Strawberry Swirl Shortbread Cookie Ice Cream
For the strawberry jam swirl
For the shortbread cookie
For the ice cream
- Preheat oven to 325 degrees F.
- Place all the ingredients for the strawberry jam swirl in a medium saucepan over medium heat and let cook down for about 10 minutes, until strawberries are soft and the mixture has become almost jam-like. Place in the fridge to cool completely.
- Grease a loaf pan and line it with parchment paper. Add all ingredients for the crust into a food processor and pulse until completely combine. The dough should combine into a slight ball once combine. Put dough in the pan and use your fingers to press dough around evenly throughout the pan. Bake crust for 15-18 minutes, until golden brown. Remove then let crust cool. Once cooled, chop into small pieces for the ice cream.
- Lastly, whisk together all the ingredients for the ice cream. Pour ice cream mixture into ice cream maker then follow the directions for that specific ice cream maker. Once ice cream begins to thicken, about 10 minutes, pour the strawberry jam into the ice cream mixture to mix into the ice cream. Once completely combine, turn off ice cream maker and pour the ice cream into the loaf pan (it doesn’t need to be lined with parchment paper at this point) then add the chopped cookie pieces, leaving a little bit behind for topping later on, and mix until cookies are completely combine into the ice cream. Place in freezer to set for 2-3 hours before serving. Top with cookie pieces on top!