Easy Ice Cream Strawberry Shortcake Recipes

STRAWBERRY SHORTCAKE ICE CREAM

Steps:

• In a bowl, combine the ice cream, strawberries and marshmallow creme until blended. Very gently fold in cake cubes. Serve immediately.

STRAWBERRY SHORTCAKE ICE CREAM

Steps:

• Place milk, whipping cream, vanilla, salt, and 3/4 cup of the sugar in a medium saucepan; bring to a simmer over medium. Simmer, whisking constantly, until sugar is dissolved, about 3 minutes. Transfer mixture to a medium-size heatproof bowl. Place a piece of plastic wrap directly on surface of mixture. Chill at least 2 hours or up to 24 hours.
• Meanwhile, preheat oven to 275°F. Spread cake pieces in an even layer on a small rimmed baking sheet. Bake in preheated oven until lightly toasted, about 30 minutes. Let cool 15 minutes; crumble. Set aside until ready to use or up to 24 hours (wrap tightly with plastic wrap if storing overnight).
• Place diced strawberries and remaining 1/2 cup sugar in a medium saucepan; bring to a boil over medium. Boil, stirring occasionally, until strawberries begin to break down and sauce slightly thickens, about 10 minutes. Cover and refrigerate at least 30 minutes or up to 24 hours.
• Pour chilled milk mixture into frozen freezer bowl of a 2 1/2- to 3-quart electric ice-cream maker. Freeze according to manufacturer's instructions. (Instructions and times may vary.)
• Spoon half of the ice cream into a freezer-safe container; spoon half of the chilled strawberry sauce over ice cream, and sprinkle with half of the cake crumbles. Repeat layers once using remaining ice cream, strawberry sauce, and cake crumbles. Cover and freeze until firm, about 2 hours. Serve with halved fresh strawberries.

EASY ICE CREAM STRAWBERRY SHORTCAKE

Steps:

• Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.
• Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.
• In small bowl, stir together softened ice cream and chopped strawberries. Spread half of the ice cream mixture over bottom layer of cake in container; top with second cake layer.
• Spread remaining ice cream mixture over that, and top with final layer of cake. Return cake to freezer for about 4 hours or until ice cream is very firm.
• Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.

STRAWBERRY SHORTCAKE ICE CREAM CAKE

Steps:

• Slice cake horizontally into 3 layers and freeze for 30 to 45 minutes.
• Meanwhile, combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Once macerated, remove 1 cup of strawberries to a separate bowl for topping; set aside.
• Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan. Spread the bottom cake layer with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.
• Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.

STRAWBERRY ICE CREAM CAKE

Steps:

• Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
• Mix cream cheese and confectioner's sugar until light and fluffy.
• About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

STRAWBERRY SHORTCAKE ICE CREAM SANDWICH CAKE

Steps:

• Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan.
• Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
• Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
• Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.
• Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
• Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
• Serve the cake immediately or transfer to the freezer to store.

STRAWBERRY SHORTCAKE ICE CREAM CAKE

Steps:

• For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
• To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
• For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it's a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
• For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
• After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
• After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
• To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.

EASY, EGGLESS STRAWBERRY ICE CREAM

Steps:

• In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

EASY STRAWBERRY SHORTCAKE

Steps:

• Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
• Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

EASY STRAWBERRY ICECREAM SHORTCAKE

Steps:

• Arrange ladyfingers around sides and on bottom of a 9-inch springform pan. Spread strawberry sorbet over ladyfingers, and freeze 30 minutes. Spread softened strawberry ice cream over sorbet. Freeze 30 minutes.
• Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy. Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixer running, until stiff peaks are formed. Spread over ice cream.
• Process strawberries and powdered sugar in a food processor 1 minute. Drizzle strawberry mixture over top, and gently swirl with a paring knife. Freeze 4 hours.

STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE BY TASTY

Steps:

• Line a 9-inch square glass baking dish with plastic wrap.
• Trim the ends off of the pound cake, then slice crosswise into 8 1-inch-thick slices.
• Arrange the pound cake slices tightly in the bottom of the prepared baking dish.
• One at a time, place a strawberry shortcake ice cream bar on top of the pound cake layer, then remove the stick. Freeze for about 3 hours.
• In a medium bowl, toss together the melted butter, freeze-dried strawberries, and shortbread cookies. It should resemble the cookie coating from the outside of the strawberry shortcake bars.
• Remove the baking dish from the freezer. Spread the whipped topping over the strawberry shortcake bar layer, then sprinkle generously with the cookie crumble. (Alternatively, to cover the entire cake, lift the plastic wrap to remove the cake from the baking dish and set on a small baking sheet. Cover the top and sides with double the amount of whipped topping and cookie crumble.) Freeze overnight.
• When ready to serve, use the plastic wrap to remove the ice cream cake from the pan. Place on a cutting board and remove the plastic. Cut into 8-10 pieces and serve immediately.
• Enjoy!