STRAWBERRY SHORTCAKE ICE CREAM CAKE

STRAWBERRY SHORTCAKE ICE CREAM CAKE

This Strawberry Shortcake Ice Cream Cake is a show-stopping strawberry dessert! Made with crushed shortbread cookies, strawberry shortcake ice cream, and homemade strawberry sauce, it’s a no bake dessert everyone will love!

Recipe adapted from @ https://www.thereciperebel.com

Course : Dessert
Cuisine : American
Keyword : ice cream cake, strawberry dessert
Author : Ashley Fehr

Yіeld : 10 servings
Prep Tіme : 20 mіns
Cook Tіme : 10 mіns
Totаl Tіme : 30 mіns

Ingredients
  • Strawberry Sauce
  • 4 cups frozen strawberries (about 520g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons corn starch
  • Ice Cream Cake
  • 2 litres Chapman's Strawberry Shortcake Ice Cream
  • 3 cups crushed vanilla cookies
  • 1/2 cup melted butter

Instructions
  • Strawberry Sauce:
  • In a medium pan, add the strawberries, sugar and water. Bring to a simmer over medium-high heat, stirring often, and cook until berries are softened.
  • Puree in the pan with an immersion blender (or mash with a potato mashed for a chunkier texture).
  • Whisk together cream and corn starch. Stir into strawberry sauce to thicken slightly.
  • Pour into a medium bowl and set aside to cool to room temperature (this can be done the day before, or use the fridge or freezer to speed up the process).
  • Ice Cream Cake
  • Remove ice cream from the freezer to soften for 30-45 minutes before assembly.
  • In a large bowl, combine crushed cookies and melted butter. 
  • Place a piece of parchment paper in the bottom of a 9 or 10" Springform pan (I used a 9") by opening the sides and clamping the paper in the bottom. This is optional but allows for easy removal.
  • Place half of the cookie mixture in the bottom of the pan and press into place.
  • Top with half of the ice cream, and cover with a thin layer of strawberry sauce.
  • Repeat layers one more time to fill the pan: crumbs (press down gently), ice cream (use the remaining), and drizzle strawberry sauce on top. The pan will be full, that is fine.
  • Place on a flat shelf in the freezer for 6-8 hours or overnight, until completely frozen. 
  • Remove from freezer 10-15 minutes before serving, garnishing with whipped cream and fresh strawberries if desired.

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