Strawberry Shortcake Ice Cream

The combination of the fresh strawberries and rich cake crumble with the velvety ice cream makes this flavor refreshing and decadent.  Sweet and tangy, this strawberry shortcake ice cream is a perfect springtime cookout dessert.  I really enjoy strawberry shortcake, but I think I enjoy eating it even more in ice cream!

strawberry shortcake ice cream

 

strawberry shortcake ice cream

Strawberry Shortcake Ice Cream

The Strawberries
2 cups sliced fresh strawberries
1/2 tbs orange zest
1/2 tbs lemon juice
1/8 cup sugar
1/8 tsp salt

The Shortcake
1/3 cup butter
1/4 cup dark brown sugar
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 cup white sugar
1/2 tablespoon cinnamon

The Ice Cream
2 1/2 cups heavy cream
1 1/2 cups whole milk
2/3 cup sugar
1 tsp vanilla
1/2 tsp salt
1/4 cup vanilla vodka

Cooking the Strawberries
Combine all ingredients for the strawberries in a small saucepan and cook over medium heat for about 20 minutes or until some of the liquid evaporates and the mixture thickens.  Be sure to stir consistently to keep the strawberries from sticking to the bottom of the pan or burning.  Next remove from heat and allow to cool completely before placing in the refrigerator to chill.

Baking the Shortcake
Preheat oven to 400 degrees.  In a medium sized mixing bowl, cream butter and sugars.  Add the egg and vanilla and mix until thoroughly combined.  In a separate bowl, sift together flour, cinnamon, nutmeg, baking soda and salt.  Gradually mix these dry ingredients into the butter and sugar.  Once combined, spread batter into a greased 8 x 8 inch square baking dish.  Bake for about 10 minutes at 400 degrees.  Remove from oven and sprinkle with remaining cinnamon and sugar.  Allow to cool completely.

Making the Ice Cream
Whisk together all ice cream ingredients in a large mixing bowl until the sugar is completely dissolved.  Place in ice cream maker and churn for 25-30 minutes or until ice cream has formed.  Place in the freezer to freeze completely.
After about 45 minutes, remove ice cream from freezer and fold in chilled strawberry mixture.  Place ice cream back in the freezer.  During this time, chop the shortcake into small chunks.  Remove ice cream from freezer and fold in shortcake chunks.  Freeze ice cream for at least another hour.  Scoop and garnish with fresh strawberry slices and lemon peel.

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