Strawberry Shortcake Ice Cream Bars Recipes

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STRAWBERRY SHORTCAKE ICE CREAM SANDWICH CAKE

What's better than strawberry shortcake? This chilly strawberry shortcake ice cream cake! It's easily assembled with ice cream sandwiches, vanilla ice cream and lots of fresh strawberries. Just prep, freeze and serve!

Provided by Food Network

Categories     dessert

Time 4h40m

Yield 15 to 20 servings

Number Of Ingredients 9



Strawberry Shortcake Ice Cream Sandwich Cake image

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.

20 vanilla ice cream sandwiches
2 1/4 cups chopped fresh strawberries plus 1 whole strawberry, for garnish
1/3 cup granulated sugar
1.5 quarts (48 ounces) vanilla ice cream
1 cup heavy cream
1/3 cup freeze-dried strawberries
1 snack-size pound cake
1/4 cup strawberry syrup ice cream topping
3 waffle cones

STRAWBERRY SHORTCAKE ICE CREAM BARS

There's no need to run after the ice cream truck when you can make this classic treat at home with just four ingredients. These brightly hued pops pack a double dose of berry flavor from their creamy centers and buttery crumb coatings.

Yield 6 pops

Number Of Ingredients 6



Strawberry Shortcake Ice Cream Bars image

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.

1 pint very soft (almost melted) strawberry ice cream
4 (3-inch) sugar cookies
1 tablespoon crushed freeze-dried strawberries
1 tablespoon unsalted butter, melted
Special equipment:
6 (3-ounce) ice-pop molds and sticks

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