New Recipe: Macerated strawberry toasted ice-cream sandwich recipe

The easiest pudding in the world. Make it for friends – putting it together at the end of the meal (though make the strawberry sauce beforehand). You just have to assemble them fast. You can use this as a blueprint: try peach melba, made with raspberries and peaches, or cherry and chocolate with pistachio ice cream.

Prep time: 10 minutes, plus 15 minutes macerating | Cooking time: 2 minutes




  • 400g halved or sliced strawberries (it depends on their size – large ones look better sliced)
  • 8 slices of brioche
  • 460g vanilla ice cream
  • Icing sugar, for dusting

For the strawberry purée

  • 265g hulled and chopped strawberries
  • 3 tbsp caster sugar


  1. First, make the strawberry purée. Put the chopped strawberries into a food processor with 50ml warm water and the caster sugar. Whizz to a purée.
  2. Add the sliced or halved strawberries and leave for 15 minutes.
  3. Toast the brioche on both sides. Scoop ice cream on to 4 slices. Spoon on some of the strawberries in purée. Put a brioche ‘lid’ on top, then repeat the ice cream, strawberries and purée. Sift a little icing sugar on top and serve immediately.

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