Description

Strawberry Shortcake Ice Cream is a creamy frozen dessert that layers roasted strawberries, rich vanilla ice cream, and crumbled shortcake for a nostalgic and refreshing summer treat.

Ingredients

1 lb fresh strawberries, hulled and halved

¼ cup granulated sugar (for roasting strawberries)

2 cups heavy cream

1 cup whole milk

¾ cup granulated sugar (for ice cream base)

1 tsp vanilla extract

1 cup crumbled shortcake

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Instructions

Preheat oven to 375 °F (190 °C). Toss strawberries with ¼ cup sugar, spread on a baking sheet, and roast for 25 minutes until soft and syrupy. Let cool.
In a saucepan, combine cream, milk, and ¾ cup sugar over medium heat, stirring until sugar dissolves. Do not boil. Remove from heat and stir in vanilla. Chill completely.
Pour chilled mixture into an ice cream maker and churn per manufacturer’s instructions.
During the last few minutes of churning, fold in roasted strawberries and crumbled shortcake.
Transfer to an airtight container, layering with extra strawberries and shortcake if desired. Freeze until firm, about 4 hours.

Notes

Roasting intensifies strawberry flavor for richer taste.
Split shortcake addition to maintain some crunch.
Add strawberry liqueur or Grand Marnier for an adult twist.
Vegan version: use coconut cream, almond milk, and vegan shortcake.

Prep Time: 10 minutes
Cook Time: 25 minutes (roasting)
Category: Dessert
Method: Churned & Frozen
Cuisine: American

Nutrition

Serving Size: ½ cup
Calories: 280
Sugar: 22g
Sodium: 40mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg