Hi Bold Bakers, while the sun is still shining here in Southern California, I’m gonna keep
on making ice cream.
Up next, one of my favorites.
I’m gonna make a brunch, which is also known in the states as a strawberry shortcake ice
cream bar, really delicious.
As always the recipe can be found on BiggerBolderBaking.com and check out my website because I’ve got
tons of frozen dessert recipes over there.
Ok, let’s get started.
So because it’s summer we’re gonna use what’s in season which is strawberries.
These are awesome I buy them at the farmers market in Santa Monica.
So you’re gonna add those to your food processor.
So you’re gonna add those into your food processor.
So we’re gonna add to those strawberries a sprinkle of sugar.
Now you want to do this because it keeps them nice and soft when they’re freezing so they
don’t freeze rock hard.
And then in your food processor all you want to do is blend this up until it’s kind of
chunky.
Now if you don’t have a food processor don’t worry, you can do this step by hand.
If you have a potato masher or something like that, just mash them up really small.
Now it’ll only take a few pulses to get what you want, and this is what we’re going
for, see how that is nice and chunky?
So you still have some texture in there but still some pureed strawberries.
This is perfect.
So I’m going to set this over to the side and we’re going to make the rest of our
ice cream.
So a lot of you already know this, this is old hat to you, we’re gonna make my two-ingredient
ice cream.
First up is heavy whipping cream, now you want something that has a high fat content,
somewhere around 30% - 38% because that will whip up really well so keep an eye out for
that.
And make sure it’s nice and cold.
Now for this ice cream we don’t need an ice cream machine but we do need a mixer.
You can do this by hand but you need a lot of elbow grease, I’m just gonna use my hand
mixer.
And all we’re gonna do is whip this up until soft peaks form.
So it’s only gonna take around 2-3 minutes mixing on high and this is soft peaks, this
is a great time to add in some vanilla extract and our cold condensed milk.
So a lot of you already know this is the secret to my two ingredient ice cream, if you can’t
buy condensed milk in your country do not worry, you can make it really easily at home
and I’ve got a recipe on my website.
Ok everything is in there now, super easy ice cream now all you want to do is just whip
it up on high until stiff peaks form.
So the reason you don’t need an ice cream machine for this is because we’re whipping
all of the ingredients together and getting that air in there.
So it’s just a really fast and easy way to make homemade ice cream.
So there you go, that’s it, nice and thick.
So the last thing we’re going to add is our pureed strawberry that we had set over
to the side.
All you want to do is give that a mix until it’s fully combined.
So I get asked a lot, ‘do you have to add vanilla to your recipes?’
And honestly you don’t if you don’t have it.
I like to however because it adds another level of flavor.
But if you don’t have it for your ice cream feel free to leave it out.
Perfect, all you’re doing is mixing in the strawberry, now we have to add it to our popsicle
mold.
I have one right here it’s my favorite, I’m going to put a link on my website of
where you can buy it on amazon.
If you don’t have a mold or don’t want to buy one that’s grand, you can buy little
Dixie cups and put a stick in there and that will work really well too.
So as you can see I transferred my ice cream mix into a pitcher that way it’ll be much
easier and less messy to get it into our molds.
So go ahead and fill up your wells.
This is a thick ice cream so I’m gonna get a little bit of help from a spoon.
Fill them almost to the top but not all the way to the top and I’ll tell you why.
Once it freezes, it expands, so you want to give it a little bit of room.
Ok lovely we’re all full up, so now what we’re gonna do is just pop on our lid.
And here’s a sneaky little tip, just give it a tap on the counter, this will just settle
your popsicles and any air bubbles that are in there it’ll get rid of them so you’ll
have a lovely looking popsicle in the end.
Now all that’s left to do is just pop in our sticks.
Now you want to be careful, don’t push them down until the very bottom or they’ll peak
out your popsicle, push them down until they’re around 3/4’s of the way down there.
So now these are ready to go into the freezer.
I would say a minimum of 6 hours but preferably you’d leave them in there overnight so they
can get really nice and firm.
So while our popsicles are in the freezer let’s make our cookie crumb and get that
ready.
So here’s the deal, all you need to use are vanilla or any kind of a plain cookie.
Even shortbread will work really well because that’ll give you that short cakey kind of
flavor.
So I’m gonna add these into my food processor.
So then pop on the lid and blitz them up until they’re nice and fine.
Now what you want to do here is just blend up your cookie you don’t want them to be
too fine, it only takes a few seconds.
And there you go.
Now I have a bowl here and I’m going to add half of my cookies to this bowl, as you
can see there are some chunky bits, there are kind of different size of lumpy bits,
That’s exactly what you want because there’s different texture to this coating.
Now, I’m gonna leave half of the crumbs in this bowl because this is what we’re
gonna do next, use dehydrated strawberries.
Now, dehydrated strawberries are absolutely lovely and they’re actually really easy
to come by if you’re thinking, where am I gonna get them?
I’m gonna put a link up on my website of where you can buy them, I buy these at Trader
Joe’s, you can get them at Whole Foods, Bristol Farms, lots and lots of places so
keep an eye out for them they’re really great.
So add these to the rest of your cookies then on with the lid.
Same deal here you want to blend it up until it’s almost fine, but not too fine.
Ok this is looking good, it’s color is absolutely gorgeous.
And now all I’m going to do is just add that straight into the bowl.
Ok what we’re gonna do here is simply just add in some melted butter and just stir it
together.
This will help it clump, and kind of give you that better kind of a coating.
Perfect, not too lumpy plenty of fine bits.
I’m gonna leave my crumble here because I actually made popsicles yesterday to get
them ready in time for this video so we can dip them right now, coat them and eat them.
So I’ve got two trays here to assemble our ice cream bars, they’re both lined with
parchment.
In one I have the strawberry mix we just made for coating, and here I have my popsicles.
If you have any trouble pulling these out, my trick is to run them under hot water, give
them a bit of pull and they’ll come right out.
I think that works really well, or you could leave them at room temperature for like ten
minutes.
The one thing you want to make sure is that they are a little bit soft because we need
that softness so the coating will stick to it, so it’s ok if they get a little soft
that’ll work in our favor.
So go straight in with your popsicles on the tray, and then with your hands because it’s
so much easier, your clean hands, toss your crumb all over your popsicle.
Give them a bit of a putdown so it sticks to it.
Ok lovely, so now all you have to do is pop them back into the freezer for around 15-20
minutes to let them freeze up nice and firm and then we’re ready to eat them.
As you can see I snuck one from the freezer because I couldn’t wait to eat it.
I can’t believe how much it looks like the store-bought one.
Oh, amazing crumb on the outside.
I’m a little bit gobsmacked right now, over how amazing this tastes.
You know it might take a few steps to get there but it’s well worth it, just check
that out.
Your friends, family will be so impressed this summertime with this dessert.
No machine ice cream, a better than store-bought strawberry shortcake ice cream bar made at
home and trust me, it’s absolutely delicious.
Here’s what you need to do, head over to my website and check out all my other frozen
desserts, get into the kitchen and get baking this summertime.
I’ll see you back here soon for more Bigger Bolder Baking.