Strawberry Shortcake Ice Cream Sandwich
Votes: 1
Time: 4 hours 40 minutes
Complexity: easily
Servings: 18
Complexity: easily
Servings: 18
Nutritional value per serving:
Calories 282, total fat 16 G., saturated fats 10 G., proteins 4 G., carbohydrates 31 G., fiber 1 G., cholesterol 62 mg, sodium 97 mg, sugar 27 G.
Calories 282, total fat 16 G., saturated fats 10 G., proteins 4 G., carbohydrates 31 G., fiber 1 G., cholesterol 62 mg, sodium 97 mg, sugar 27 G.
What could be better than strawberry shortcake? This strawberry shortcake-flavored ice cream cake! The ice cream sandwich makes it easy to assemble, and the vanilla ice cream and loads of fresh strawberries make it unique. Just make, freeze, and serve!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 20 bars of vanilla ice cream sandwich
- 2 1/4 cups sliced fresh strawberries + 1 whole strawberry, for garnish
- 1/3 cup granulated sugar
- 1.5 liters of vanilla ice cream
- 1 cup heavy cream
- 1/3 cup freeze-dried strawberries
- 1 pound cake, sliced
- 1/4 cup strawberry ice cream syrup
- 3 waffle cones
We recommend
Recipes with similar ingredients: vanilla ice cream, strawberry, shortbread cookies
Cooking the dish according to the recipe:
- Line a 20cm diameter cake pan with cling film, allowing the ends to hang over the sides of the pan.
- Arrange the ice cream sandwich vertically around the circumference of the pan. Freeze for 20 minutes.
- Place 1 cup chopped strawberries and granulated sugar in the bowl of a food processor or blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
- Place half the vanilla ice cream in a large bowl and let it soften until it's pliable but still thick. Add 1 cup of sliced strawberries. Remove the pan from the freezer and spoon half the ice cream and strawberries into the center. Then pour in the sweetened strawberry puree.
- Spread the remaining half of the softened ice cream over the puree and smooth it out. Immediately place the cake in the freezer for at least 4 hours or overnight. Remove the cake from the pan by pulling the ends of the plastic wrap. Remove the wrap and place the cake on a serving platter.
- Whip the heavy cream until stiff peaks form. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until coarse crumbs form. Spread the whipped cream over the bottom half of the cake. Immediately press into the crumb mixture; reserve any remaining crumbs.
- Top the cake with scoops of the remaining vanilla ice cream. Drizzle with strawberry syrup and sprinkle with the remaining 1/4 cup sliced strawberries. Sprinkle with the remaining crumbs. Top the scoops with waffle cones. Serve immediately or freeze.
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