Easy Ice Cream Shortcake Recipe | The Nibble Webzine Of Food Adventures

TIP OF THE DAY: Easy Ice Cream & Berries Shortcake

August 7, 2016 at 8:57 am · Filed under Books, Desserts, Ice Cream-Sorbet-Yogurt, Recipes, Tip Of The Day

Ice Cream Shortcake is an easy dessert, simply combining berry ice cream, fresh berries on refrigerator biscuits. It’s easier to put together than an ice cream cake, and even easier than conventional shortcake since you don’t have to whip the cream.

We adapted this recipe from the Chefs Collaborative Cookbook.

If you prefer, you can use only one biscuit half per person; or spread the usually plain top biscuit half with jam.

Use whichever berries you prefer, or a mixture of blackberries, blueberries, raspberries and/or strawberries.

Because today is National Raspberries & Cream Day, we’re making our shortcake with raspberries.

RECIPE: EASY BERRY SHORTCAKE RECIPE

Ingredients

Refrigerator buttermilk biscuits

Ice cream of choice (suggested: strawberry, other berry or vanilla)

Fresh berries

Optional: berry jam or preserves

Optional garnish: mint sprig, rosemary sprig, or other decorative herb you have on hand

Preparation

1. BAKE the biscuits and let cool.

2. SPLIT the biscuits and spread the bottom half with the optional jam. If using the top biscuit half, spread with jam as desired.

3. TOP with a scoop of ice cream and sprinkle with berries. Place the top biscuit half on the plate (jam side up if using, otherwise top side up) and serve.

CHEFS COLLABORATIVE COOKBOOK

How easy is this? Refrigerator biscuits + ice cream + berries = an impressive dessert. Photos courtesy The Chef’s Collaborative.

More than 20 years ago, some of the most revered chefs in the world—including John Ash, Rick Bayless, Susan Feniger, Nobu Matsuhita, Nora Pouillon, Michael Romano and Alice Waters—looked at the way Americans were eating and decided that they had to help change it.

They had watched while processed foods replaced fresh food in our supermarkets.

They saw family farms disappear and huge agribusiness corporations take over.

They worried about obesity in children and adults, and the associated illnesses.

And they realized that Americans were losing the joy of cooking and eating fresh food.

In 1993, these visionary chefs founded Chefs Collaborative and vowed to use their influence to educate us, the public, about a better way to nourish ourselves that is also better for the planet.

Their stated goal: Support small farms, healthy food and sustainable agriculture for everyone. They’ve been a significant force in the food revolution that’s improved the way Americans eat.

Chefs Collaborative members contributed more than 115 recipes to creating a cookbook: recipes that can be made by the home cook.

Each section (fruits, meats, vegetables, etc.) also provides information about the principles of sustainability around the ingredient, with information provided farmers, artisan producers, breeders, environmentalists, and activists.

Get your copy of The Chefs Collaborative Cookbook: Local, Sustainable, Delicious Recipes from America’s Great Chefs.

It’s also a great gift for anyone interested in these issues.

Please follow and like us: