Melted Ice Cream Strawberry Shortcake

1. 1

   For the ice cream sauce: Slowly heat 3/4 cup melted ice cream in a small saucepan over medium-low heat.

2. 2

   Mix together the cornstarch and remaining 1/4 cup melted ice cream in a small bowl until smooth.

3. 3

   Whisk the cornstarch mixture into the saucepan and bring to a simmer.

4. 4

   Cook, stirring, until slightly thickened, about 1 minute.

5. 5

   Set aside and cool completely.

6. 6

   For the strawberries and whipped cream: Toss the strawberries with 1/2 cup sugar in large bowl.

7. 7

   Let stand, tossing occasionally, until the strawberries release their juice and a syrup forms, about 1 hour.

8. 8

   Using an electric hand mixer, beat the cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form.

9. 9

   Keep refrigerated until ready to serve.

10. 10

    To assemble: Cut the shortcakes or mini pound cakes in half.

11. 11

    Spoon 2 tablespoons of the ice cream sauce onto each plate.

12. 12

    Place a shortcake bottom on top of the sauce.

13. 13

    Top each generously with strawberries and whipped cream and cover with a shortcake top.

14. 14

    Dust with confectioners' sugar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.