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