Strawberry Shortcake Ice Cream Sandwiches
Powered by 
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 6
Ingredients
- 1½ cups
- Compliments Strawberry Shortcake Ice Cream, softened 10 min.
- 375 mL
- 1 pkg
- plain tea biscuits, halved horizontally
- 300 g
- ½ cup
- diced hulled strawberries
- 125 mL
Directions
Step 1
Place six ¼ cup (60 mL) scoops of the ice cream on parchment paper–lined baking sheet. Press into each mound of ice cream with back of ice cream scoop or measuring cup to make a hollow. Place baking sheet in freezer 15 min. or overnight.
Step 2
Place 1 ice cream mound on base of each tea biscuit. Fill each hollow with strawberries. Top with other biscuit halves. Serve immediately.
Tip
Create other ice cream and seasonal fruit combinations, such as chocolate ice cream with fresh cherries, vanilla ice cream with fresh peaches.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving (⅙ of the recipe):
- Calories:
- 290
- Fat:
- 14 g
- Saturated Fat:
- 4 g
- Carbs:
- 36 g
- Fibre:
- 1 g
- Sugar:
- 13 g
- Cholesterol:
- 40 mg
- Protein:
- 5 g
- Sodium:
- 490 mg
