Strawberry Cheesecake Ice Cream Bars

One of the things I knew I wanted to make with our freshly picked strawberries was these ice cream bars. I made them last year with a blueberry compote and lemon ice cream. They were a big hit and I even mentioned at that time that I wanted to try them again with a strawberry compote and cheesecake ice cream.


Now last year I was able to use dairy free ice cream and add lemon to it so I could eat these bars. This year though, I had a really hard time even finding cheesecake flavored ice cream. After searching a couple grocery stores, all I could find was brownie cheesecake ice cream and strawberry cheesecake ice cream. Both sounded amazing, but I really just wanted plain cheesecake flavored ice cream. I had seen it pop up in various food blogs so I knew it was possible.


Then someone suggested ColdStone. Luckily there is one near us so I stopped by to grab a quart of the stuff. Unfortunately, I couldn’t eat any of it. I’m pretty sure my stomach would hate me for at least a month even if I ate just one bite…


The bars from last year had a LOT of ice cream in them. They were actually pretty hard to eat because they were just too big to bite in to. So I knew I wanted to cut back the amount of ice cream. I ended up using about 1 1/2 pints of ice cream this time around and I think that’s a better ratio.


Hubby had a bowl of ice cream by itself while I was assembling these bars and he said the ice cream by itself was “weird”. I gave him a dollop of the compote on top of his ice cream and he just said “Oh yea, that’ll be awesome”. Hubby was able to confirm what what we assumed about these guys. They are decadent and delicious.

Two Years Ago: Blueberry Muffins

Check out my SECOND week of Strawberry Recipes HERE

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Strawberry Cheesecake Ice Cream Bars

Yield: 8 bars

Ingredients:

For Strawberry Compote
2 cups strawberries
1/4 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch

For Sandwich Layers
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract

1 1/2 pints cheesecake ice cream

Directions:

For the Strawberry Compote
Cook strawberries and sugar in a 12-inch heavy skillet over medium-high heat, thoroughly crushing strawberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.

Stir together lemon juice and cornstarch, then stir into strawberry mixture. Boil, stirring, 1 minute (mixture will thicken).

Transfer strawberry compote to a bowl and chill until cold, about 1 hour.

For the Sandwich Layers (while Compote Chills)
Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.

Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.

Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

Assemble Sandwiches
Drop spoonfuls of the compote on the bottom cookie, then top with all of the ice cream, then add the rest of the compote on top of the ice cream. Use a knife to swirl the compote and ice cream together. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.

Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.

Recipe adapted from Me!, originally from Gourmet

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26 Responses to “Vanilla Peach Bourbon Jam”

  1. #
    1
    thecookingnurse — August 7, 2009 at 1:17 pm

    What a neat exchange! Your jam flavor sound delish!

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    2
    stephchows — August 7, 2009 at 1:43 pm

    oh YUMMMM!!! I love the color!! Peach with vanilla… I think I need to go peach picking this weekend 🙂 As for your Q I’ll answer it here and on my blog. The reason there is no pectin is because raspberries naturally have a very high level of it in them, when I make my raspberry jam (posted yesterday) I only use raspberries and sugar, that’s it! And it gels up without any problem 🙂 As for processing, I say jar it up and boil the jars for 10 minutes and then let them cool overnight like normal. Can’t wait to hear how it tastes!

  3. #
    3
    Jen — August 7, 2009 at 2:16 pm

    That makes sense about the raspberries having pectin in them. Thanks for the help for a jam newbie!

  4. #
    4
    Danielle Hawes — August 7, 2009 at 4:57 pm

    Ohhh I want to make this!!

  5. #
    5
    nutmegnanny — August 7, 2009 at 9:29 pm

    What a yummy jam! I bet it taste amazing:)

  6. #
    6
    Kevin — August 8, 2009 at 12:48 am

    I really like the sound of a peach jam with vanilla bean and bourbon!

  7. #
    7
    Jessica Segarra — August 10, 2009 at 2:56 am

    One day soon I really really want to make my own Jam! Yours looks fabulous!

  8. #
    8
    Kerstin — August 11, 2009 at 4:18 am

    Wow, what an amazing flavor combo, I’m completely impressed you made your own jam – it looks fabulous!

  9. #
    9
    Anna — August 20, 2010 at 3:58 pm

    Thank you for the inspiration, it came out yummy!

  10. #
    10
    Christine — September 10, 2010 at 2:55 pm

    Hello Jen! I found this blog in Foodista and followed it here. This is a actually cool Vanilla Peach Bourbon Jam recipe. Keep it up and I may see you on Food Network one day. By the way, did you know you can place more Foodista widget? A friend of mine placed proper Foodista widget at the end of her latest blogs and the numbers of her readers increased. Interesting isn’t it?

  11. #
    11
    Squeaky — October 3, 2010 at 7:09 pm

    It’s too late for peaches (I made a batch of this with peaches, and wanted to make a second, but I waited too long), so I tried asian pears. It’s a little boozier tasting, but delicious!

  12. #
    12
    Dave — July 1, 2012 at 11:26 pm

    Just made this with some fantastic peaches. Wow, winning recipe.

  13. #
    13
    Amy — June 11, 2013 at 5:01 pm

    I made this jam last summer. My family has been begging for more. This is their all time favorite jam that I made. Can’t wait till the peaches are ripe to mix up a few batches. Thank you!!!

    • beantownbaker — June 11th, 2013 @ 8:20 pm

      So glad you enjoyed the recipe. I make this jam every year when peaches are in season.

  14. #
    14
    Aurora — August 6, 2013 at 11:56 am

    Just made this, and OMG is it good!! I used southern comfort, and scraped the seeds out of my vanilla bean into the jam. One of the best jams I have ever made! Thanks for the recipe! I put the used vanilla bean into 8oz of southern comfort, might be good in a couple of weeks! Just cant bear to throw away the rest of the vanilla bean.

    • beantownbaker — August 6th, 2013 @ 6:28 pm

      So glad you enjoyed this! It’s one of my favorite jam recipes ever.

  15. #
    15
    Denise — August 28, 2013 at 9:36 am

    Hi! Can’t wait to try this jam! Is there a reason you used low-sugar pectin instead of regular?

    • beantownbaker — August 28th, 2013 @ 1:35 pm

      That’s what the recipe called for. In general, when it comes to pectin, I follow the recipe and don’t deviate from what it says…

  16. #
    16
    Gatorman — October 29, 2013 at 6:17 pm

    This recipe sounds great! I have to go out for a liquor run tomorrow(Son getting married) and peaches are still in the stores. I was looking for a good(and different) peach jam recipe. Thanks!

    • beantownbaker — October 29th, 2013 @ 6:22 pm

      This is one of my favorite jam recipes. I make it every year at the end of summer while peaches are really ripe here in the midwest!

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    17
    Brighid45 — July 6, 2014 at 8:17 am

    This is a fantastic recipe! Made it last year and the first batch disappeared so fast, two more got made right away 🙂 I’m just about to start on this year’s first batch. My only suggestion would be this: if you’re using a stockpot for canning the half-pints/pints and not a water-bath canner, put some butter knives on the bottom of the pot so the jars don’t make direct contact with the floor. The knives act in the same way as a rack does, to reduce the chance that a jar might crack or even break.

    • beantownbaker — September 2nd, 2014 @ 7:21 pm

      Great tip. Thanks!

  18. #
    18
    FancyApril — August 21, 2015 at 9:38 am

    I made this last night, the best peach jam I have ever tasted. I brought a small jar to work and everyone has fallen in love!

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    19
    Linda Riccardo Henderson — June 17, 2016 at 9:10 pm

    I don’t drink but would love to try recipe, someone promised to share bourbon for recipe and at the last minute gave me Jim beam whisky instead. I reviewed how the spirits are made…thoughts about the substitution. Thank you love your site

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    20
    Scott Anderson — October 5, 2016 at 8:50 am

    Jim Beam would be fine – it’s a nuance, not a strong “flavor”. This is an amazing jam that won’t disappoint…

  21. #
    21
    Dawn — July 9, 2017 at 9:14 pm

    Wow! Just made this jam, & it is amazing. Will definitely be making this yearly.

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