An elegant summer dessert made with fresh strawberries, vanilla cookies, bourbon vanilla ice cream and maple whipped cream – plus a few splashes of Grand Marnier and Cointreau.
Prep your tools. Place your stand mixer bowl in the freeze or fridge to chill.
Soften the ice cream. Take the ice cream out of the freezer and let it sit on the counter for about 30 minutes to soften a bit.
Prep the strawberries. Wash the berries and remove the tops. Chop them into pieces and sprinkle the sugar over them. Roughly mash them with a potato masher. Just enough to break them down a bit. You still want there to be visible strawberries pieces. Add the Grand Marnier. Give everything a stir and set aside.
Juice a lemon. Squeeze the juice of one lemon into a small bowl and set aside.
Make the whipped cream. In the chilled bowl of your stand mixer, make the maple vanilla whipped cream. Add all the ingredients to the bowl, add the whisk attachment, then beat on high until the cream holds a stiff peak. Transfer the whipped cream to a medium bowl and set aside.
Clean the mixer bowl. Wipe down the stand mixer bowl with a damp cloth and dry it with a dry cloth. Rinse off the whisk attachment and dry it.
Make the ice cream mixture. In the dried stand mixer bowl with the cleaned whisk attachment, add the ice cream and lightly beat it to soften it. Add the lemon juice and Cointreau. Beat again for about 15 seconds.
Fold in the whipped cream. With a spatula, fold the whipped cream into the ice cream mixture.
Serve. Layer the parfait, alternating between the ice cream mixture, crushed vanilla wafer cookies, and strawberry mixture in tall glasses. For distinct layers, place the cookie layers between the ice cream layers, otherwise the cookies will soak up the strawberries. Top with fresh strawberry slices. Serve with long stemmed spoons. You can also add a dollop of whipped cream on top for extra prettiness and another layer of goodness.
Keywords: strawberries romanoff, strawberry parfait, ice cream parfait, strawberry dessert