Frozen Strawberry Trifle Dessert
This Frozen Strawberry Trifle is more like a strawberry shortcake crossed with an ice cream cake, but even creamier and richer. It's a decadent, delicious dessert perfect for these hot summer days and can be served right out of the freezer or thawed.
Servings 20
Calories 161kcal
Ingredients
- 1 pound strawberries chopped
- ⅔ cup sugar divided
- 2 cups heavy cream
- ¼ teaspoon salt
- 1 cup half-and-half
- 1 cup whole buttermilk
- 12 crisp ladyfinger cookies
Instructions
- Cut the strawberries and place them in a medium saucepan with ⅓ cups of sugar and two tablespoons of water. Cook over medium heat until the mixture starts to thicken, stirring occasionally. It should be the consistency of jam. Let cool.
- Whip the cream with the remaining 1/3 cup sugar and salt using a stand or hand mixer until stiff peaks form. Slowly whisk in half-and-half and buttermilk, then add the crumbled lady fingers.
- Line two 9 x 5 x 3-inch loaf pans with plastic wrap. Divide the cream mixture evenly between the two pans. Spoon the jam mixture over the top; don’t stir. Cover with plastic wrap and freeze for 1 hour.
- Remove from the freezer, use a large spoon to break up the frozen cream on top, and fold the ingredients together. Smooth the top with an offset spatula and return to the freezer for at least an hour or more until it is completely frozen.
- Turn it upside down onto a serving platter and cut it into slices. You can also leave it at room temperature for about an hour and use an ice cream scoop to scoop out individual servings.
Notes
- Make sure you line the loaf pan with plastic wrap or parchment paper if you intend to slice it.
- You can substitute any type of hard cookie for the lady fingers.
