Strawberry Shortcake Ice Cream
Strawberry shortcake ice cream is a blend of creamy vanilla ice cream swirled with roasted strawberries, and a crunchy shortcake crumble.
Equipment
- Baking Sheet
Ingredients
Shortcake Crumbles
- 1 cup All purpose flour
- 1/3 cup Sugar
- 1/2 tsp Cinnamon
- 1 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 6 tbsp Salted Butter, (cold)
- 1/4 cup Buttermilk, (cold)
Roasted Strawberry Ice Cream
- 1 lb Strawberries
- 1/4 cup Sugar
- 2 cups Heavy Cream
- 8 oz Cream Cheese, (room temperature)
- 2 tsp Vanilla Extract
- 14 oz Sweetened Condensed Milk
Instructions
- Preheat the oven to 375 degrees F. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and kosher salt. Whisk together, then add the salted butter and pinch together until crumbles begin to form and butter is incorporated into the flour mixture.
- Add buttermilk and mix until a shaggy dough forms. Gently knead until there are no more crumbles left.
- On one side of a parchment lined baking sheet, add strawberries and sprinkle sugar. Toss together. One the other side, break off pieces of the shortcake dough into crumbles (These don't have to be in any specific size). Bake for 25 minutes, remove the shortcake crumbles and continue to bake the strawberries for another 5-10 minutes. Allow everything to cool completely.
- Once the strawberries are finished roasting, add them to a food processor and puree. Mixture should be jammy and thick.
- In a medium bowl, combine room temperature cream cheese and sweetened condensed milk. Use an electric hand mixer to blend together until smooth, about 1-2 minutes.
- Add heavy cream and vanilla extract to a large mixing bowl and use an electric mixer to whisk until stiff peaks form. Fold in cream cheese mixture and the roasted strawberry puree.
- Crumble up the biscuit pieces and fold half of the into the strawberry ice cream.
- Add half of the strawberry ice cream to a 9 inch round cake pan. Sprinkle with half of the remaining crumbles, then add the remainder of the ice cream on top, then sprinkle the remaining crumbles on top of the ice cream.
- Cover with plastic wrap and allow the ice cream to set in the freezer for about 4-6 hours, until completely frozen throughout.
Notes
- Make sure you beat the heavy cream until stiff peaks form. You should be able to turn the bowl over without the whipped cream falling out. This ensures that the ice cream will be sure creamy!
- Like all of the ice cream recipes on my web site, be sure to use high quality ingredients for the best results!
- Be careful with watery ingredients, as they can make the ice cream icy.
- Cold Equipment: Chill your mixing bowl and beaters in the freezer for about 15-20 minutes before you start. This helps the cream whip up faster and fluffier.
- If you're short on time, you can swap out the homemade biscuit crumble and just use crushed sugar cookies instead!
- Use my strawberry shortcake crumbles and swirl them throughout the ice cream for added flavor and crunch!
Nutrition
Calories: 627kcal, Carbohydrates: 61g, Protein: 8g, Fat: 40g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 124mg, Sodium: 285mg, Potassium: 373mg, Fiber: 2g, Sugar: 47g, Vitamin A: 1508IU, Vitamin C: 35mg, Calcium: 243mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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