strawberry shortcake ice cream bar
Strawberry Shortcake Ice Cream Bars
Makes 8 bars
1 ½ cup vanilla ice cream, softened (not melted)
¼ cup Strawberry Sauce (recipe below) or sherbet
1/2 cup freeze dried strawberries
1/4 cup sugar
1 Tablespoon Flour
2 1/2 Tablespoons nonfat dry milk powder
1 1/2 teaspoons butter
1 1/3 teaspoons vanilla extract
2 Tablespoons of water
1 teaspoon corn starch
1/8 teaspoon salt
Prepare a 10 x 7 or a 8 x 8 shallow baking pan by adding a little oil to the bottom and up the sides of the pan. Place some parchment paper inside the pan. Spoon 3/4 cup of ice cream into baking pan and spread it evenly. Cover with parchment paper and place in freezer until it firms up.
Quickly spread strawberry sauce on top of ice cream layer, cover with parchment paper and return to freezer to harden.
Remove from freezer, remove parchment paper and spread the rest of the ice cream over strawberry sauce. Cover with parchment and return to freezer. Remove the ice cream from the freezer and turn ice cream sheet out. Remove the now top parchment paper.
Using a bench cutter cut eight even bars and stick a ice cream stick in each one, cover with parchment paper and return to the freezer.
While the ice cream bars are getting hard add the butter to a nonstick pan over low heat and stir until almost melted.
Add sugar, salt and water to the pan and stir occasionally when the sugar was almost dissolved add vanilla extract; stir a bit more until sugar has dissolved. Pour into a heat proof measuring cup.
Add dried strawberries, powdered milk, flour and corn starch to a food processor and blend until it has a texture between small pebbles and sand.
Add the sugar mixture to the strawberry mixture and stir well.
Grab the ice cream bars from the freeze, remove parchment paper and dip and pat Ice cream coating on each bar. Wrap bars individually in parchment paper return to freezer to harden for a couple of hours. Enjoy.
Makes about 1 1/4 cup
10 oz frozen strawberries
1/4 cup fresh lemon juice
1/4 cup sugar
Add all ingredients to a small sauce pan over medium low heat. Stir mixture well and let it cook for 10-15 minutes. Put mixture in a blender and blend until smooth. Before removing it from the blender taste for sweetness level and a bit more sugar if you like.
Place strainer over a bowl and pour mixture over it, straining away the seeds. Pour into a squeeze bottle. This keeps for 5 days in the refrigerator.