Melted Ice Cream Strawberry Shortcake

• 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

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

strawberry ice cream, cornstarch, strawberries, sugar, heavy cream, vanilla, storebought shortcakes, confectioners

Taken from www.foodnetwork.com/recipes/melted-ice-cream-strawberry-shortcake.html (may not work)