Strawberry Shortcake Ice Cream Cake

Ingredients
Strawberry Sauce

• 4 cups frozen strawberries (about 520g)
• 1 cup granulated sugar (200g)
• 1/2 cup water
• 1/2 cup heavy cream
• 2 tablespoons corn starch

Ice Cream Cake

• 2 litres Chapman's Strawberry Shortcake Ice Cream
• 3 cups crushed vanilla cookies
• 1/2 cup melted butter

Instructions

1. In a medium pan, add the strawberries, sugar and water. Bring to a simmer over medium-high heat, stirring often, and cook until berries are softened.
2. Puree in the pan with an immersion blender (or mash with a potato mashed for a chunkier texture).
3. Whisk together cream and corn starch. Stir into strawberry sauce to thicken slightly.
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