Type what you have

Ingredients

• ✓ strawberry ice cream
• angel food cake
• whipped topping
• strawberry
• mint

Instructions

1. 1 Slice angel food cake into 3 equal horizontal layers using a long serrated knife or bread knife. Place bottom layer onto a freezer-proof plate.
2. 2 Remove packaging from the ice cream; slice about 1 inch thick. Place ice cream slices on bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Press ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with second cake layer and remaining ice cream. Top with final cake layer; freeze until ice cream is firm again, about 1 hour.
3. 3 Spread whipped topping over cake. Garnish with fresh strawberry slices and mint.

By Bibi

Ingredients

• ✓ strawberry ice cream
• strawberry
• milk
• strawberry syrup
• basil leaf
• strawberry

Instructions

1. 1 Combine ice cream, 1 cup sliced strawberries, milk, strawberry syrup, and basil leaves in a blender; blend until smooth. Pour into a tall glass; garnish with 1 whole strawberry.

By Bite Me More

Ingredients

• ✓ strawberry ice cream
• pound cake
• strawberry
• whipped cream
• sugar

Instructions

1. 1 Slice cake horizontally into 3 layers; freeze for 30 to 45 minutes.
2. 2 Combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Remove 1 cup of strawberries to a separate bowl for topping; set aside.
3. 3 Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan; spread with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.
4. 4 Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.

By thedailygourmet

Ingredients

• ✓ strawberry ice cream
• butter
• crispy rice cereal
• brown sugar
• coconut
• pecan

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Off heat, add rice cereal, sugar, coconut, and pecans to saucepan; stir well. Pat ½ cereal mixture into bottom of a 9x13-inch baking pan.
2. 2 Spread ice cream evenly over cereal mixture; layer remaining ½ cereal mixture on top ice cream layer.
3. 3 Freeze until set, at least 1 hour. Cut into squares when ready to serve.

By aryel168

Ingredients

• ✓ strawberry ice cream
• strawberry
• milk
• honey
• vanilla extract
• ice
• whipped cream
• chocolate sauce

Instructions

1. 1 Blend strawberries, ice cream, milk, honey, and vanilla extract together in an electric blender. Blend in ice.
2. 2 Pour into tall glasses. Top with whipped cream and a drizzle of chocolate sauce. Enjoy!

By Elds Martial

Ingredients

• ✓ strawberry ice cream
• pretzel crisp
• strawberry
• chocolate candy

Instructions

1. 1 Spoon about 2 teaspoons ice cream onto 12 Snack Factory® Pretzel Crisps®, and smooth out over the pretzel. Top with a strawberry slice and a square of chocolate candy bar. Add a small dollop of ice cream on top to hold the sandwich together. Top with remaining Pretzel Crisps®.
2. 2 Arrange on a serving plate and place in the freezer for about 15 minutes or until the ice cream is re-frozen before serving.

By lutzflcat

Ingredients

• ✓ strawberry ice cream
• angel food cake
• confectioners' sugar
• cream cheese
• strawberry

Instructions

1. 1 Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
2. 2 Mix cream cheese and confectioner's sugar until light and fluffy.
3. 3 About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

By Patsy

Ingredients

• ✓ strawberry ice cream
• strawberry
• ice cube
• milk
• sugar

Instructions

1. 1 In a blender combine strawberries, ice, milk, ice cream and sugar. Blend until smooth.

By Jackie

Ingredients

• ✓ strawberry ice cream
• milk
• strawberry
• strawberry syrup
• whipped cream
• strawberry

Instructions

1. 1 Combine milk, strawberries, and strawberry ice cream in a blender. Blend on high until smooth, about 1 minute.
2. 2 Drizzle 1 1/2 teaspoons strawberry syrup on the inside of a glass jar. Pour in milkshake. Garnish with whipped cream and remaining strawberry syrup.
3. 3 Take reserved strawberry and carefully cut at an angle but do not cut completely through. Place strawberry on the rim of the glass. Insert a straw and enjoy!

By thedailygourmet

Ingredients

• ✓ strawberry ice cream
• chocolate wafer cookie
• butter
• banana
• pineapple
• heavy cream
• walnut
• maraschino cherry

Instructions

1. 1 Mix cookie crumbs with melted butter. Press into a 9-inch pie plate.
2. 2 Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
3. 3 Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.

By Star Pooley

Ingredients

• ✓ strawberry ice cream
• all-purpose flour
• white sugar
• baking powder
• salt
• milk
• butter
• egg
• vanilla extract
• white chocolate
• coconut oil
• candy sprinkle
• raspberry sherbet

Instructions

1. 1 Preheat and grease a standard round waffle iron.
2. 2 Whisk flour, sugar, baking powder, and salt together in a bowl. Stir warm milk, melted butter, egg, and vanilla extract together in a separate bowl; mix into flour mixture just until batter is smooth.
3. 3 Scoop 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions, 2 to 4 minutes. Immediately remove waffle; drape and form around a rolling pin to create a taco shape. Cool to room temperature.
4. 4 Mix white chocolate and coconut oil together in a microwave-safe bowl; heat in microwave until melted and smooth, about 1 minute. Whisk well.
5. 5 Dip the open side of each waffle into the white chocolate mixture using the handle of a spatula to hold the waffle.
6. 6 Sprinkle the sprinkles over white chocolate dipped area of waffle. Fill the waffles with strawberry ice cream and raspberry sorbet.

By Julie Hubert

Ingredients

• ✓ strawberry ice cream
• vanilla extract
• cream of tartar
• sugar
• egg white
• pistachio ice cream
• vanilla extract
• instant coffee granules
• egg
• white sugar
• salt
• baking powder
• all-purpose flour
• unsweetened chocolate
• semisweet chocolate chip
• butter
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Line the bottom of a 9-inch cake pan with parchment and spray the sides with cooking spray.
2. 2 Melt butter, semisweet chocolate chips, and unsweetened chocolate in a medium mixing bowl set over a double boiler, stirring frequently. Remove from heat and let cool while working on the next step.
3. 3 Combine flour, baking powder, and salt in a small mixing bowl.
4. 4 Whisk sugar, eggs, instant coffee, and vanilla together in another bowl until well combined. Pour in the chocolate mixture and stir to combine. Add in the flour mixture and stir until fully incorporated. Pour batter into the cake pan.
5. 5 Bake in the preheated oven until edges are set and a toothpick inserted into the middle comes out clean, about 35 minutes. Cool completely in the pan, at least 30 minutes.
6. 6 In the meantime, transfer ice cream to the refrigerator to warm for 15 minutes. Line a 9-inch glass mixing bowl with plastic wrap, leaving a few inches of overhang on the sides.
7. 7 Remove one of the pints of pistachio ice cream and press into the bottom of the prepared bowl using a small rubber spatula. Smooth into an even layer and freeze for 15 minutes. Repeat the process with both pints of strawberry ice cream, freezing for 15 minutes between each pint.
8. 8 Fold the overhanging plastic wrap over the top layer of ice cream. Freeze until solid, 10 hours to overnight.
9. 9 Turn brownie out, wrap in plastic wrap, and refrigerate overnight.
10. 10 Gently whisk egg whites with superfine sugar and cream of tartar over top of a double boiler until eggs are warm to the touch the sugar has dissolved, about 5 minutes. Pour meringue into the bowl of a stand mixer fitted with a whisk attachment. Whip at a low speed until foamy. Increase speed and beat until stiff, glossy peaks form, 5 to 6 minutes. Stir in vanilla.
11. 11 Unwrap chilled brownie and place on a serving tray or cake stand. Grab the plastic wrap overhang and lift the ice cream dome out of the bowl, dunking the bottom of the bowl in warm water to help it release. Place dome flat-side down on top of the brownie.
12. 12 Quickly frost the dome with the meringue in a swirl pattern, covering the ice cream completely.
13. 13 Toast the meringue using a brulee torch, or broil until browned. Serve immediately.

By Smart Cookie