Strawberry shortcake ice cream sandwiches
- 5 large bananas, peeled, sliced and frozen
- 150g fresh strawberries, cut into 1cm pieces
- 2 tablespoons butter
- 1½ tablespoons extra-virgin olive oil
- ½ cup firmly packed brown sugarlight brown cane sugarX
- 1 tablespoon vanilla extract
- 1 egg
- 1½ cups self-raising flour
- ¼ cup cocoa powder
- 125g white chocolate melts, melted, cooled slightly
- ½ x 15g packet dried strawberry crispschipsX, crumbled
1 Line an 18cm square cake pan with baking paper, extending paper 3cm over the long sides.
2 Place the bananas in a food processor and process until smooth. Stir in strawberries. Spread mixture into prepared pan, smoothing top. Freeze for 3 hours, or until firm.
3 Meanwhile, beat butter, oil, sugar and vanilla in a small bowl with electric mixer until pale and creamy. Add egg, beating well. Fold flour and cocoa powder into egg mixture. Turn dough out onto a floured surface. Knead until just smooth. Cover with plastic wrap, refrigerate for 1 hour.
4 Preheat oven to 180°C. Line 2 baking trays with baking paper. Roll the dough between 2 sheets of baking paper until 4mm thick. Cut dough into 20 x 6cm rounds. Transfer to prepared tray. Dock cookies with a fork in decorative pattern.
5 Bake for 10 minutes, or until light golden and crisp. Stand for 5 minutes before transferring to a wire rack to cool. Remove ‘ice cream’ from pan. Working quickly, using cookie cutter, cut into 10 x 6cm rounds. Sandwich ice cream slices between 2 biscuits.
6 See tips for how to melt the white chocolate. Using a sandwich or piping bag, pipe white chocolate around the sandwich. Sprinkle with dried strawberries. Place sandwiches in the freezer until chocolate is set.
1 To melt the white chocolate, place chocolate in a heatproof bowl.
2 Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water).
3 Use a metal spoon to stir often for 5 minutes, or until smooth.
Nutrition Info (per serve)
Total fat 11.2g
–Saturated fat 5.4g
Dietary fibre 3g
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