MELTED ICE CREAM STRAWBERRY SHORTCAKE

Melted Ice Cream Strawberry Shortcake image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1 cup melted strawberry ice cream
1/4 teaspoon cornstarch
2 pounds strawberries, hulled, and halved
1/2 cup plus 3 tablespoons sugar
1 cup heavy cream, chilled
1 teaspoon vanilla extract
4 store-bought shortcakes or mini pound cakes
Confectioners' sugar, for dusting

Steps:

For the ice cream sauce: Slowly heat 3/4 cup melted ice cream in a small saucepan over medium-low heat. Mix together the cornstarch and remaining 1/4 cup melted ice cream in a small bowl until smooth. Whisk the cornstarch mixture into the saucepan and bring to a simmer. Cook, stirring, until slightly thickened, about 1 minute. Set aside and cool completely.
For the strawberries and whipped cream: Toss the strawberries with 1/2 cup sugar in large bowl. Let stand, tossing occasionally, until the strawberries release their juice and a syrup forms, about 1 hour.
Using an electric hand mixer, beat the cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. Keep refrigerated until ready to serve.
To assemble: Cut the shortcakes or mini pound cakes in half. Spoon 2 tablespoons of the ice cream sauce onto each plate. Place a shortcake bottom on top of the sauce. Top each generously with strawberries and whipped cream and cover with a shortcake top. Dust with confectioners' sugar and serve.