Melted Ice Cream Strawberry Shortcake

Total Time:
1 hr 30 min
25 min
1 hr
5 min

4 servings

  • Ice Cream Sauce:
  • 1 cup melted strawberry ice cream
  • 1/4 teaspoon cornstarch
  • Strawberries and Whipped Cream:
  • 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
  • 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.

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    Recipe courtesy of Jamie Deen