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Strawberry shortcake ice-cream sandwiches (plus: how-to video)
- Sarah Cook
Published: April 21, 2016 at 10:46 AM
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Makes 10
Easy
Total time: 20 mins
+ freezing
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These strawberry shortcake ice-cream sandwiches are an easy but impressive summer treat. If you're planning on making these a day or so ahead, just dunk the sides of the sandwiches into the freeze-dried strawberries before serving
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Make these impressive strawberry shortcake ice cream sandwiches, then also check out our ice cream cake and baked alaska.
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Ingredients
Nutrition
-
1 litre clotted cream vanilla ice cream
-
200g strawberries
hulled and roughly diced
-
20 round shortcake biscuits
-
7g pack freeze-dried strawberries
Nutrition: per serving
- kcal326
- fat18.9g
- saturates11.7g
- carbs33.7g
- sugars24.9g
- fibre1g
- protein4.6g
- salt0.3g
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Method
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step 1
Spoon the ice cream into a food processor then scatter in the chopped strawberries. Pulse the processor until the strawberries are evenly whizzed through the ice cream, some blended in and some still in chunks.
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step 2
Line a 22cm square tin with baking paper, then dollop in the ice cream and try to spread evenly. Cover with a second sheet of paper and smooth the top again to as flat as you can – it’s easier once the ice cream is covered with paper. Put in the freezer and re-freeze until solid, about 2 hours, or overnight.
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step 3
Spread the freeze-dried strawberries on a plate, crumbling larger chunks between your fingers as you do. Remove the ice cream from the freezer and working quickly, using a spare biscuit as your template or a metal cutter with the same diameter, cut the ice cream with a sharp knife (or cutter) into 10 biscuit-sized circles.
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step 4
Sandwich the ice cream between two biscuits. Roll one side of each into some freeze-dried strawberries to coat the ice cream, then sit back on a baking paper-lined tray and refreeze for an hour to firm up again before serving.
Check out more of our best strawberry recipes here...
Authors
Sarah Cook
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