Description
These Strawberry Shortcake Ice Cream Sandwiches combine fresh berries and whipped shortcakes around ice cream for an easy, handheld summer dessert.
Ingredients
Scale
- 1 pint strawberry ice cream, slightly softened
- 1 (16 ounce) package frozen shortcake biscuits, thawed
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup whipped cream or cool whip
Instructions
- Line a baking sheet with parchment paper.
- Cut each thawed shortcake biscuit in half horizontally to create two layers.
- Spread about 1/4 cup of slightly softened strawberry ice cream on the bottom half of each shortcake.
- Top the ice cream with a few sliced strawberries.
- Place the top half of the shortcake over the strawberries and ice cream, gently pressing down to form a sandwich.
- Repeat with the remaining shortcakes, ice cream, and strawberries.
- Place the assembled ice cream sandwiches on the prepared baking sheet.
- Freeze for at least 2 hours, or until firm.
- Before serving, you can lightly spread whipped cream or cool whip around the edges or on top if desired.
Notes
- For extra flavor, you can lightly toast the shortcake halves before assembling.
- If you don’t have strawberry ice cream, vanilla or even a berry swirl ice cream would work well.
- These sandwiches are best enjoyed within a few days of making them.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250-350
- Sugar: 25-40g
- Sodium: 100-200mg
- Fat: 10-20g
- Saturated Fat: 5-10g
- Unsaturated Fat: 5-10g
- Trans Fat: 0g
- Carbohydrates: 30-50g
- Fiber: 2-4g
- Protein: 3-6g
- Cholesterol: 20-40mg