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Creamy Strawberry Shortcake Ice Cream Sandwiches

Creamy Strawberry Shortcake Ice Cream Sandwiches - featured image

A quick and easy summer dessert featuring buttery shortcakes layered with macerated strawberries and creamy vanilla ice cream, perfect for cooling down on hot days.

Ingredients

Scale
  • 8 large store-bought or homemade buttery shortcakes
  • 2 cups fresh, hulled, and sliced strawberries
  • 2 tablespoons granulated sugar
  • Zest of half a lemon
  • 1 pint vanilla bean ice cream
  • 1/2 cup heavy cream (optional, for whipping)
  • Powdered sugar for dusting (optional)

Instructions

  1. In a medium bowl, toss sliced strawberries with granulated sugar and lemon zest. Let sit at room temperature for about 10 minutes to macerate.
  2. If making shortcakes from scratch, bake according to your favorite recipe and let cool completely.
  3. Whip the heavy cream until soft peaks form, if using, and fold into softened ice cream or add a spoonful to each sandwich.
  4. Slice the shortcakes in half horizontally. Spoon a generous layer of vanilla bean ice cream onto the bottom half, followed by a heaping scoop of macerated strawberries. Add whipped cream if using, then top with the other biscuit half. Press gently to sandwich together.
  5. Place assembled sandwiches on a parchment-lined tray or container and freeze for at least 1 hour to set.
  6. Before serving, let sandwiches sit at room temperature for 5 minutes to soften slightly. Dust with powdered sugar if desired.

Notes

Use ripe, juicy strawberries for best flavor. Let ice cream soften for 5 minutes before assembling for easier spreading. Freeze sandwiches for at least 1 hour to hold shape. Use serrated knife to slice shortcakes for neat edges. Store leftovers wrapped in parchment in freezer up to 1 week.

Nutrition

Keywords: strawberry shortcake, ice cream sandwich, summer dessert, easy dessert, no bake, quick recipe, vanilla ice cream, shortcakes