One of the best memories I have from elementary school was scrounging up a dollar to contribute to my “I want ice-cream” fund. On the days when that did happen, there was no better joy I remember than almost falling into the cafeteria’s ice-cream freezer in my search for cookies and cream bars.
Which is my theme for this week. Childhood favorites. I have three posts lined up that focus on my favorite foods from when I was younger: ice cream, peanut butter and jelly sandwiches and mac and cheese. Only now I am updating them.
This will be my first post on the subject, a roasted strawberries and cream bar.
This is a very easy recipe that doesn’t actually use ice cream. It uses whipped cream. I found that this gave the bar a good density while also making the sandwich pretty light. With all of the air blended into the cream, it instantly melts in your mouth once you bite into it.
Let’s just say these won’t last that long.
- 12 graham cracker squares
- 2 cups hulled, quartered strawberries
- Juice of one medium lemon
- 5 tablespoons sugar (divided into 2 parts of 3 tablespoons and 2 tablespoons)
- 1/2 tablespoon olive oil
- 1/2 cup whipping cream
- Zest of one medium lemon
Mix the strawberries, juice, 3 tablespoons of sugar, and ½ tablespoon of olive oil in a bowl.
Line a baking sheet with a greased sheet of aluminum foil. Fold the edges up to create walls – this will lock all of the juices inside and prevent heavy burning on the baking sheet. Pour the strawberry mixture on the foil, making sure to leave behind any juice that accumulated at the bottom of the bowl.
Roast the berries at 400 °F for 30 minutes, stirring them once after 15 minutes. This will coat them in any juices they release. Take them out and cool completely.
Once cooled, take the strawberries and roughly chop them in a food processor. This can also be done by hand. Set aside.
Whip the half cup of whipping cream and 2 tablespoons of sugar. Continue until you achieve stiff peaks. (The whipped cream on the whisk attachment should stay upright when turned upside down.)
Gently fold in the strawberry mixture and lemon zest.
Taking a graham cracker, dollop a good amount of whipped cream in the center. The amount is up to you, but keep in mind that my yield will make about 6 square-shaped sandwiches. Place another graham cracker on top.
Freeze for 3 – 4 hours.
If you want a really clean edge, like shown in the photo, before freezing use a spatula to completely fill any gaps between the crackers. There should not be any space left. Then when the sandwiches are completely frozen, a sharp knife can cut away the edges for a pretty layered effect.
Also, don’t forget the chocolate drizzle.
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