- 1 pint strawberry ice cream, softened
- 1/2 cup sliced fresh strawberries
- 1/4 cup marshmallow creme
- 2 slices frozen pound cake (3/4 inch thick), cubed
- In a bowl, combine the ice cream, strawberries and marshmallow creme until blended. Very gently fold in cake cubes. Serve immediately. Yield: 5 servings.
Originally published as Strawberry Shortcake Ice Cream in Simple & Delicious July/August 2006, p31
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