Dessert

Pile-it-high strawberry ice cream pie

Name: Pile-it-high strawberry ice cream pie
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8
Ingredients: 300g shortbread or digestive biscuits; 150g unsalted butter, melted, cooled; 250g cream cheese, softened; 395g can sweetened condensed milk; 1 cup (250g) mascarpone; 2 tsp finely grated lemon zest; 2 tsp vanilla extract; 300ml thickened cream; 1 tbs pure icing sugar, sifted; 100g pure icing sugar, sifted; 500g strawberries, hulled (halved if large)

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by Valli Little

delicious. team

Apr 01, 2017

Ice cream and pie are two of my favourite things and this dessert quickly became a family favourite! You can change the topping to use whatever fruit is in season – for me, the combination of roasted and fresh strawberries works every time, says Valli. This recipe is an extract from Valli Little's new book, My Kind of Food (Harper Collins, $39.99), available nationwide.

300g shortbread or digestive biscuits
150g unsalted butter, melted, cooled
250g cream cheese, softened
395g can sweetened condensed milk
1 cup (250g) mascarpone
2 tsp finely grated lemon zest
2 tsp vanilla extract
300ml thickened cream
1 tbs pure icing sugar, sifted

Strawberry sauce

100g pure icing sugar, sifted
500g strawberries, hulled (halved if large)

Method

1.

Preheat the oven to 160°C. Grease a 3cm-deep, 23cm-wide round loose‑bottomed tart pan.
2.

Place the biscuits in a food processor and whiz until they resemble fine crumbs. Add the butter and whiz to combine. Press evenly over the base and sides of prepared pan. Freeze for 10 minutes to firm up, then bake for 10 minutes or until pale golden. Set aside to cool completely.
3.

Whiz the cream cheese in a food processor until smooth. With the motor running, gradually add the condensed milk until well combined. Add the mascarpone, lemon zest and 1 tsp vanilla, and pulse until smooth. Pour over the biscuit base and freeze for 4 hours or overnight until firm.
4.

Place the cream, icing sugar and remaining 1 tsp vanilla in a stand mixer fitted with the whisk attachment and whisk to soft peaks. Spread over the cream cheese filling and return to the freezer for 1 hour or until firm.
5.

Meanwhile, for the strawberry sauce, preheat oven to 180°C. Place the icing sugar and half the strawberries in a bowl and toss to combine. Spread onto a baking tray lined with baking paper and sprinkle with 1/4 cup (60ml) cold water. Bake for 15 minutes or until the berries begin to collapse and release their juice. Toss with the remaining strawberries in a bowl, then chill for 30 minutes to cool.
6.

Serve the ice cream pie with the strawberries and sauce spooned over.