Vanilla-Biscuit Ice Cream with Strawberry Sauce: A delightful vanilla-biscuit ice cream recipe swirled with homemade strawberry sauce.
Author: Nectaria
Servings: 8-10 people
INGREDIENTS
For the strawberry sauce
450 gr./ 15.87 oz. fresh strawberries, diced
3 tablespoons strawberry jam
3 tablespoons sugar
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
1 tablespoons white rum
For the vanilla biscuit ice cream
500 gr./ 17.63 oz. heavy cream, cold
500 gr./ 17.63 oz. vegetable whipping cream, cold
1 14oz. (400ml) can sweetened condensed milk, cold
½ teaspoon salt
2 teaspoons vanilla extract
5 tablespoons white rum
150 gr./ 5.29 oz. biscuits of your choice, crumbled
INSTRUCTIONS
The day or night before, place vegetable whipping cream and sweetened condensed milk in refrigerator.
To make the strawberry sauce
In a medium saucepan, combine diced strawberries, strawberry jam, sugar and 1 tablespoon lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.
Reduce heat and simmer 10-12 min or until sauce is thickened, stirring occasionally. Remove from heat add vanilla extract and rum and mix well. Let it cool to room temperature. Keep in mind sauce will thicken up slightly as it cools.
To make the vanilla-biscuit ice cream
Beat vegetarian whipping cream and heavy cream, in a bowl using an electric mixer until stiff peaks form. Add sweetened condensed milk, salt, vanilla extract, rum and beat until the mixture becomes thick and well combined. Add crumbled biscuits and mix again.
Place 1/3 of ice cream to a bowl with lid. Spoon 1/3 of strawberry sauce with a teaspoon over the ice cream leaving areas of ice cream uncovered. Repeat the layering with another third of the ice cream and another third of strawberry sauce. Repeat again and end with a final layer of sauce. Decorate with few pieces of biscuits.
Cover with the lid and freeze for at least 8 hours or overnight.