Sunday Dinner

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Watermelon, Goat Cheese and Candied Pecan Canapés

1/2-n-1/2 Browned Butter Creamed Corn
Refrigerator Pickle and Heirloom Tomato Salad on Arugula

1-2-3 Hidden Ice Cream Shortcakes
Peaches and Whipped Cream

Who likes shortcakes with macerated fruit and whipped cream? My hand is raised high. I have various shortcake recipes, but I wanted to feature this building block of a recipe.  With only three ingredients, it is super easy.  How are there only three ingredients? Well, the "hidden" ingredient is melted ice cream. Yep, you read that right. Think about it. Ice cream is cream, sugar and egg yolks; everything you need for a good cake. And the self-rising flour eliminates the need for added leavening or salt. The dough is baked in one pan, so no rolling or cutting. You can serve the slices warm or at room temperature. Top a slice it with any macerated fruit and whipped cream. This is a "hidden" gem of a recipe.  Happy Sunday!

1-2-3 Hidden Ice Cream Shortcakes
serves 12

1 pint vanilla ice cream (Häagen Dazs is my choice)
2 sticks (16 Tablespoons or 8-ounces) cold unsalted butter, cubed
3 cups self-rising flour

Thaw the ice cream at room temperature until soft, about 30 minutes. Meanwhile, preheat the oven to 450° F. Lightly spray the sides of a 1/4 sheet pan or 9x13-inch baking pan with baking spray.

Spoon the ice cream into a large bowl. In the bowl of a food processor pulse the flour and butter until the mixture resembles coarse meal; stir into the ice cream with a wooden spoon until incorporated.  Using your hands, gently knead the dough until starts to clump together. Drop clumps of the dough into the prepared pan.  Using an offset spatula sprayed with baking spray, spread the dough into an even layer. Bake until the top is golden brown, about 20-22 minutes. Let cool.  Cut into 12 squares.  Serve with your favorite shortcake toppings.  Enjoy!

Source: Adapted from Food and Wine, June 2014



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