Psst, you'll want all your ice cream sandwiches to be made with pop tarts from now on.
2 sheets of short crust pastry
1 cup frozen strawberries
½ cup sugar
1 tbsp lemon juice, freshly squeezed
2 tbsp corn starch slurry (see recipe)
½ of the strawberry jam
600ml thickened/whipping cream
¼ cup sweetened condensed milk
1 tsp vanilla extract
½ cup funfetti rainbow sprinkles.
200g dark chocolate
90ml thickened/whipping cream
Let’s begin by making the strawberry jam. Add the frozen strawberries, sugar and lemon juice to a medium sized saucepan. Use a wooden spoon to stir until the mixture begins to bubble. Allow to cool away on medium heat for about 10 minutes, stirring every now and then.
We’re going to thicken this jam using corn starch. The best way to do that is by using a corn starch slurry. To make the corn starch slurry, add 2 tbsp water and 2 tbsp of corn starch to a small mixing bowl. Mix until well combined.
Add the slurry to the jam while you’re mixing with a spoon. Continue mixing for 1 minute until mixture thickens. Take off the heat and allow to cool for 30 minutes.
Add the jam to a food processor and process until completely smooth. Set aside.
Next, we’re going to create some stencils.
Use a ruler and a food safe marker to cut out two pieces of carboard measuring 7cm x 4cm
Fold one piece in half and cut out a square hole in the centre. We want to end up with a piece of cardboard that looks like a frame.
Place the non-cut out piece of cardboard on one of the sheets of pastry and use it to measure out and cut 8 rectangle pieces. I used a bench scraper to help me do this but you can use a knife.
Use the end of a toothpick to pierce holes in 4 pieces of the pastry rectangles.
Place the frame cardboard stencil on top of the remaining 4 pastry rectangles and add 1 tbsp of jam in the centre. Use a spoon or small offset spatula to spread evenly.
Place the jam pastry pieces on a baking tray lined with baking paper and freeze for 20 minutes.
Take out of the freezer and brush some egg wash (1 egg whisked with 1 tbsp milk) on the outside of the jam pastry rectangles and place the pastry rectangles with the holes on top.
Use your fingers to gently press together. Use the end of a fork to cringle each side of the pastry.
Bake for 20 minutes on 180C. Allow to cool.
To make the ganache add the cream and chocolate to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth.
Dip the top of all the pop tarts in the ganache and allow excess to drip off. Place on a baking tray and sprinkle with sprinkles and allow to set.
To make the ice cream add the cream, vanilla extract and sweetened condensed milk to a large mixing bowl. Use an electric hand mixer to whip to soft peaks. Add the rest of the strawberry jam and whip to stiff peaks.
Line the bottom and sides of a 9x9 inch square cake tin with baking paper. Pour the cream mixture in it and freeze overnight.
Use one of the carboard rectangles to help you cut out ice cream.
Place each ice cream piece on top of 4 pop tarts and sandwich with remaining pop tarts. Serve immediately.