Strawberry Shortcake Ice Cream
A super easy no churn strawberry shortcake ice cream made with homemade roasted strawberries and shortbread cookie crumble.
Ingredients
Roasted Strawberries
- 1 lb fresh strawberries washed and cut
- 3 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- zest and juice from 1/2 lemon
No Churn Ice Cream
- 2 cups heavy whipping cream
- 6 oz sweetened condensed milk (1/2 can) *add more for additional sweetness
- crushed shortbread cookies
- roasted strawberry puree
Instructions
Roasted Strawberries
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Wash and cut strawberries and toss with sugar, lemon, and extracts.
- Place strawberries on a baking sheet and roast for 30 minutes or until fragrant and slightly caramelized
- Transfer warm strawberries to a medium saucepan on the stovetop and bring to a simmer. Allow to simmer for 10-15 minutes or until slightly thickened.
- Using a food processor, blender, puree the strawberries and transfer to the refrigerator to cool.
No Churn Ice Cream
- Line a 8" or 9" Round Cake pan or a 9×5 loaf pan with parchment paper and set aside.
- In a stand mixer with the whisk attachment or hand held mixer on medium speed- beat the heavy whipping cream until medium peaks form.
- Fold in the sweetened condensed milk.
- Place 1/2 of the whipped cream mixture into the pan, add dollops of the roasted strawberry puree and using a knife or toothpick, run lines through the strawberry puree to create a swirl. Sprinkle crushed shortbread cookies. Add remaining 1/2 of the ice cream mixture, top with strawberry and crushed cookies.
- Cover with plastic wrap and place in the freezer to firm up for 8-12 hours. Serve and enjoy!