strawberry shortcake ice cream


strawberry shortcake ice cream 9834

Summer is upon us!  Yes, I realize that summer doesn’t officially arrive until June, but our high today is 100.  And tomorrow?  103.

So yeah, it’s hot and I’m sad and I probably won’t go outside again until October.  Not if I can help it, at least.

strawberry shortcake ice cream 9769

Needless to say I found the perfect way to cool down – vanilla ice cream swirled with strawberries and angel food cake.

It’s best to make the strawberry swirl first, that way it has time to adequately chill before you add it to the ice cream.

Strawberry Shortcake Ice Cream

Makes 1 quart

Printable Recipe

  • 1 recipe vanilla ice cream (below)
  • 1 recipe strawberry sauce (below) or good quality strawberry jam
  • 1 cup angel food cake or pound cake, cut into ½-inch cubes
  • 1 gallon-sized storage bag
  • 1 32-ounce freezer-safe storage container

Vanilla Bean Ice Cream

  • 2 cups whole milk
  • 1 Tablespoon + 1 teaspoon cornstarch
  • 1 ½ ounces (3 Tablespoons) cream cheese, softened)
  • 1 ¼ cups heavy cream
  • 2/3 cup sugar
  • 1 1/2 tablespoons light corn syrup
  • 1 teaspoon vanilla bean paste
  • 1/8 teaspoon kosher salt

In a small bowl, mix the cornstarch into 2 tablespoons of the milk.  In a large bowl, whisk the cream cheese, salt, and vanilla bean paste until smooth.  Fill another large bowl with ice water.

In a large saucepan, combine the remaining milk with the heavy cream, sugar, and corn syrup.  Bring the milk mixture to a boil and cook over medium heat until the sugar, about 4 minutes.  Remove the pan from the burner and gradually whisk in the cornstarch mixture.  Return the milk mixture to a boil and cook over medium-high heat for exactly 1 minute. The mixture will be slightly thickened.

Gradually whisk the hot milk mixture into the cream cheese until smooth.  Let cool slightly and transfer to a gallon-sized ziploc bag.  Submerge the bag in the ice water and let stand until cold, about 20 minutes.  Once chilled you can dry the bag and put it in the refrigerator until ready to mix, or up to one day.

When ready to churn your ice cream, snip the corner off of the bag and empty into an ice cream maker; freeze according to the manufacturer’s instructions.  Pack the ice cream into your storage container (a 32-ounce ziploc storage container is the perfect size), layering with the strawberry swirl and the cake cubes. (ice cream, then strawberry, then cake, repeat).

Press a sheet of plastic wrap or parchment paper directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hour

For the Strawberry Swirl

  • 2 cups strawberries, hulled (I actually used frozen because my fresh strawberries weren’t as ripe as I’d have liked)
  • 1 cup granulated sugar

Bring berries and sugar to a boil in a small saucepan over medium high heat.

Continue boiling until berries break down and a thick sauce forms (5 to 8 minutes), stirring occasionally.

Let cool to room temperature, then refrigerate until ready to use.

 

[ ice cream recipe adapted from Jeni’s Splendid Ice Creams at Home ]

 

 

 

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13 thoughts on “strawberry shortcake ice cream

  1. 1. We are dying to crack out our ice cream maker for the season.
    2. I’m really into making Angel Food Cake. This just gives me another excuse.
    3. We have strawberries in our garden. They won’t be ripe for, like, two months, but still.

    THIS STUFF LOOKS AMAZING.

  2. You know, I’ve still never made ice cream from scratch. I only just got an ice cream maker and it only makes tiny batches so I’ve yet to use it. This sounds soooo yummy though.

    On another note, I’m so glad it’s not 100 degrees here yet…

    • How small could it possibly be? I just have the little Cuisinart that makes 1 quart at a time and it did just fine. Aside from that the recipe is super easy so I’m sure yu could even halve it if you needed to 😉

      • It’s a half-pint maker. Like serious, what was I thinking? Who eats that small amount of ice cream in one sitting, esp if you’re gonna go to the effort of making it! I might return it and get a bigger one…

        Also, where’s your Thursday Things post?!

        • You caught me! :( I didn’t have time for thursday things, but I did give you a roundup on Friday, and delicious cashew butter today, so I hope you won’t stay mad at me for too long.

          AND YES, WOMAN, EXCHANGE THAT ICE CREAM MAKER! IT IS FAR TOO SMALL!!

  3. I got an ice cream maker last year and I love it. This might be the first recipe I make for this season! It looks so delicious! I love strawberry shortcake so how can I go wrong??? The cake and sauce mixed into the creamy vanilla is making my mouth water! Mmmmm! : )

    Danielle

    • This would be the PERFECT ice cream to break in your new ice cream maker! Plus, the corn starch in the base makes the texture AMAZING (and almost impossible to mess up). It’s way less stressful than tempering eggs to make a custard-based ice cream!

  4. here’s why this ice cream post makes me happy/sad:
    1. this could be the world’s best ice cream, as far as i’m concerned. because hi, angel food cake and strawberries, frozen together inside ice cream.
    2. i just perfected a from-scratch angel food that is HUGE and i’d be more than happy to donate it to this recipe when i make it for myself. because i still would have lots left over, and it’s basically a diet food (egg whites.)
    3. i just started back to the gym. YOU COULD NOT HAVE POSTED THIS A WEEK AGO WHEN I WAS EATING CRAPPY??? :)
    4. you may need to sit down for this one: my. ice. cream. maker. BROKE. just the other day, and i cried b/c it has been with me for less than a year. I’m currently in talks with KitchenAid but if they don’t do something about it i am going to BLOG CALL THEM OUT. because i want to make this ice cream; it’ll be probably the first one i make, for real, once this thing gets fixed/replaced.

    • 1. Shannon, it’s SO GOOD. Seriously. At first Aaron was all mad because he requested a chocolate ice cream, and then he couldn’t stop eating this one soooo, I consider that a win.
      2. Do you use a special pan for your angel food cake? I refuse to buy one (yet).
      3. IT’S ICE CREAM! Make it today and freeze it for a cheat day :)
      4. NO!!! HOW DID IT BREAK? I hope they help you out, I mean, there’s not much someone can do to actually break an ice cream maker, seriously. I know you’re a WS girl, but if you happened to purchase that specific item from SLT they usually are pretty amazing about returns and exchanges for stuff like that (or at least they were back when I worked there)
      GOD SPEED!

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