Father’s Day is this Sunday and unlike Mother’s Day my husband’s expectations are very low-key compared to my “high, unknown, and unachievable” expectations (as stated by Rob). He’s a pretty easy going person who has made his purpose in life about being a phenomenal dad – which to his credit, he is.
His favorite part of Father’s Day is receiving handmade cards from our kids with “I love you dad” type messages. He tapes the cards up on the wall next to the bathroom mirror because they make him smile every morning all year.
This year my plan is to have the kids and I bring him breakfast in bed early in the morning and whisk him off to a surprise golf-tee time. We will make a brief stop at a café for coffee and doughnuts before we head off to the course to play. Whether this will actually take place remains to be seen (it’s still raining around here) but this is my hope for this Sunday.
When we get home I plan on preparing all his favorite foods finishing off with this Triple Berry Ice Cream Shortcake.
I love this shortcake because it uses seasonal berries over vanilla ice cream instead of traditional whipped cream. Vanilla ice cream is always a welcomed substitution because it makes dessert more fun. The shortcake adds an added layer of texture which balances this dessert out beautifully. Only the best for Rob!
To all you amazing dads out there, Happy Father’s Day!
Recipe: Triple Berry Ice Cream Shortcake
A simple but elegant ice cream dessert.
- 2 cups all purpose flour
- 7 tablespoons sugar (divided)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into cubes
- 3/4 cup heavy cream
- 1 egg slightly beaten
- 1 teaspoon vanilla extract
- 4 cups berries ( a mixture of raspberries, blueberries, and sliced strawberries) (divided)
- 2 tablespoons fresh lime juice
- 1 pint vanilla ice cream
- Mint leaves (optional)
- Preheat oven to 400 degrees.
- Place the flour, 4 tablespoons sugar, baking powder, and salt butter in a food processor. Pulsate the dry ingredients in 3-second intervals until everything resembles a coarse meal. If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles coarse meal.
- Transfer the dry mix to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into an uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.
- Transfer the dough to a generously floured surface and for a large ball. Flatten the dough ball to form a large 1-inch disk.
- Carefully lift the disk to a baking sheet lined with parchment paper and bake for 15-18 minutes, or until the bottom of the scones are golden brown.
- Allow the scone to cool completely.
- While the scone is cooling, gently mix 3 cups of berries in a bowl with 3 tablespoons sugar and lime juice. Allow the berries to macerate (the process of softening the fruit by its own liquid) for 30 minutes.
- Cut the shortcake in half horizontally to form two layers. Place the bottom layer (cut side up) on a plate. Spoon a third of the fruit with the liquid over the bottom layer. Quickly scoop a pint of vanilla ice cream over the fruit to form an ice cream layer. Spoon another third of the macerated fruit over the ice cream. Plate the top layer of the shortcake on top of the fruit and ice cream cut side down. Top the shortcake off with the remaining fruit. Garnish with optional additional mint leaves.
To serve, cut the shortcake like pie slices. Enjoy!