Ingredients:

  • 1 lb Fresh or Frozen Strawberries (sliced)
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Lemon Juice (freshly squeezed)
  • 1 small pinch Salt (for compote)
  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar (for crust)
  • 2 tablespoons Freeze-Dried Strawberries (powdered/crushed)
  • 1/2 cup (1 stick) Unsalted Butter (cold, cubed)
  • 1/2 teaspoon Salt (for crust)
  • 2 cups Heavy Cream (or Double Cream), chilled
  • 1 (14 oz) can Sweetened Condensed Milk, chilled
  • 1 teaspoon Vanilla Extract (good quality)
  • 1 cup Finished Strawberry Compote (cooled)
  • 4 oz White Chocolate (chopped)
  • 1 tablespoon Coconut Oil (or neutral vegetable oil)

Instructions:

  1. Make the Compote: Combine strawberries, sugar, lemon juice, and salt in a small saucepan. Bring to a simmer over medium heat. Cook for 10-15 minutes until berries soften and the liquid reduces to a syrupy consistency.
  2. Cool: Remove the compote from heat. Mash lightly with a fork for texture. Cool completely.
  3. Preheat & Prep: Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides (the sling).
  4. Make the Dough: Combine flour, sugar, salt, and crushed freeze-dried strawberries in a large bowl. Cut in the cold butter until the mixture resembles coarse sand.
  5. Divide and Press: Reserve about 1/2 cup of the crumb mixture for the topping. Press the remaining mixture evenly and firmly into the bottom of the prepared pan.
  6. Bake: Bake for 15 minutes, or until edges are lightly golden. Let the crust cool completely on a wire rack.
  7. Whip the Cream: Using a mixer, whip the cold heavy cream and vanilla extract on high speed until stiff peaks form.
  8. Fold in Condensed Milk: Gently fold in the cold sweetened condensed milk until just combined.
  9. Swirl in Compote: Gently fold in 1 cup of the cooled strawberry compote. Fold only until streaks of pink remain for a beautiful swirl effect.
  10. Layer: Pour the strawberry filling evenly over the cooled shortbread crust. Smooth the top with an offset spatula.
  11. Top: Sprinkle the reserved shortbread crumb mixture evenly over the ice cream layer. Gently press the crumbs down slightly.
  12. Deep Freeze: Cover the pan tightly with cling film, pressing the film directly onto the crumbs. Freeze for a minimum of 8 hours, ideally overnight, until rock solid.
  13. Temper: Remove the pan from the freezer and let it sit at room temperature for 10–15 minutes before cutting.
  14. Slice: Use the parchment sling to lift the entire slab out of the pan. Dip a large, sharp knife in hot water, wipe dry, and slice the slab into 8 or 10 uniform bars. Reheat the knife for clean edges on each cut.
  15. Finish (Optional): Melt the white chocolate and coconut oil together. Drizzle or dip the bars as desired.
  16. Final Freeze: Immediately transfer the bars to an airtight container and return to the freezer until ready to serve.