STRAWBERRY SHORTCAKE ICE CREAM CAKE
Produced with strawberry ice cream shortbread biscuits, and strawberry sauce, it is a dessert everyone will adore!
This Strawberry Shortcake Ice Cream begins with actual cream (believe me there are a whole lot of ice creams on the market not produced with lotion!) , also contains lots of strawberries that are actual and cake balls.
This post is sponsored by Chapman's in producing this recipe and that I was paid for the time. Thank you for encouraging.
Produced with strawberry ice cream shortbread biscuits, and strawberry sauce, it is a dessert everyone will adore!
Course Dessert
Cuisine American
Strawberry dessert, ice cream cake
Servings 10 parts
Calories 377kcal
Writer Ashley Fehr
Ingredients
- Strawberry Sauce
- 4 cups frozen berries (about 520g)
- 1/2 cup water
- 2 tbsp corn starch
- Ice Cream Cake
- 3 cups vanilla biscuits
Directions
Strawberry Sauce:
- In a skillet, add water, sugar and the berries.
- Stir into skillet to thicken.
- Pour into a medium bowl and set aside to cool to room temperature (this may be done the day prior to, or utilize the refrigerator or freezer to accelerate the procedure ).
Ice Cream Cake
- In a large bowlcombine melted butter and crushed cookies.
- Put half the cookie mix in the bottom of the pan and press into position.
- Top with half the ice cream, and then cover with a thin layer of sauce.
- Duplicate layers one more time to fill out the pan: crumbs (press gently), ice cream (use the rest ), and then drizzle strawberry sauce on top. The bowl will be complete, that will be fine.
- Put on a plate at the freezer for 6-8 hours or overnight, until suspended.
- Remove minutes before serving, if desired garnishing with fresh berries and whipped cream.