Strawberry Shortcake Ice Cream

Ingredients:

• 1 package (280 g) of shortbread cookies
• 1 package (30 g) of freeze-dried strawberries
• 2 tablespoons light brown sugar
• 6 tablespoons unsalted butter, melted
• 1 can (400 g) of condensed milk with sugar
• 1 tsp vanilla extract or vanilla paste
• 2 cups chilled whipped cream
• 1 jar (500 g) strawberry jam

Preparation:

1. Line a 22x22cm metal baking pan with foil, leaving a 5cm overhang on all sides.
2. Place 60g of shortbread cookies (about 8) in a zip-lock bag and crush them with a rolling pin into coarse crumbs. Transfer to a medium bowl. Repeat with 0.5 cups of freeze-dried strawberries. Add to the bowl with the crushed cookies. Mix well and set aside.
3. Place the remaining 220g shortbread cookies (about 32), light brown sugar, and 1/4 teaspoon salt in a food processor. Process until fine crumbs form. Add the melted butter and pulse until the crumbs are moistened. Pour the mixture into the prepared pan and press evenly into the bottom.
4. Spread the jam evenly over the crust. Cover and freeze while you prepare the ice cream.
5. Grind the remaining 1 cup freeze-dried strawberries in a spice grinder until finely ground. Transfer to a large bowl. Add the sweetened condensed milk, vanilla extract, and 1/4 teaspoon salt and stir.
6. Using a mixer on medium-high speed, beat the cream until stiff peaks form, about 2 minutes. Add about a third of the whipped cream to the condensed milk mixture and fold with a spatula until fully incorporated. Then fold the cream into the whipped cream until smooth.
7. Spoon the cream over the jam and spread it evenly. Top with crushed strawberry cookies. Cover and freeze until completely set, at least 6 hours or overnight. Pull the foil tabs back, remove the ice cream from the pan, and cut into 16 squares.