Make these impressive strawberry shortcake ice cream sandwiches, then also check out our ice cream cake and baked alaska.


  • 1 litre clotted cream vanilla ice cream
  • 200g strawberries, hulled and roughly diced
  • 20 round shortcake biscuits
  • 7g pack freeze-dried strawberries


  • 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.

  • 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.

  • 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.

  • 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.



Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating