Keroppi Ice Cream Sundae

Hello friends! July is the time to celebrate our favorite friend, Keroppi! Do you know what else we’re celebrating this month? National Ice Cream Day on July 17th! Let’s cool off on this summer’s day and make a ribbiting Keroppi inspired sundae.

About the Guest Blogger

Anabelle Brown is a baker based out of Southern California. You will find her mostly churning out decorated sugar cookies but she loves to make other sweet treats! You can follow her sugar adventures on her Instagram page.

About the Recipe

This recipe features two homemade components: no churn roasted strawberry ice cream that is swirled with a homemade strawberry syrup and speckled with fresh strawberry bits as well as a Keroppi matcha shortbread cookie with royal icing details. The sundae is adorned with matcha Pocky, whipped cream, a sprinkle of matcha powder and of course, a cherry on top. Let’s dive in!

Keroppi Matcha Strawberry Sundae

(Yields 6 servings)

Ingredients:

{No Churn Roasted Strawberry Ice Cream}

• 2 lb strawberries, washed, hulled, and halved

• 1 tbsp granulated sugar

• 1 tsp vanilla extract

• 1 - 14 oz can sweetened condensed milk

• 2 cups heavy whipping cream (500 ml)

{Strawberry Syrup}

• 1 lb strawberries, washed, hulled, cut into 1/4 inch pieces, divided

• 1/3 cup plus 2 tsp granulated sugar, divided

• 1/8 tsp vanilla extract

• 1 pinch of salt

{Matcha Shortbread Cookie}

• 100 g unsalted butter, room temperature and cut into slices

• 120 g all-purpose flour

• 50 g powdered sugar

• 22 g cornstarch

• 2 tsp matcha powder

• 1 tsp vanilla extract

• 1/4 tsp salt

{Royal icing}

• 100g powdered sugar

• 1 tsp meringue powder

• 1 tbsp water

• Gel color: pink and black

{Optional Toppings}

• Matcha Pocky

• Whipped cream

• Matcha powder

• Maraschino cherry

Supplies & Tools:

• Stand mixer with whisk attachment or handheld mixer

• Mixing bowls

• Spatula

• Whisk

• Knife

• Spoon

• Cutting board

• Plastic wrap

• Small piping bags or ziploc bags

• Baking sheet

• Parchment paper

• Silicone mat (optional)

• Measuring cups and spoons

• Kitchen scale

• Rolling pin

• Scissors

• Scribe or toothpick

• Sauce pot

• Food processor

• Loaf pan or glass storage container for storing ice cream, preferably with a lid

• Use a Keroppi template for a guide

Step-by-step instructions:

Roast Strawberries

1. Preheat oven to 320 degrees F with a rack in the middle.

2. Place the 2 lbs of strawberry halves on a baking tray. Sprinkle sugar over the strawberries, toss the halves with your hands or a spatula to disperse the sugar, then spread out the strawberries on the tray.

3. Roast for 45 minutes, rotating the tray halfway. Pull tray out and use a spatula to toss the strawberries until you don’t see any dry spots on the strawberries. Return to oven for 15 more minutes, making sure the juices don’t become too thick and stick to the tray.

4. Remove from oven and use a spatula to scrape the strawberries, juices, and caramelized bits off the tray into a food processor.

5. Puree until smooth, pour into a bowl and allow to cool completely.

Strawberry Syrup

1. Toss 1/2 lb of the diced strawberries with 2 teaspoons of sugar and set aside to fold into the ice cream later.

2. Add the other half of the diced strawberries to a sauce pot with 1/3 cup sugar. Stir and cook over medium heat until the strawberries release their liquid and thickens.

3. Stir occasionally until they break down. It’ll be ready once you drag a spatula across the bottom center of the pot and the syrup stays parted for a few seconds. Remove syrup from the heat and stir in vanilla extract and salt. Set aside to cool.

Ice Cream

1. In a stand mixer with a whisk attachment or in a bowl with a handheld mixer, beat the roasted strawberry puree, condensed milk, and vanilla for 1 1/2 minutes on high to combine and aerate.
2. In a separate bowl with the stand mixer again or handheld mixer, beat heavy whipping cream into stiff peaks.

3. With a spatula, add a third of cream into the strawberry mixture and fold gently. When mostly mixed through, add another third and repeat. As the final third of the whipped cream is being folded in, toss in the reserved diced strawberries and fold. Be cautious to not overmix as you don’t want to lose the volume. It’s okay if the ice cream base is a bit streaky.

4. Pour mixture into a container and smooth top. With a spoon, drizzle the cooled strawberry syrup over the ice cream and gently swirl into the mixture.

5. Place a sheet of parchment paper on the surface and press out air bubbles. Cover with a lid and freeze for 12+ hours. 

Matcha Shortbread Cookie

1. Whisk all-purpose flour, powdered sugar, cornstarch, matcha powder, and salt together.
2. Add butter and rub in with finger tips. Add vanilla extract and knead until a ball forms.
3. Roll the dough between two pieces of parchment paper or two silicone mats until it is 5 mm thick. Chill dough in the fridge or freezer for at least 30 minutes.
4. Once the dough is chilled, preheat the oven to 350 degrees F.

5. Using the template and a knife, cut out the shape of Keroppi’s head. Chill each Keroppi cut out to avoid the dough reaching room temperature.

6. Line hand cut cookies on a baking tray lined with parchment paper or a silicone mat.

7. Bake for 11 min. Watch the cookies with a cautious eye. When the bottom edges begin to lightly brown, they are ready to take out.

8. Allow the tray of cookies to cool for 5 minutes then transfer them to a cooling rack to cool completely.

Royal Icing

1. In a bowl, whisk the powdered sugar, meringue powder, and water until the ingredients are fully incorporated.

2. Take a flat edge spatula or spoon and run it through the icing. The line should disappear in 20 seconds. If it is too thick, add a little more water. If it is too thin, add a little more powdered sugar.

3. Measure out royal icing accordingly: 60 grams for white, 20 grams for pink, and 20 grams for black. 

Decorating Time!

1. With the white icing, outline one eye and fill in. A scribe or toothpick is a great aid to smooth out the icing in some places.

2. While that dries a bit, add the pink cheeks, followed by the mouth.

3. Outline the other eye and fill in.

4. Allow the details to dry for 10-15 min then add black pupils to the eyes.

5. Voila! You’re done with the Keroppi matcha cookies!

6. Allow the cookies to dry for at least 5 hours.

7. Store in an airtight container in a cool, dry place. They are best enjoyed within two weeks.

Now that you have all the components, you can assemble a sundae and dig in. Happy National Ice Cream day!

Please note: Sanrio has invited, but does not necessarily endorse, the comments of this guest blogger. Any ideas or instructions for homemade products featuring Hello Kitty or other Sanrio characters are authorized for personal use only. A separate license from Sanrio is always required to sell or distribute any products featuring Hello Kitty or other Sanrio characters.  The contents of this blog are the copyrighted works of Sanrio.