Strawberry Shortcake Ice Cream Bars...Or Cake!

Photo by Danielle Rehfeld
Author Notes

One of the many reasons New Yorkers love their locale is the breadth of culture, music, food, and the 24-7 availability of pretty much anything you need. Being a native New Yorker and chef who has cooked with people from around the world, bodegas have always held a special place in my heart. Whether getting bacon, egg, and cheese on a roll at 6 a.m. or a six-pack for a late night party, you can always depend on hard-working bodega owners to be open, accessible, and, often times, the nicest people to interact with on a daily basis. A pint of ice cream or a pack of Advil is often just 4-5 blocks away, at most. Different neighborhoods around the five boroughs cater to various ethnic and socio-economic demographics, so some will be schmancier than others, or offer ingredients more marketable to the people in their ‘hood (see: konjac noodles). One thing all bodegas have, hands down, is ice cream. Here’s a special, 4-ingredient ice cream cake that I share in honor of Chelsea’s Alaska Market and the beautiful Naha, from Bangladesh, who works all day at the store and goes home to cook her own family a meal at night. If you love Good Humor strawberry shortcake ice cream pops, available at some bodegas, you’ll love this make-at-home version! —Danielle Rehfeld Colen

  • Serves 16-24
  • 13.5 ounces Lorna Doone shortbread cookies (54 snack size cookies or 4 cups crushed cookies)
  • 4 ounces unsalted butter (1 stick), melted
  • 1 pint Häagen-Dazs vanilla ice cream, softened slightly*
  • 2 pints Häagen-Dazs strawberry ice cream, softened slightly*
In This Recipe
  1. Line a 2 1/2 qt. rectangular ceramic baking dish with 3 layers of foil. Make sure the foil covers the sides and corners, and allow some excess to hang over the edges.
  2. Place the cookies in a Ziploc bag, crush with your hands until fine, and place in a mixing bowl. You should have a total of 4 cups of cookies. Remove 1 cup and set aside.
  3. Add the melted butter to 3 cups of crushed cookies and mix well. Place in the bottom of the baking dish. Freeze for 10-20 minutes or until firm.
  4. Using an offset spatula, spread the vanilla ice cream into a thin layer over the shortbread crust. Rinse the spatula under running cold water then use it to smooth the surface of the ice cream. Freeze for at least 30-45 minutes or until firm.
  5. Repeat with strawberry ice cream, and garnish with the remaining shortbread .

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Danielle rehfeld is a New York based cook and writer. Her website the inherited plate features recipes and videos that celebrate foods and people from our rich global Community.