These Strawberry Meringue Ice Cream Sandwiches are a little different to your average Ice Cream sandwiches. The easy semi freddo ice cream and a hit of chocolate along with lashings of strawberries will have you raving!
When strawberries are cheap and the weather is warm I like to make these Strawberry Meringue Ice Cream Sandwiches. They are perfect because I can make everything ahead and pull them out just in time to impress a whole crowd
Even if you don’t have an ice cream making you can make these beauties using the brilliant no churn Vanilla Ice cream recipe.
Make these cute meringues with Jelly!
The meringue will surprise you, it is quite versatile and tastes a bit like a cheats version of freeze dried strawberries. freeze dried fruits are so great to use in desserts but they are so expensive and hard to find I decided to make my own cheats version. I just beat up my meringue and add low sugar jelly cruistals in place of some of the sugar! It works a treat and when you get the hang of it you can make all kinds of flavours.
As for the ice cream ( semi freddo) make it, freeze it then go back and cut out the rounds and refreeze for serving. All ready to go in a flash.
Hints to make this recipe perfect
- The ice cream is made by beating eggs until light and fluffy and white in colour. Then a hot syrup is poured over the eggs while they are being beaten. This ” cooks” the eggs and sets them.
- You will need a stand mixer or a hand held mixer (and someone to help if it is hand held)
- To get the perfect round I use a cookie cutter, a plain round one.
- I make the semi freddo in a brownie tray lined with plastic wrap over hanging the sides. Choose a deep square tray approx. 15 x15 cm (8x 8in) and freeze. Then take it back out and cut rounds.
- Ice cream rounds can also be made in a lined muffin tin
- Once the rounds are cut serve them immediately or re-wrap and serve when ever you like.
- Make the merigue just like usual only add jelly crystals for colour and flavour
Strawberry Meringue Ice Cream Sandwiches
- 2 egg whites
- 2 26gm jelly crystals 52 gm approx. low sugar/ sugar free jelly or just under 2 ounces)
- 90 gm sugar caster (6 tablsp)
- 4 eggs large if very small use 6
- 200 gm cater sugar 1 cup
- 80 ml water 4 tablespoons
- 1/2 vanilla bean
- 600 ml cream beaten to soft peak
- 1/2 cup chocolate sauce your favourite or home made
- 250 gm berries in season
- You will need a lined baking tray ( for the meringue) and a deep baking tray ( approx 15x15 cm or 8x 8 in) and circle cutter or muffin tin for the ice cream. oven 100 C / 210 F
- Mix the jelly crystals and sugar in a bowl and set aside. I used low sugar strawberry crystals. The two packets together weighed 56 gm.
- Using a clean bowl, on a stand mixer, beat the egg whites till soft peak or till they are white and fluffy and soft. Gradually add the sugar mixture a bit at a time letting the sugar dissolve between each addition until the mixture is glossy and firm like pink shaving foam.
- Prepare a baking tray with parchment paper. Spoon into a piping bag and pipe into individual circles keeping even and flat. I draw a circle onto the paper so that I make a perfect circle.
- Bake at 110 degrees for about 1 hour. (check by touching, they should be firm) Turn off the oven and leave till cool.
- Beat the cream to soft peak put into a medium sized bowl and refrigerate till later
- Clean the bowl and add the eggs. Beat till the eggs are tripled in volume and are light and fluffy
- While beating the eggs, put the sugar split vanilla pod and the water into a small pot and melt. Let the mixture come to the boil without reducing. Remove the vanilla
- Gradually add the syrup in a slow stream to the eggs while beating. Once all the syrup is added keep beating till the eggs are cool. The mixture will be glossy and light. (Adding the hot syrup cooks the eggs. Keep beating while the boiling syrup is added).
- Next the eggs mixture needs to be added to the cream. Fold the cream 1/2 at a time gradually into the egg mixture.
- Pour onto the flat brownie tray (5-6cm/ 2 inches) deep, flattening with a spatular. Freeze overnight or till firm (you could also use a lined muffin tin or a loaf tin if you prefer)
- Tip the ice cream onto a bench on a piece of parchment and cut out rounds with a round cutter and refreeze as you go or release from the muffin tin (sit the base on a warm cloth and run a hot knife around the diameter before turning out. You can make the rounds ahead of time wrap and refreeze till you need them.
- Serve sandwiched with the meringue. Drizzle with chocolate sauce & strawberries
Here are some of the cakes I made this week