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Strawberry Shortcake Ice Cream Cake https://www.metro.ca/userfiles/image/recipes/gateau-creme-glace-shortcake-fraises-11628.jpg PT45M PT15M PT1H00M
Strawberry and basil jam :In a pot, combine the fresh strawberries, sugar, lemon juice, and lemon zest.Heat on medium low for 10 to 15 minutes or until the strawberries soften. Remove from the heat and let cool completely.When the mixture is cool, add the fresh basil and pulse in a blender to reduce into a puree. If you want, you can also pass through a strainer for a smoother jam. Refrigerate.Ice cream cake :Preheat the oven to 385°F and line a baking sheet with parchment paper.Combine the honey graham cracker crumbs and butter in a bowl. Spread evenly on the baking sheet in a thin layer.Bake for 12 minutes or until slightly golden. Remove from the oven and let cool completely.Meanwhile, place the ice cream in a large bowl and let it warm up for a few minutes to soften.When softened, mix using a wooden spoon to create an even texture. You want to make sure there are no frozen chunks left. Gently fold in half of the strawberry and basil jam. You want to create a marble effect. Chill in the freezer.Break up the giant graham cracker and place half in the bottom of a 5-inch cake pan. Make sure the bottom is covered in graham cracker crumbs.Pour half of the ice cream into the cake pan, creating an even layer. Add a few dollops of the strawberry and basil jam.Repeat the previous two steps and let chill in the refrigerator for about 5 hours.Before serving, top with whipped cream and slices of fresh strawberry if you want.*You can use a bigger pan. However, you might not get two layers of graham cracker crumbs and ice cream.Source : Gabrielle Perron
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strawberry and basil jam : 3 cups (750 ml) fresh strawberries, sliced 1/3 cup (80 ml) sugar 3 tablespoons (45 ml) lemon juice zest of 1 lemon 3 tablespoons (45 ml) fresh basil, minced ice cream cake : 1 1/3 cups (330 ml) honey Graham cracker crumbs 1/3 cup (80 ml) butter, melted 4 cups (1 L) Lambert bourbon vanilla ice cream 1 1/2 cups (375 ml) strawberry and basil jam For topping whipped cream For garnish fresh strawberry slices
Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake

Rate this recipe
1 Vote
6
Desserts
0:45
Preparation
0:15
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • strawberry and basil jam :
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  • 3 cups
    (750 ml)
    fresh strawberries, sliced
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  • 1/3 cup
    (80 ml)
    sugar
  • 3 tablespoons
    (45 ml)
    lemon juice

  • zest of 1 lemon
  • 3 tablespoons
    (45 ml)
    fresh basil, minced

  • ice cream cake :
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    SAVE $3.05
    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    $4.44 ea.

    SELECTED SIZES SELECTED VARIETIES


    SAVE $3.05
    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    $4.44 ea.

    SELECTED SIZES SELECTED VARIETIES


    HALO TOP ICE CREAM

    HALO TOP ICE CREAM

    $6.49 ea.

    473 ml, SELECTED VARIETIES


    SAVE $3.05
    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    $4.44 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 1/3 cups
    (330 ml)
    honey Graham cracker crumbs
  • 1/3 cup
    (80 ml)
    butter, melted
  • 4 cups
    (1 L)
    Lambert bourbon vanilla ice cream
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    SAVE $3.05
    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    $4.44 ea.

    SELECTED SIZES SELECTED VARIETIES


    SAVE $3.05
    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    $4.44 ea.

    SELECTED SIZES SELECTED VARIETIES


    HALO TOP ICE CREAM

    HALO TOP ICE CREAM

    $6.49 ea.

    473 ml, SELECTED VARIETIES


    SAVE $3.05
    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    $4.44 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 1/2 cups
    (375 ml)
    strawberry and basil jam
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    JUMBO CHERRIES OR SWEETEST BATCH STRAWBERRIES

    JUMBO CHERRIES OR SWEETEST BATCH STRAWBERRIES

    $3.99 /lb

    PRODUCT OF CHILE, No. 1 GRADE, or 283 g PRODUCT OF U.S.A. OR MEXICO, No. 1 GRADE,


  • For topping
    whipped cream
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    SELECTION DESSERT WHIP WHIPPED TOPPING

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    1 L SELECTED VARIETIES


    SELECTION DESSERT WHIP WHIPPED TOPPING

    SELECTION DESSERT WHIP WHIPPED TOPPING

    $3.29 ea.

    1 L SELECTED VARIETIES


  • For garnish
    fresh strawberry slices
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    JUMBO CHERRIES OR SWEETEST BATCH STRAWBERRIES

    JUMBO CHERRIES OR SWEETEST BATCH STRAWBERRIES

    $3.99 ea.

    PRODUCT OF CHILE, No. 1 GRADE, or 283 g PRODUCT OF U.S.A. OR MEXICO, No. 1 GRADE,


    JUMBO CHERRIES OR SWEETEST BATCH STRAWBERRIES

    JUMBO CHERRIES OR SWEETEST BATCH STRAWBERRIES

    $3.99 /lb

    PRODUCT OF CHILE, No. 1 GRADE, or 283 g PRODUCT OF U.S.A. OR MEXICO, No. 1 GRADE,


Imprimer ma sélection

Preparation

Strawberry and basil jam :

In a pot, combine the fresh strawberries, sugar, lemon juice, and lemon zest.

Heat on medium low for 10 to 15 minutes or until the strawberries soften. Remove from the heat and let cool completely.

When the mixture is cool, add the fresh basil and pulse in a blender to reduce into a puree. If you want, you can also pass through a strainer for a smoother jam. Refrigerate.

Ice cream cake :

Preheat the oven to 385°F and line a baking sheet with parchment paper.

Combine the honey graham cracker crumbs and butter in a bowl. Spread evenly on the baking sheet in a thin layer.

Bake for 12 minutes or until slightly golden. Remove from the oven and let cool completely.

Meanwhile, place the ice cream in a large bowl and let it warm up for a few minutes to soften.

When softened, mix using a wooden spoon to create an even texture. You want to make sure there are no frozen chunks left. Gently fold in half of the strawberry and basil jam. You want to create a marble effect. Chill in the freezer.

Break up the giant graham cracker and place half in the bottom of a 5-inch cake pan. Make sure the bottom is covered in graham cracker crumbs.

Pour half of the ice cream into the cake pan, creating an even layer. Add a few dollops of the strawberry and basil jam.

Repeat the previous two steps and let chill in the refrigerator for about 5 hours.

Before serving, top with whipped cream and slices of fresh strawberry if you want.

*You can use a bigger pan. However, you might not get two layers of graham cracker crumbs and ice cream.

Source : Gabrielle Perron

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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