Rating: 5 stars
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Run a butter knife or offset spatula along sides of the ice-cream cups for easy removal. Ice cream and cookies can be assembled a few hours ahead and placed in the freezer until ready to serve.

Recipe by Southern Living May 2008

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Credit: William Dickey; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
10 mins
stand:
2 hrs
total:
2 hrs 10 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a medium bowl; let stand 1 to 2 hours at room temperature, stirring occasionally.

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  • Place shortbread cookies on individual servings plates. Remove ice cream from cups, and place on cookies. Spoon strawberry mixture over ice cream. Garnish, if desired. Serve immediately.

  • Note: For testing purposes only, we used Walkers Shortbread Rounds.

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