Shortbread toffee crumble ice cream bars
By: Sue Lawrence
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Shortbread toffee crumble ice cream bars
- Prep time:
- 20 mins, plus 4 hrs 45 min freezing
- Cook time:
- 5 mins
- Serves:
- Makes 8 large bars
From A Cook's Tour of Scotland
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Tips and suggestions
- Cooks Tips...
- Oh my, this recipe is so good I can hardly bear to share it with you. But share I must, for I have been known to banish everyone else from the kitchen - unusually - to do the washing-up by myself, with the express intent to eat another slab of this divine pudding all on my own. It is not grown-up and it is not pretty. But as I said: my, is it good!
Ingredients
- 450g plain and/or choc-chip shortbread, crushed
- 125g Butter, melted
- 1.2-1.3 litres best vanilla ice cream, slightly softened
- 450g jar dulce de leche, or about 300ml thick toffee sauce
Method
1. Line a 28 x 18cm baking tin with two layers of foil or baking parchment, leaving some overhanging on each side.2. Mix the crushed shortbread and melted butter, then tip just over half into the tin, smoothing it out. Pop in the freezer for about 15 minutes, or until firm.
3. Spread the ice cream over the base, smoothing the top. Freeze again for about 30 minutes, until set.
4. Warm the dulce de leche or toffee sauce until just pourable (but not hot) and slowly drizzle over the ice cream. Break up the remaining shortbread mixture with your fingers and sprinkle over the sauce, like a crumble topping. Freeze again until firm (at least 4 hours) then remove from the tin, using the foil to help you lift it. Cut into bars to serve.
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