Strawberry Cheesecake Ice Cream Bars
Strawberry Cheesecake Ice Cream Bars is a side dish that serves 8. For 90 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 22g of fat, and a total of 469 calories. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. 600 people found this recipe to be flavorful and satisfying. It is brought to you by Beantown Baker. A mixture of lemon juice, baking soda, cornstarch, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a not so super spoonacular score of 34%. Users who liked this recipe also liked Strawberry Cheesecake Ice Cream, Strawberry Cheesecake Ice Cream, and Strawberry Cheesecake Ice Cream.
Servings: 8
Ingredients:
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons cornstarch
1 large egg
1 cup all-purpose flour
1 1/2 pints cheesecake ice cream
1 tablespoon fresh lemon juice
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 cups strawberries
1/4 cup sugar
1 stick unsalted butter, softened
1/2 teaspoon pure vanilla extract
Equipment:
potato masher
frying pan
baking pan
bowl
aluminum foil
oven
hand mixer
offset spatula
whisk
plastic wrap
knife
cutting board
Cooking instruction summary:
For the Strawberry CompoteCook strawberries and sugar in a 12-inch heavy skillet over medium-high heat, thoroughly crushing strawberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.Stir together lemon juice and cornstarch, then stir into strawberry mixture. Boil, stirring, 1 minute (mixture will thicken).Transfer strawberry compote to a bowl and chill until cold, about 1 hour.For the Sandwich Layers (while Compote Chills)Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.Assemble SandwichesDrop spoonfuls of the compote on the bottom cookie, then top with all of the ice cream, then add the rest of the compote on top of the ice cream. Use a knife to swirl the compote and ice cream together. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
Step by step:
1. For the Strawberry Compote
2. Cook strawberries and sugar in a 12-inch heavy skillet over medium-high heat, thoroughly crushing strawberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.Stir together lemon juice and cornstarch, then stir into strawberry mixture. Boil, stirring, 1 minute (mixture will thicken).
3. Transfer strawberry compote to a bowl and chill until cold, about 1 hour.For the Sandwich Layers (while Compote Chills)Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
4. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.Divide batter between baking pans and spread into thin, even layers with offset spatula.
5. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.Assemble Sandwiches
6. Drop spoonfuls of the compote on the bottom cookie, then top with all of the ice cream, then add the rest of the compote on top of the ice cream. Use a knife to swirl the compote and ice cream together. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
7. Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
Nutrition Information:
covered percent of daily need
