Strawberry Shortcake Ice Cream Sandwich

Ingredients:

• 20 bars of vanilla ice cream sandwich
• 2 1/4 cups sliced ​​fresh strawberries + 1 whole strawberry, for garnish
• 1/3 cup granulated sugar
• 1.5 liters of vanilla ice cream
• 1 cup heavy cream
• 1/3 cup freeze-dried strawberries
• 1 pound cake, sliced
• 1/4 cup strawberry ice cream syrup
• 3 waffle cones

Preparation:

1. Line a 20cm diameter cake pan with cling film, allowing the ends to hang over the sides of the pan.
2. Arrange the ice cream sandwich vertically around the circumference of the pan. Freeze for 20 minutes.
3. Place 1 cup chopped strawberries and granulated sugar in the bowl of a food processor or blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
4. Place half the vanilla ice cream in a large bowl and let it soften until it's pliable but still thick. Add 1 cup of sliced ​​strawberries. Remove the pan from the freezer and spoon half the ice cream and strawberries into the center. Then pour in the sweetened strawberry puree.
5. Spread the remaining half of the softened ice cream over the puree and smooth it out. Immediately place the cake in the freezer for at least 4 hours or overnight. Remove the cake from the pan by pulling the ends of the plastic wrap. Remove the wrap and place the cake on a serving platter.
6. Whip the heavy cream until stiff peaks form. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until coarse crumbs form. Spread the whipped cream over the bottom half of the cake. Immediately press into the crumb mixture; reserve any remaining crumbs.
7. Top the cake with scoops of the remaining vanilla ice cream. Drizzle with strawberry syrup and sprinkle with the remaining 1/4 cup sliced ​​strawberries. Sprinkle with the remaining crumbs. Top the scoops with waffle cones. Serve immediately or freeze.