortcake crumble until evenly coated. Return the sandwiches to the freezer for at least 30 minutes before serving.

For the best texture, let each sandwich sit at room temperature for 2–3 minutes before enjoying. Store leftovers in an airtight container in the freezer for up to 2 months.