Thursday, March 24, 2011

Raspberry Cookie Crunch Ice Cream Bars

Ice cream? Yes please!
Fresh raspberry sauce-quick and easy with frozen fruit.
Layers of sugar cookies, ice cream and quick-homemade sauce make our family happy!

So, one day I was craving something sweet for dessert that night. I had frozen sugar cookies, a frozen bag of raspberries and Breyer's vanilla bean ice cream. I decided to add it in layers to a little loaf pan for our family of four. My sister Jessie also suggested making a bigger batch and using a springform pan.

Raspberry Cookie Crunch Ice Cream Bars
Equipment- mini loaf pan or springform pan, medium pan, parchment paper

Eight to 10 sugar cookies
Three tablespoons butter, melted
Breyer's vanilla ice cream
One bag of raspberries, frozen
2 teaspoons sugar
1 teaspoon lemon juice, fresh

1.Mix crumbled sugar cookies and melted butter. Set aside.

Fresh Raspberry sauce
Add frozen raspberries to saucepan with two teaspoons of sugar and one teaspoon lemon juice. Lemon acts as a different flavor note and adds depth.

Boil sauce until thickened, about 10 minutes. Let cool.

3. Softened Breyer's vanilla ice cream--all natural.

I used a little loaf pan (mini) to pack the layers of the dessert and lined it with parchment paper for easy removal. Leave some paper at the top and then you have and easy handle for removal.

Assemble ice cream cake
Bottom layer
1. Put crumbled cookie mixture on bottom and press down.

2. Take softened ice cream and put on top in three dollops and then spread together to make one layer. Be careful to keep layers separate.

3. Add more cookie crumbles

4. Add cooled raspberry sauce to top of cookie crumbles. I like to put about half an inch so that it looks really bright and beautiful.

5. Add dollops of softened ice cream to top of sauce. Use same method of three dollops on top and then smooth together for an even top layer. Top with cookie crumbles (sauce if you want! :)

You can finish with homemade whip cream if you like.

This is a really quick dessert once you get the ingredients together. We loved eating it for Sunday lunch. Usually lunch is quick because kids are tired from church and the cake made the lunch more special.

To serve:
Put frozen bottom of loaf pan in water halfway to loosen ice cream.

1 comment:

Ali said...