Best Strawberry Shortcake Ice Cream Recipes

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 SANDWICHES RECIPE BY TASTY

Steps:

• Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
• Lay out 3 sugar cookies and place a pint slice on top of each. Place another sugar cookie on top of each sandwich. Remove the ice cream packaging.
• Freeze for 30 minutes.
• In a small bowl, stir together the graham crackers and freeze-dried strawberries until thoroughly mixed.
• In a liquid measuring cup or deep, microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the white chocolate is silky smooth. Let the white chocolate cool to room temperature, about 5 minutes.
• Remove the ice cream sandwiches from the freezer and dip half of each sandwich into the white chocolate, then roll the dipped side in the graham cracker and strawberry mixture until fully covered.
• Freeze for 30 minutes more before serving.
• Enjoy!

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 SHORTCAKE ICE CREAM BARS

Steps:

• Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.
• Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.
• Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.
• Do Ahead
• Ice pops can be made 7 days ahead; freeze in an airtight container.

STRAWBERRY SHORTCAKE ICE CREAM CAKE

Steps:

• Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans, line the bottoms with parchment and butter the parchment. Lightly dust the pans with flour and tap out any excess.
• Whisk the cake flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the brown sugar and 1/2 cup granulated sugar and beat until light and fluffy, about 5 minutes. Scrape down the sides and beat in the eggs one at a time. Beat in 1 tablespoon vanilla. Reduce the speed to low and beat in the flour mixture in 3 batches, alternating with the milk. Increase the speed to medium high and beat until the batter is just combined, about 20 seconds (do not overbeat).
• Divide the batter between the prepared pans. Bake until the cake is just golden and springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 20 minutes in the pans, then turn out onto the rack, remove the parchment and let cool completely.
• Meanwhile, remove the ice cream from the freezer and let soften slightly. Combine both flavors in a large bowl and stir together with a rubber spatula. Line one of the cooled cake pans with plastic wrap and fill with the ice cream in an even layer. Cover with plastic wrap and freeze until firm but not rock solid, about 45 minutes.
• Uncover the ice cream and invert onto one of the cake layers; discard the plastic wrap. Top with the second cake layer, gently pressing it into the ice cream. Smooth the sides with an offset spatula. Freeze until firm, at least 1 hour.
• Meanwhile, pulse 2 cups strawberries in a food processor until liquefied. Strain through a fine-mesh sieve, pressing with a rubber spatula; set the puree aside. Combine the remaining 2 cups strawberries, remaining 2 tablespoons granulated sugar and the lemon juice in a small bowl; toss.
• Combine the heavy cream, confectioners' sugar and remaining 2 teaspoons vanilla in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the strawberry puree.
• Remove the cake from the freezer and frost with the strawberry whipped cream. Return to the freezer until the whipped cream hardens, at least 45 minutes or overnight. Top with the macerated strawberries. Let the cake soften 10 to 15 minutes before slicing.

ICE CREAM TRUCK-STYLE STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Pulse the cookies in a food processor until sandy. Add the freeze-dried strawberries and pulse. Add the rice cereal and pulse. Add the melted butter and a pinch of salt. Process to combine all the ingredients together.
• Transfer the mixture to a plate and dip the cupcakes in the topping until evenly coated. Garnish each with a sliced strawberry.

STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES RECIPE - (4.5/5)

Steps:

• To prepare the ice cream, first line a sheet pan with parchment paper. Remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes. Scoop the ice cream into a bowl of a stand mixer and whip until soft, but not melted. Fold the frozen strawberry slices into the mixture by hand. Pour the mixture onto the prepared baking sheet and spread to a 1/2" thickness. Cover the ice cream with another piece of parchment paper, and then place the sheet pan in the freezer. When the ice cream has hardened, remove the sheet pan from the freezer. Dip a round cookie cutter in hot water, then make ice cream cutouts. Place the cutouts back into the freezer until needed. To prepare the cookies, preheat the oven to 350°F. Line three cookie sheets with parchment paper. Set aside. Combine the flour, baking soda, and salt in a medium-size bowl. Set aside. Then combine the buttermilk, lemon juice, and vanilla into a small bowl. Set aside. Fit a stand mixer with a paddle attachment, and (on medium speed) combine the butter and sugar until it's pale and fluffy. Add the eggs and mix until well-blended. Add the flour and buttermilk mixtures alternately, on low speed. Make sure to begin and end with the flour mixture. Mix until well-blended. Spoon 2 Tbsp of batter (about 2" apart) onto the prepared cookie sheets. Bake for 12-14 minutes. Place the cookies on a cooling rack so they can cool completely. To prepare the topping, fit a stand mixer with a whisk attachment, and combine the whipped topping, marshmallow fluff, and strawberry syrup. On medium speed, whip for 2-3 minutes until light and fluffy. Refrigerate the marshmallow topping until needed. To assemble the sandwiches, evenly spread the marshmallow topping on the flat side of two cookies. Place a pre-cut ice cream circle on top of one of the cookies and then top with the other cookie. Freeze until ready to eat.

MELTED ICE CREAM STRAWBERRY SHORTCAKE

Steps:

• For the ice cream sauce: Slowly heat 3/4 cup melted ice cream in a small saucepan over medium-low heat. Mix together the cornstarch and remaining 1/4 cup melted ice cream in a small bowl until smooth. Whisk the cornstarch mixture into the saucepan and bring to a simmer. Cook, stirring, until slightly thickened, about 1 minute. Set aside and cool completely.
• For the strawberries and whipped cream: Toss the strawberries with 1/2 cup sugar in large bowl. Let stand, tossing occasionally, until the strawberries release their juice and a syrup forms, about 1 hour.
• Using an electric hand mixer, beat the cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. Keep refrigerated until ready to serve.
• To assemble: Cut the shortcakes or mini pound cakes in half. Spoon 2 tablespoons of the ice cream sauce onto each plate. Place a shortcake bottom on top of the sauce. Top each generously with strawberries and whipped cream and cover with a shortcake top. Dust with confectioners' sugar and serve.

INDIVIDUAL STRAWBERRY SHORTCAKE ICE CREAM CUPS

Steps:

• Line a muffin tin with plastic wrap. You will only use 6 of the cups.
• Slice the pound cake widthwise into twelve 1/4-inch-thick slices. Using a 5-ounce can (a small tomato paste can works well), cut 6 circles out of 6 slices of cake. With the remaining 6 slices, use a 15-ounce can to make 6 slightly larger circles of cake for the tops. You should end up with 6 small circles and 6 large circles.
• Put the small circles of cake on the bottom of each of the 6 individual muffin cups. Then, line each muffin cup with slices of strawberries to create a wall. You now should have 6 individual holders lined at the bottom with cake and along the sides with strawberries. Fill each cake cup with a scoop of ice cream and place the larger circles of cake on top to form lids. Wrap the whole tin in plastic wrap and place in the freezer for at least an hour to firm up.
• To serve, gently lift each individual ice cream cake out of the tin, using the plastic wrap to help them release. Place each cake upside down on a dessert plate. Drizzle melted strawberry sorbet over the cake.

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.

STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE - (4.5/5)

Steps:

• Puree half the strawberries with lemon juice and 3 tablespoons sugar in a food processor until nearly smooth and evenly combined. Trim tops and sides of pound cakes to make neat rectangles, reserving trimmings for another use. Halve each rectangular cake crosswise into 2 square blocks. Turn each block onto its side and slice into four ½-inch thick slices. You will have 16 thin slices. Remove strawberry ice cream from freezer and let stand at room temperature, 5 minutes. Meanwhile, arrange a single layer of pound cake slices in bottom of a 9-inch springform pan, cutting to fit and pressing the pieces together to form a snug, even layer. Use your thumbs to pack the cake firmly into edges of pan. Scoop ice cream into a bowl. Mix on low speed with an electric mixer fitted with paddle attachment until just soft and spreadable (if ice cream starts to melt, put it back in freezer for a few minutes). Scrape out of bowl onto pound cake, then use back of a large metal spoon to spread into an even layer reaching all the way to edges. Freeze until firm, about 20 minutes. Top strawberry ice cream with another snug, even layer of pound cake, then spoon on about ¾ cup strawberry sauce. Freeze until firm, about 45 minutes. Remove vanilla ice cream from freezer and let stand at room temperature, 5 minutes. Meanwhile, top strawberry sauce with another snug, even layer of pound cake, then return to freezer. Scoop ice cream into a bowl. Mix on low speed with an electric mixer fitted with paddle attachment until just soft and spreadable (if ice cream starts to melt, put it back in freezer for a few minutes). Scrape out of bowl onto pound cake, then use back of a large metal spoon to spread into an even layer reaching all the way to edges. (The pan should be full by this point.) Working quickly, decorate the top of the cake with some strawberry sauce, reserving 3 tablespoons for whipped cream. Freeze cake at least 3 hours. Meanwhile, quarter remaining strawberries lengthwise and put in a bowl. Toss with 1 tablespoon sugar, and let stand at least 30 minutes.

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

Steps:

• Heat oven to 350°F.
• Mix dry pudding mix, and half each of the flour and butter in medium bowl with fork until ingredients are well blended and mixture resembles the texture of coarse crumbs; spoon onto parchment-covered rimmed baking sheet. Repeat with dry gelatin mix, remaining flour and remaining butter; spoon onto same baking sheet as pudding "crumb" mixture Gently stir crumb mixtures together, then spread into even layer on baking sheet.
• Bake 15 min. or until crisp and lightly browned, stirring after 8 min. Cool completely.
• Beat cream cheese in large bowl with mixer until creamy. Blend in condensed milk. Fold in COOL WHIP.
• Blend strawberries in blender until smooth. Add to cream cheese mixture; swirl gently with spoon.
• Spoon half the cream cheese mixture into 2-qt. freezerproof dish; top with 1 cup of the crumb mixture. Cover with remaining cream cheese mixture and 1-1/4 cups of the remaining crumb mixture. Store remaining crumb mixture in airtight container at room temperature until ready to use as desired. (See tip.)
• Freeze dessert 8 hours or until firm. Remove dessert from freezer about 15 min. before serving to let stand at room temperature to soften slightly.

INSIDE OUT ICE CREAM STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan( must be 8 inch pan). In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
• With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
• Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool 15 minutes in pan; turn cake out onto a rack, and let cool completely. Using a long serrated knife( I use thread or unflavored dental floss as it is easier), halve cake horizontally.
• While cake is cooling, combine strawberries and jam in a bowl.
• Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap. Center bottom half of cake in pan, cut side up.
• Spread 1 1/2 pints ice cream over top and down around sides. Spread strawberry mixture on ice cream, leaving a 1-inch border. Set top half of cake over it.
• Spread remaining ice cream over top and down around sides of cake. Tap cake on counter to help ice cream settle. Smooth top, and freeze until firm, at least 6 hours or, covered, up to 2 weeks. To serve, remove plastic from pan, unmold cake, and peel off waxed paper. Let cake rest at room temperature for 15 minutes before slicing.

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.