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:

Quickview
468k Calories
5g Protein
22g Total Fat
62g Carbs
2% Health Score
Limit These
Calories
468k
23%

Fat
22g
34%

  Saturated Fat
13g
84%

Carbohydrates
62g
21%

  Sugar
46g
52%

Cholesterol
92mg
31%

Sodium
195mg
8%

Get Enough Of These
Protein
5g
12%

Vitamin C
22mg
27%

Vitamin B2
0.33mg
20%

Calcium
156mg
16%

Vitamin A
764IU
15%

Phosphorus
152mg
15%

Manganese
0.27mg
14%

Selenium
9µg
13%

Vitamin B1
0.17mg
11%

Folate
45µg
11%

Potassium
315mg
9%

Vitamin B5
0.77mg
8%

Fiber
1g
7%

Vitamin B12
0.43µg
7%

Iron
1mg
7%

Vitamin B3
1mg
6%

Magnesium
23mg
6%

Zinc
0.88mg
6%

Vitamin E
0.78mg
5%

Vitamin B6
0.09mg
4%

Copper
0.08mg
4%

Vitamin D
0.51µg
3%

Vitamin K
2µg
2%

covered percent of daily need
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Food Trivia

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Food Joke

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