This delightful strawberry shortcake ice cream recipe is quick and easy to prepare, making it an ideal dessert for entertaining.
- 400g strawberries, hulled
- 1 litre vanilla dairy ice cream
- 200g pack all butter shortbread fingers, broken into small pieces
- 4 tbsp caramel dipping sauce
- Thinly slice 4 of the strawberries and roughly chop the remainder. Line a 1.5-litre loaf tin with a double layer of clingfilm allowing for some overhang. Arrange the sliced strawberries in the base of the tin.
- Using a large knife, roughly chop the ice cream then mix with the chopped strawberries, and the shortbread pieces. Spoon half of the mixture into the prepared tin, patting down firmly, so there are no air bubbles.
- Dot the caramel sauce on top of the ice cream then cover with the remainder of the mixture, firmly smoothing over the surface. Fold over the overhanging clingfilm and place in the freezer for several hours or overnight until very firm.
- To serve, gently lift out the ice cream and remove the clingfilm. Leave to soften for 10–15 minutes then slice thickly with a large knife.
Recipe notes by Elizabeth Gibbs
This dessert is easy to make and looks impressive. To make it extra easy to turn out the ice cream, place a long strip of parchment paper in the tin before lining with clingfilm.
If freezing overnight, transfer the ice cream from the freezer to the fridge a couple of hours before serving. This should help prevent a situation where the ice cream becomes very soft, and perhaps, runny while waiting for the strawberries and shortbread to defrost.
The alternative is to prepare the ice cream and place in the freezer about 2 to 4 hours before it is required, i.e. long enough for the ice cream to set but not so long that the strawberry and the biscuits become frozen.