Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Strawberry Shortcake Bar Ice Cream Cake
Getting reviews...
- Level: Easy
- Total: 8 hr
- Active: 55 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 331
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 3 g
- Cholesterol
- 63 mg
- Sodium
- 100 mg
This loaf pan ice cream cake is inspired by the ice cream truck classic, strawberry shortcake bars. First, fresh summer strawberries are quickly turned into a simple and refreshing sorbet, which is layered between vanilla ice cream in the loaf pan. After freezing until firm, the cake is coated with a layer of whipped cream, then finished with a mixture of crumbled pound cake and freeze-dried strawberries for a fruity and colorful coating.
- Level: Easy
- Total: 8 hr
- Active: 55 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 331
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 3 g
- Cholesterol
- 63 mg
- Sodium
- 100 mg
Ingredients
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Directions
Special equipment:
an ice cream maker- Make the strawberry sorbet: Combine the fresh strawberries, superfine sugar, 1/2 cup water and the lemon juice in a blender. Blend on high speed until completely smooth. Transfer to an ice cream maker and churn according to the manufacturer’s instructions until the consistency of soft serve. Transfer to a metal container and freeze until firm, at least 2 hours.
- Meanwhile, preheat the oven to 350 degrees F. Spread the pound cake crumbs on a baking sheet and bake, tossing occasionally, until golden, 10 to 12 minutes. Let cool completely, then transfer to a bowl and add the freeze-dried strawberries; toss.
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang. Allow half of the vanilla ice cream to soften at room temperature, then spread in an even layer in the bottom of the loaf pan. Transfer to the freezer to firm up slightly, 20 to 30 minutes. Scoop the strawberry sorbet on top, then spread in an even layer. Return to the freezer to firm up slightly, 20 to 30 minutes. Let the remaining vanilla ice cream soften slightly, then spread on top of the sorbet in an even layer. Fold the plastic wrap over the pan. Freeze until solid, at least 4 hours.
- Place a serving dish in the freezer. Combine the heavy cream, confectioners’ sugar and vanilla in a medium bowl and beat with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Unmold the ice cream cake and turn it out onto the chilled dish, discarding the plastic wrap. Working quickly, spread the whipped cream all over the top and sides of the cake. Sprinkle the pound cake–strawberry crumbs on top. Freeze until the whipped cream is firm, about 1 hour.
