Think about the most difficult choice you’ve ever had to make between two things. Was it between two different career paths? Two different places to live? Two different shows to binge-watch on Netflix?
This choice tops them all: choosing between ice cream and strawberry shortcake. Am I right? Well we’ll take that worry off your plate right now…and put this on your plate instead.
That’s right, strawberry shortcake AND ice cream in the same heaven-sent dessert. The recipe below makes an 8×8 pan, but you’re probably going to want to double it immediately.
Here’s what you’ll need:
-½ cup flour
-½ cup milk powder
-¼ cup confectioners’ sugar
-2 teaspoon cornstarch
-½ cup freeze dried strawberries
-pinch salt
-4 tablespoon butter (melted)
-2 pints vanilla ice cream
-½ pint strawberry sorbet
Here’s what to do:
Spray an 8×8 baking dish with cooking spray then line it with parchment paper. In a blender or food processor, combine the flour, milk powder, confectioners’ sugar, cornstarch, strawberries and salt.
Pulse to mix the ingredients and break up the Strawberries into smaller pieces. Add the melted Butter and process until small crumbs form. Sprinkle a third of the mixture in to the bottom of the pan.
When the ice cream has softened enough that a spoon goes into it easily, spread half of it onto the bottom of the pan in an even layer, over the crumbs. Freeze for 30 minutes and take the strawberry sorbet out of the freezer fifteen minutes before pulling the pan back out.
Spread the sorbet over the top of the vanilla layer. Freeze again for 30 minutes and finally top with last layer of vanilla ice cream. Sprinkle another third of the crumb mixture over the top and place in the freezer for 4 hours or overnight.
Take the pan out and turn upside down over a cutting board. Cut into desired shaped and roll in remaining strawberry crumble. Refreeze until you’re ready to enjoy them. Sticks optional!
