STRAWBERRY SHORTCAKE ICE CREAM CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 8
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 CRUNCH ICE CREAM CAKE
While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.
Nutrition Facts : Calories 584 calories, Fat 30g fat (16g saturated fat), Cholesterol 54mg cholesterol, Sodium 280mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY SHORTCAKE ICE CREAM CAKE
This recipe is fast to assemble and while you can absolutely buy the ingredients pre-made, I prefer to make the cake part myself. You can also use angel food cake (loaf shape) or your favorite pound cake.
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h50m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 29.6 g, Cholesterol 112.9 mg, Fat 16.6 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 10 g, Sodium 202 mg, Sugar 18.3 g
STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: strawberry ice cream, sugar cookies, graham cracker, freeze-dried strawberry, white chocolate chip, coconut oil
Provided by Katie Aubin
Categories Desserts
Yield 3 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 941 calories, Carbohydrate 105 grams, Fat 55 grams, Fiber 2 grams, Protein 13 grams, Sugar 82 grams
STRAWBERRY SHORTCAKE ICE CREAM CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
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.
STRAWBERRY SHORTCAKE ICE POPS
This DIY version of strawberry shortcake is a nostalgic ice cream truck classic that will take you right back to childhood. A simple no-churn strawberry ice cream base is frozen in ice pop molds and coated in a mixture of crushed vanilla cookies and freeze-dried strawberries for a crunchy, vibrant red-and-white-speckled crust. It's everything you love about the store-bought version reimagined in a simple, refreshing summertime treat you can make right in your own kitchen.
Provided by Food Network
Categories dessert
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Blend the strawberries, sugar and vanilla extract in a blender on high speed until the strawberries are broken down into small pieces, pushing them down as needed, 5 to 10 seconds. Set aside.
- Combine the heavy cream and sweetened condensed milk in a large bowl with a handheld electric mixer or in a stand mixer fitted with the whisk attachment. Slowly increase the speed up to high and whip until soft peaks form, 2 to 3 minutes. Add the strawberry mixture and fold in with a rubber spatula. Transfer the mixture into a pastry bag or large resealable plastic bag with one corner cut out.
- Pipe the mixture into 8 to 10 ice pop molds (depending on how aerated the filling is), filling each with about 1/3 cup of the mixture and leaving a 1/4-inch space at the top of each ice pop mold for the mixture to expand as it freezes. Tap the molds on the counter several times to remove air bubbles. Insert an ice pop stick into each mold. Transfer to a small baking sheet and freeze until the ice pops are solid, at least 6 hours or overnight.
- About 30 minutes before removing the ice pops from the freezer, make the coating. Pulse the vanilla cookies in a food processor until coarse like sand, 25 to 30 seconds. Transfer 3/4 cup of the crumbs to a medium bowl. Add the freeze-dried strawberries to the remaining crumbs in the food processor and pulse until the strawberries are completely ground and no visible pieces remain, 25 to 30 seconds. Transfer to a second medium bowl. Add 2 tablespoons melted butter to each bowl and mix by hand until small clumps form. Add one crumb mixture to the other and gently toss together until combined; for a red-and-white-speckled pattern, avoid over-mixing.
- Line a small baking sheet with parchment paper. Dip the ice pop molds in a large bowl filled with hot water to loosen. Working with one ice pop at a time, gently press the cookie-strawberry crumbs onto the ice pops to completely cover. Place on the prepared baking sheet and repeat with the remaining ice pops. Freeze for 1 hour.
More about "strawberry shortcake ice cream sandwich cake recipes"
STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE | TASTE OF …
From tasteofhome.com
Author Lisa KaminskiEstimated Reading Time 5 mins
STRAWBERRY SHORTCAKE ICE CREAM CAKE - MY ORGANIZED …
From myorganizedchaos.net
4.6/5 (47)Total Time 40 minsCategory DessertsCalories 694 per serving
STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES - PINT …
From pintsizedbaker.com
STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE - THE SPRUCE …
From thespruceeats.com
STRAWBERRY SHORTCAKE ICE CREAM CAKE - THE RECIPE REBEL
From thereciperebel.com
STRAWBERRY SHORTCAKE ICE CREAM RECIPE - SOUTHERN LIVING
From southernliving.com
STRAWBERRY SHORTCAKE ICE CREAM BARS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 8Difficulty Easy
BEST STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE - DELISH
From delish.com
5/5 (1)Total Time 5 hrs 45 mins
STRAWBERRY CHEESECAKE ICE CREAM RECIPE TO MAKE AT HOME
From lifestylefoodies.com
STRAWBERRY SHORTCAKE ICEBOX CAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
STRAWBERRY SHORTCAKE CAKE RECIPE (GOOD HUMOR BAR COPYCAT)
From savingyoudinero.com
STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES | NEW WORLD
From newworld.co.nz
EASY RASPBERRY CAKE FILLING RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
STRAWBERRY SHORTCAKE TRUFFLES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
QUICK AND DELICIOUS STRAWBERRY DESSERT RECIPES | 楽しい生活情報 …
From manga-chat.jp
STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES - CHEF ELIZABETH REESE
From chefelizabethreese.com
ROAST BEEF SANDWICH - AMANDA'S COOKIN' - DINNER SANDWICHES
From amandascookin.com
STRAWBERRY ICE CREAM SHORTCAKE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
You'll also love