Strawberry Shortcake Ice Cream

Strawberry Shortcake Ice Cream

in Recipes-Ice Cream Maker

Ingredients

For the strawberry sauce:

  • 3 cups diced strawberries
  • 1/2 cup granulated sugar

For the ice cream:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 tsp kosher salt
  • 2 cups vanilla wafer cookies, roughly chopped

To make the strawberry sauce:

  1. Combine the diced strawberries and granulated sugar in a medium saucepan.
  2. Heat over medium and bring to a boil. Use a spatula to smash the strawberries as they soften to get the sauce as smooth as possible.
  3. Once boiling, reduce the heat to a simmer and cook for 10 minutes, until the sauce thickens slightly.
  4. Remove from the heat and strain the strawberry mixture through a fine mesh sieve to remove the seeds and leftover chunks. Let cool to room temperature and then refrigerate until ready to use.

To make the ice cream:

  1. Pour the heavy cream, whole milk, granulated sugar, vanilla extract, and salt into a large bowl. Whisk for 2–3 minutes until the sugar has fully dissolved; when you rub a little of the mixture between your fingers, it should feel completely smooth.
  2. Transfer the mixture to the chilled ice-cream bowl and churn in “ice-cream” mode until it reaches the thick, soft-serve consistency.
  3. Spoon one-third of the churned ice-cream base into a shallow container or loaf pan. Drizzle one-third of the strawberry sauce over the ice cream, then sprinkle one-third of the crushed vanilla wafer cookies on top. Repeat these layers two more times, using up the remaining ice cream, strawberry sauce, and cookie crumbs.
  4. Press plastic wrap or wax paper directly against the surface of the ice cream. Freeze for at least 4 hours, or until firm. Let stand at room temperature for about 5 minutes before scooping and serving.

0 comments

Leave a Reply

Your email address will not be published. Required fields are marked *