Monday, June 9, 2014

Strawberry Shortcake Ice Cream #StrawShortcake

You can't go wrong ending any meal with a light and luscious strawberry shortcake. Plump juicy strawberries, your favorite style of shortcake and some whipped cream are all delicious on their own, but put them together and it's pretty darn perfect.  I decided to take the strawberry shortcake and give it a "chill".   I took the ideas of cake, strawberries and cream (well ice cream) and made it a frozen dessert for the hot days of summer we have to look forward too soon.  This is a three ingredient recipe concoction that my kids helped me put together using all store bought ingredients.  Make sure you buy loads of strawberries from Driscoll's to make this dessert even more perfect.

1 (1/2 gallon) carton of your favorite vanilla ice cream
1-2lbs of Driscoll's strawberries
1lb of your favorite store bought pound cake (or make it your favorite homemade version)

Step 1:  Cut pound cake into small square chunks.  Lay on a baking sheet and freeze for several hours.  This steps helps the cake not get soggy when you mix it with the ice cream.

Step 2:  Allow ice cream to slightly soften

Step 3: Clean and chop 1 cup of strawberries into small pieces

Step 4:  Gently mix all ingredients together.  Place in a freezer safe container and cover well with plastic wrap.  Freeze for several hours until ice cream sets.

Step 5:  To serve, allow ice cream to sit out until it softens enough to scoop.  Serve with more fresh chopped Driscoll's strawberries and some whipped cream if you desire.   Enjoy.

Note:  I saved some extra pound cake pieces at room temperature to serve as a garnish to the dessert as well.

Driscoll's provided a coupon for me to purchase their strawberries to do this Strawberry Shortcake post.  I was not compensated and all opinions are my own.

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