Strawberry Shortcake Ice Cream Sandwiches Recipe

Strawberry shortcake ice-cream sandwiches (plus: how-to video)

  • makes 10
  • Easy

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




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


  • 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.

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Nutritional Information

  • Kcals 326
  • Fat 18.9g
  • Saturates 11.7g
  • Carbs 33.7g
  • Sugars 24.9g
  • Fibre 1g
  • Protein 4.6g
  • Salt 0.3g