Melted Ice Cream Strawberry Shortcake Recipes

EASY ICE CREAM STRAWBERRY SHORTCAKE

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.

MELTED ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees and grease and flour a bundt pan.
• Melt the ice cream to two cups and combine with the cake mix and eggs. Add a touch of milk if the mixture is too thick.
• Bake about 37 minutes.
• Suggestions: Haagan Daz's Mayan Chocolate ice cream with devil's food cake mix, with hot fudge sauce and drizzled over the top. Ben & Jerry's Cherry Garcia with chocolate cake; rum raisin ice cream with spice cake; strawberry with strawberry cake, etc.
• Caramel doesn't work very well, and avoid mixes such as angel food cake.

STRAWBERRY SHORTCAKE ICE CREAM CAKE

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.

MELTED ICE CREAM STRAWBERRY SHORTCAKE

Steps:

• For the ice cream sauce: Slowly heat 3/4 cup melted ice cream in a small saucepan over medium-low heat. Mix together the cornstarch and remaining 1/4 cup melted ice cream in a small bowl until smooth. Whisk the cornstarch mixture into the saucepan and bring to a simmer. Cook, stirring, until slightly thickened, about 1 minute. Set aside and cool completely.
• For the strawberries and whipped cream: Toss the strawberries with 1/2 cup sugar in large bowl. Let stand, tossing occasionally, until the strawberries release their juice and a syrup forms, about 1 hour.
• Using an electric hand mixer, beat the cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. Keep refrigerated until ready to serve.
• To assemble: Cut the shortcakes or mini pound cakes in half. Spoon 2 tablespoons of the ice cream sauce onto each plate. Place a shortcake bottom on top of the sauce. Top each generously with strawberries and whipped cream and cover with a shortcake top. Dust with confectioners' sugar and serve.