STRAWBERRY SHORTCAKE ICE CREAM RECIPES

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EASY ICE CREAM STRAWBERRY SHORTCAKE RECIPE - BETTYCROCKER.COM



Easy Ice Cream Strawberry Shortcake Recipe - BettyCrocker.com image

This layered strawberry shortcake dessert is pretty as can be, and is perfect for spring or summer entertaining.

Provided by Cindy Rahe

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 4

1 package (10.75 oz) frozen all butter pound cake (in foil container)
1/2 pint vanilla ice cream, softened
1/2 cup chopped fresh strawberries
Whipped cream and sliced strawberries

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.

Nutrition Facts : ServingSize 1 Serving

STRAWBERRY SHORTCAKE ICE CREAM - EASY AND DREAMY!



Strawberry Shortcake Ice Cream - Easy and Dreamy! image

Of all the strawberry shortcake ice cream recipes we tested, this one is the absolute best! This Philadelphia style churned ice cream is creamy and sweet with the perfect amount of crunchy cookie add-ins.

Provided by Ice Cream From Scratch

Total Time 5 hours 10 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 9

3 cups diced strawberries
1/2 cup granulated sugar
2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
1/4 cup honey
1 tablespoon vanilla extract
1/4 tsp kosher salt
2 cups vanilla wafer cookies, roughly chopped

Steps:

  • Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
  • Combine the diced strawberries and granulated sugar in a medium saucepan.
  • Heat over medium and bring to a boil. Use a spatula to smash the strawberries as they soften to get the sauce as smooth as possible.
  • Once boiling, reduce the heat to a simmer and cook for 10 minutes, until the sauce thickens slightly.
  • Remove from the heat and strain the strawberry mixture through a fine mesh sieve to remove the seeds and leftover chunks. Let cool to room temperature and then refrigerate until ready to use.
  • In a large bowl, combine heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Whisk for 2-3 minutes, until the sugar has dissolved into the mixture. When you rub the mixture between your fingers, it should feel smooth and you should not feel any grit.
  • Refrigerate for 30 minutes to make sure it’s very cold before churning.
  • Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
  • Spoon ? of the ice cream base into a shallow container or a loaf pan.
  • Drizzle ? of the strawberry sauce over the ice cream.
  • Sprinkle ? of the vanilla wafer cookies over the sauce. Repeat two more times with remaining ice cream, strawberry sauce, and vanilla wafer cookies.
  • Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.

Nutrition Facts : Calories 624 calories, CarbohydrateContent 76 grams carbohydrates, CholesterolContent 94 milligrams cholesterol, FatContent 35 grams fat, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 21 grams saturated fat, ServingSize 1, SodiumContent 200 grams sodium, SugarContent 62 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 12 grams unsaturated fat

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