Strawberry Shortcake Ice Cream
Homemade strawberry shortcake ice cream is a delightful summer treat that combines creamy vanilla ice cream, fresh strawberries, and buttery shortcake crumble.
Servings: 6 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Food Processor
- Baking Sheet
- Ice Cream Maker
Ingredients
Ice Cream Base
- 2 cups Heavy Cream Whipped until soft peaks form.
- 1 cup Whole Milk Used to mix with sugar and vanilla.
- 3/4 cup Granulated Sugar To sweeten the ice cream base.
- 1 teaspoon Vanilla Extract Enhances the flavor of the ice cream.
Strawberry Puree
- 2 cups Fresh Strawberries Washed, hulled, and pureed.
Shortcake Crumble
- 1 cup All-Purpose Flour For making the crumble.
- 1/4 cup Granulated Sugar For sweetness in the crumble.
- 6 tablespoons Unsalted Butter Cubed and used in the crumble.
- 1/4 teaspoon Salt To enhance the flavor of the crumble.
Instructions
- 1. Whip the heavy cream until soft peaks form.
- 2. In another bowl, mix the whole milk, sugar, and vanilla extract until the sugar dissolves.
- 3. Gently fold the whipped cream into the milk mixture until well combined.
- 4. Puree the fresh strawberries and mix into the ice cream base.
- 5. For the shortcake crumble, pulse flour, sugar, salt, and butter in a food processor until it resembles coarse breadcrumbs.
- 6. Spread the crumble on a baking sheet and bake at 350°F for 12-15 minutes until golden brown.
- 7. Allow the crumble to cool, then fold it into the churned strawberry ice cream.
Notes
For extra flavor, consider swirling in strawberry compote or topping with whipped cream and fresh berries.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 50mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 0.5mg