Print

Creamy Strawberry Shortcake Ice Cream Sandwiches

creamy strawberry shortcake ice cream sandwiches - featured image

A quick and easy homemade treat featuring buttery shortcakes filled with creamy vanilla ice cream studded with fresh strawberries, perfect for summer gatherings and last-minute dessert cravings.

Ingredients

Scale
  • 6 store-bought or homemade shortcakes (preferably buttery and crumbly)
  • 1 pint (475 ml) vanilla ice cream, softened slightly
  • 1 cup (150 g) fresh strawberries, hulled and chopped small
  • 2 tablespoons (15 g) powdered sugar (optional)
  • 1 teaspoon (5 ml) pure vanilla extract
  • Optional toppings: whipped cream, mint leaves

Instructions

  1. Rinse and hull 1 cup (150 g) of fresh strawberries. Chop them finely.
  2. Let the vanilla ice cream soften for 5-7 minutes at room temperature.
  3. In a mixing bowl, add the chopped strawberries, powdered sugar (if using), and vanilla extract to the softened ice cream. Fold gently with a spatula until combined but still chunky.
  4. If shortcakes are large, slice them horizontally to create a top and bottom layer.
  5. Dollop a generous amount of the strawberry ice cream mixture onto the bottom half of each shortcake. Press the top half lightly to form a sandwich.
  6. Place the assembled sandwiches on a parchment-lined tray or container and freeze for a minimum of 2 hours to firm up.
  7. Remove from the freezer 5 minutes before serving to soften slightly. Garnish with whipped cream or mint if desired and enjoy immediately.

Notes

Softening the ice cream for 5-7 minutes before mixing is key to easy folding. Freeze sandwiches for at least 2 hours to maintain shape. For less soggy shortcakes, chill or lightly toast before assembly. Wrap sandwiches individually for easy grab-and-go treats. Variations include using dairy-free ice cream and gluten-free shortcakes.

Nutrition

Keywords: strawberry shortcake, ice cream sandwiches, easy dessert, summer treat, homemade ice cream sandwich, quick dessert