Strawberry Shortcake Ice Cream Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
• Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
• Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
• Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
• Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.