A Scottish-inspired frozen toffee bar, this is a decadent favourite in my family. I love it with marinated balsamic strawberries, which help to cut the sweetness. You can cut this recipe in half and make it in a loaf pan if desired. Cut with a warm knife and refreeze what you don't eat--we like to break pieces off directly out of the freezer for a quick treat.
- 4 cups crumbled shortbread cookies
- 1/3cup butter, softened
- 1 pint vanilla ice cream, slightly softened
- 1 cup dulce de leche or fudge sauce
Combine shortbread cookies and butter in a food processor or by hand until mixture resembles crumble topping. Line an 8-by-8-inch baking tin with plastic wrap or foil, leaving some overhang to help remove the dessert from the dish later.
Place half of the cookie crumbs in pan and press down. Spread ice cream over the crumbs and spoon dulce de leche all over the ice cream. Top with remaining cookies, pressing down lightly to compress.
Freeze overnight. Cut into bars and serve with fruit if desired. Serves 8