Strawberry Cookie Dream
Strawberry Cookie Dream
Ingredients
For the Bourbon Berry Compote
- 4 cups strawberries, hulled and halved
- 1/4 cup bourbon, optional, or water
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 lemon, zested and juiced
- 1/2 teaspoon vanilla extract
- 1 tablespoon date syrup, or honey
For the Ice Cream Base
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon brown sugar
- 1 can sweetened condensed milk, 14 ounce
- 1 pinch pink Himalayan salt
- 1 teaspoon vanilla extract
For Assembly
- 1/2 cup Biscoff cookie butter
- 10 Biscoff cookies
Instructions
- 1
Wash and hull the strawberries, then halve them. Place the halved strawberries into a medium saucepan.
⏱️ 5 min
- 2
Add the bourbon (or water), 1/2 cup brown sugar, 1/4 cup granulated sugar, lemon zest, lemon juice, and 1/2 teaspoon vanilla extract to the saucepan with the strawberries.
⏱️ 2 min
- 3
Place the saucepan over medium heat and bring to a gentle simmer. Cook, stirring occasionally, until the strawberries begin to soften and break down, about 8-10 minutes.
⏱️ 10 min
- 4
Stir in the date syrup or honey. Use a potato masher or an immersion blender to mash the softened berries to your desired consistency. Remove from heat and set aside to cool completely.
⏱️ 3 min
- 5
In a large mixing bowl, combine the heavy cream, powdered sugar, and 1 tablespoon brown sugar. Using a hand mixer, whip the mixture on high speed until stiff peaks form, about 3-5 minutes.
⏱️ 5 min
- 6
In a separate large bowl, combine the sweetened condensed milk, a pinch of pink Himalayan salt, and 1 teaspoon vanilla extract. Stir until well combined.
⏱️ 2 min
- 7
Gently fold the whipped cream mixture into the condensed milk mixture until no streaks remain and the mixture is light and airy.
⏱️ 3 min
- 8
Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 1 min
- 9
Pour about half of the ice cream base into the prepared loaf pan, spreading it evenly.
⏱️ 1 min
- 10
Melt the Biscoff cookie butter in the microwave for about 10-15 seconds until it's pourable. Drizzle half of the melted Biscoff cookie butter over the ice cream layer.
⏱️ 1 min
- 11
Spoon about half of the cooled bourbon berry compote over the Biscoff cookie butter layer. Crumble half of the Biscoff cookies by hand over the compote.
⏱️ 2 min
- 12
Using a fork or a knife, gently swirl the layers together to create a marbled effect.
⏱️ 1 min
- 13
Repeat the layering process with the remaining ice cream base, Biscoff cookie butter, strawberry compote, and crumbled Biscoff cookies.
⏱️ 3 min
- 14
Cover the loaf pan tightly with plastic wrap. Place in the freezer for at least 5 hours, or preferably overnight, until firm.
⏱️ 300 min
- 15
Once frozen, remove from the freezer, let sit for a few minutes to soften slightly, then scoop and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Cookie Dream
For the Bourbon Berry Compote
- 4 cups strawberries, hulled and halved
- 1/4 cup bourbon, optional, or water
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 lemon, zested and juiced
- 1/2 teaspoon vanilla extract
- 1 tablespoon date syrup, or honey
For the Ice Cream Base
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon brown sugar
- 1 can sweetened condensed milk, 14 ounce
- 1 pinch pink Himalayan salt
- 1 teaspoon vanilla extract
For Assembly
- 1/2 cup Biscoff cookie butter
- 10 Biscoff cookies
Instructions
- 1
Wash and hull the strawberries, then halve them. Place the halved strawberries into a medium saucepan.
⏱️ 5 min - 2
Add the bourbon (or water), 1/2 cup brown sugar, 1/4 cup granulated sugar, lemon zest, lemon juice, and 1/2 teaspoon vanilla extract to the saucepan with the strawberries.
⏱️ 2 min - 3
Place the saucepan over medium heat and bring to a gentle simmer. Cook, stirring occasionally, until the strawberries begin to soften and break down, about 8-10 minutes.
⏱️ 10 min - 4
Stir in the date syrup or honey. Use a potato masher or an immersion blender to mash the softened berries to your desired consistency. Remove from heat and set aside to cool completely.
⏱️ 3 min - 5
In a large mixing bowl, combine the heavy cream, powdered sugar, and 1 tablespoon brown sugar. Using a hand mixer, whip the mixture on high speed until stiff peaks form, about 3-5 minutes.
⏱️ 5 min - 6
In a separate large bowl, combine the sweetened condensed milk, a pinch of pink Himalayan salt, and 1 teaspoon vanilla extract. Stir until well combined.
⏱️ 2 min - 7
Gently fold the whipped cream mixture into the condensed milk mixture until no streaks remain and the mixture is light and airy.
⏱️ 3 min - 8
Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 1 min - 9
Pour about half of the ice cream base into the prepared loaf pan, spreading it evenly.
⏱️ 1 min - 10
Melt the Biscoff cookie butter in the microwave for about 10-15 seconds until it's pourable. Drizzle half of the melted Biscoff cookie butter over the ice cream layer.
⏱️ 1 min - 11
Spoon about half of the cooled bourbon berry compote over the Biscoff cookie butter layer. Crumble half of the Biscoff cookies by hand over the compote.
⏱️ 2 min - 12
Using a fork or a knife, gently swirl the layers together to create a marbled effect.
⏱️ 1 min - 13
Repeat the layering process with the remaining ice cream base, Biscoff cookie butter, strawberry compote, and crumbled Biscoff cookies.
⏱️ 3 min - 14
Cover the loaf pan tightly with plastic wrap. Place in the freezer for at least 5 hours, or preferably overnight, until firm.
⏱️ 300 min - 15
Once frozen, remove from the freezer, let sit for a few minutes to soften slightly, then scoop and serve.
⏱️ 1 min