Melted Ice Cream Strawberry Shortcake

2019-07-24
  • Yield : 4 servings
  • Prep Time : 25m
  • Cook Time : 5m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • Sgroppino

  • Florentines

  • Mile-High Pecan Pie

Ingredients

  • 1 cup melted strawberry ice cream
  • 1/4 teaspoon cornstarch
  • 2 pounds strawberries, hulled, and halved
  • 1/2 cup plus 3 tablespoons sugar
  • 1 cup heavy cream, chilled
  • 1 teaspoon vanilla extract
  • 4 store-bought shortcakes or mini pound cakes
  • Confectioners' sugar, for dusting

Method

Step 1

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. 

Step 2

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. 

Step 3

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. 

Step 4

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.

Recipe Type: Tags: , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *