Inside Out Ice Cream Strawberry Shortcake Recipes

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or a silicone baking mat and set aside.
• 2. To make the crunchies, you'll need two bowls. One for the vanilla crunchies and one for the strawberry. Add 1/2 cup of flour and 1/4 cup of sugar to each bowl.
• 3. Add the freeze dried strawberries to a food processor and grind into a powder. Add the powder to the bowl for the strawberry crunchies. Stir well to combine.
• 4. Add 4 tablespoons of butter to the strawberry bowl and the vanilla extract and 3 tablespoons of butter to the vanilla bowl and use a fork to combine each mixture until it comes together to form a crumble.
• 5. Lay the strawberry crumble evenly out onto one of the cookie sheets and ay the vanilla crumble evenly out onto the other cookie sheet.
• 6. Bake the crumbles for about 5 minutes. Keep a close eye on it, particularly the strawberry crumble. The strawberry powder can brown quickly if left in for too long.
• 7. Let crumble cool completely and then use your fingers to break into smaller pieces, if needed. It's ideal for the crumble pieces to be no larger than a small pea.
• 8. Combine all of the crunchie pieces together and gently toss to combine.
• 9. To layer the cake together, line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces. You'll use the wrap that is sticking above the sides of the pan to lift the ice cream cake out later.
• 10. About 20 minutes before you need it, set the strawberry ice cream out to soften. Add the softened strawberry ice cream to the prepared cake pan and spread into an even layer.
• 11. Spread about 1 cup of the crunchies evenly over top of the strawberry ice cream, then freeze for about 2 hours, until mostly firm.
• 12. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the crunchies, then freeze until firm, 2-3 hours.
• 13. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
• 14. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• 15. Frost the cake with the whipped cream, placing the cake back in the freezer as needed to keep it from melting.
• 16. Quickly press the remaining crunchies onto the sides of the cake, then place the cake back in the freezer.
• 17. Grind the freeze dried strawberries for the whipped cream into a powder and add it to the remaining whipped cream. Add some additional red and ivory gel icing color to it as well, if you like.
• 18. Pipe a border around the top of the cake. I used Ateco tip 844.
• 19. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
• Lay out 3 sugar cookies and place a pint slice on top of each. Place another sugar cookie on top of each sandwich. Remove the ice cream packaging.
• Freeze for 30 minutes.
• In a small bowl, stir together the graham crackers and freeze-dried strawberries until thoroughly mixed.
• In a liquid measuring cup or deep, microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the white chocolate is silky smooth. Let the white chocolate cool to room temperature, about 5 minutes.
• Remove the ice cream sandwiches from the freezer and dip half of each sandwich into the white chocolate, then roll the dipped side in the graham cracker and strawberry mixture until fully covered.
• Freeze for 30 minutes more before serving.
• Enjoy!

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.

STRAWBERRY SHORTCAKE ICE CREAM SANDWICH CAKE

Steps:

• Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan.
• Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
• Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
• Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.
• Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
• Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
• Serve the cake immediately or transfer to the freezer to store.

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.