Traditional strawberry shortcake recipes are made with layers of angel food cake with a layer of whipped cream or strawberries and topped with one of the same. I used a plain gluten-free cookie recipe to line a ramekin; baked it; and tossed it in the freezer for a couple of hours. Once frozen I made some homemade vanilla ice cream; added a layer of it on top of the cookie; then a layer of strawberries in syrup; then another layer of ice cream; topped it all with sweetened gluten-free whipped cream and slices of frozen strawberries; and froze.
UPDATE: Another option is to make gluten free strawberry shortcake ice cream by adding pieces of gluten free shortcake or sponge cake in the ice cream, or layer it with the ice cream. See my gluten free sponge cake recipe.
Ingredients:
Instructions:
Tips
Variations: Keep the strawberry layer away from the sides to prevent the next layer of ice cream from mixing with the strawberries as you spread it. Use muffin tins instead of ramekins, but line the muffin tins with muffin liners for easy removal. You may also use pre-baked gluten-free cookies and skip the baking. Add chocolate chips to the cookie dough, or even nuts. Use chocolate ice cream or another flavor. Add a layer of chocolate sauce instead of the strawberries, or even a different berry.
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