Strawberry Mille Feuille Ice Cream Cake. Chapman’s Strawberry Ice Cream takes centre stage in this easy, make ahead, ice cream and pastry treat that’s perfect for summer.
Ingredients
1 pound package frozen puff pastry
2 litres Chapman’s Strawberry Ice Cream
1 cup strawberry jam (approximately)
1 cup whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
Strawberries for garnish (optional)
Instructions
To prepare the pastry
The puff pastry I use comes in a package of two square sheets. Roll out each of the puff pastry sheets into about 9 inch squares.
Place on a parchment lined cookie sheet. You may have to bake these one at a time depending on the size of your cookie sheet.
Dock the pastry by stabbing holes in it with a fork about every half inch over the entire surface of the pastry. Chill it in the freezer for 10 minutes to ensure that it is well chilled. Puff pastry MUST be baked very cold.
Place another sheet of parchment paper on top of the pastry and weight it down with another cookie sheet on top. This keeps the pastry from puffing too much and ensures that it is crispy when baked.
Bake in a preheated 425 degree oven for about 15 minutes. Decrease the heat to 375 degrees F, remove the top pan and top sheet of parchment paper and bake for about another 5-7 minutes or so until it is evenly medium golden brown throughout.
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