Strawberry Shortcake Ice Cream
Bright, creamy, and nostalgic, this Strawberry Shortcake Ice Cream brings the classic dessert flavors into a refreshing frozen treat, perfect for summer days.
Ingredients
For the ice cream base
- 1 cup heavy cream Use cream with at least 36% milk fat for best texture.
- 1 cup milk Whole milk recommended for richness.
- 1 teaspoon vanilla extract Pure vanilla extract preferred for flavor.
For the strawberries
- 2 cups strawberries, hulled and sliced Choose firm and fragrant berries.
- 1/2 cup sugar Aids in sweetening and macerating the strawberries.
For the cookie crumble
- 1 cup crumbled shortcake cookies Can substitute with graham crackers or amaretti.
Instructions
Preparation
- Combine the sliced strawberries and 1/2 cup sugar in a bowl. Toss to coat and let sit for 15 minutes to release juices.
- In a separate bowl, whisk together heavy cream, milk, and vanilla extract until smooth.
Churning
- Gently fold the macerated strawberries and their juices into the cream mixture.
- Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, typically for 20-30 minutes.
- Fold in the crumbled shortcake cookies, ensuring even distribution.
Freezing
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serving
- Scoop and serve the ice cream garnished with extra strawberry slices, if desired.
Notes
Avoid over-churning to ensure the right density once frozen. For best results, press plastic wrap against the ice cream surface before sealing in the container.