Strawberry Shortcake Ice Cream is a delightful frozen treat that combines the classic flavors of fresh strawberries, sweet cream, and buttery shortcake. With its vibrant pink hue and irresistible taste, this dessert is a perfect indulgence on a warm summer day. The creamy ice cream base is infused with the essence of ripe strawberries, creating a luscious and fruity profile that tantalizes the taste buds. As you take a spoonful, the velvety texture melts in your mouth, complemented by tender chunks of moist shortcake that add a satisfying crunch. The contrasting textures and flavors create a harmonious symphony, evoking memories of picnics and lazy afternoons. Each bite is a perfect balance of sweetness and tanginess, leaving a refreshing and lingering sensation that keeps you coming back for more. Whether enjoyed in a cone, a bowl, or as a topping for another dessert, Strawberry Shortcake Ice Cream is a timeless classic that continues to enchant dessert lovers of all ages.
Ingredients for Strawberry Shortcake Ice Cream
⦁ – 2 cups (10oz/284g) fresh strawberries, hulled and diced small
⦁ – 1 tablespoon sugar
⦁ – 1 cup (8 fl oz/225ml) heavy whipping cream
⦁ – 1 teaspoon vanilla extract
⦁ – 3/4 cup (7½ oz/213g) sweetened condensed milk, cold
⦁ – 2 cups (6oz/120g) shortbread cookies, or any vanilla cookie
⦁ – ⅓ cup (1oz/28g) freeze dried strawberries
⦁ – 2 tablespoons (1 oz/57g) butter, melted
Steps to make Strawberry Shortcake Ice Cream
Step 1
Using a food processor or blender, lightly puree the strawberries and sugar until they have just broken down into a textured puree. If you don’t have a food processor, you can mash the strawberries and sugar by hand until they are broken down. Set the puree aside.
Step 2
In a large bowl, whip the heavy whipping cream until soft peaks form. Once you’ve reached soft peaks, add in the vanilla extract and cold sweetened condensed milk. Whip the mixture until stiff peaks form, creating a creamy ice cream base.
Step 3
Fold the strawberry puree into the ice cream base, ensuring it is well incorporated. This will infuse the ice cream with the delicious flavor of strawberries.
Step 4
Using a spoon, divide the strawberry ice cream between the wells of the popsicle molds, filling them just below the top, leaving some room for the ice cream to expand. Place the top on the popsicle mold then insert the sticks into each bar.
Step 5
It’s time to make the cookie crumb coating. Place the shortbread cookies (or any vanilla cookies) in a food processor and pulse them until they reach a medium crumb texture. Remove half of the cookie crumbs and set them aside for later use.
Step 6
To the remaining cookie crumbs in the food processor, add the freeze-dried strawberries. Pulse the mixture until you’re left with fine crumbs blended with the berry flavor.
Step 7
Combine the two batches of cookie crumbs together in a bowl and stir in the melted butter. You can use your fingertips to mix the butter evenly into the crumbs. Once the mixture is well combined, transfer the cookie crumb mixture to a small cookie sheet and set it aside.
Step 8
Remove the strawberry ice cream bars from the freezer. Run the popsicle mold under hot water until you see the sides of the ice cream bars releasing from the mold. This will make it easier to remove the bars without any damage.
Step 9
One by one, place the ice cream bars on the cookie sheet with the prepared cookie crumbs. Gently press the crumbs onto all sides of the bars, ensuring they are evenly coated. If the ice cream bars are slightly soft, that’s okay as it helps the crumbs adhere to them.
Step 10
Once all of the bars have been coated with the cookie crumbs, place them on a clean cookie sheet and return them to the freezer to set for an additional 20-30 minutes.
Step 11
After the ice cream bars have set, remove them from the freezer and they are ready to be enjoyed! If there are any leftovers, cover and store the ice cream bars in an airtight container in the freezer for up to 4 weeks.
Continue to relish the delectable Strawberry Shortcake Ice Cream bars whenever you crave a refreshing and indulgent treat.
Nutrition Facts
⦁ – Calories: 300 Cal
⦁ – Carbohydrates: 35g
⦁ – Protein: 3g
⦁ – Fat: 16g
⦁ – Saturated Fat: 8g
⦁ – Trans Fat: 0g
⦁ – Cholesterol: 40mg
⦁ – Sodium: 150mg
⦁ – Potassium: 200mg
⦁ – Fiber: 1g
⦁ – Sugar: 25g
⦁ – Vitamin A: 400IU
⦁ – Vitamin C: 15mg
⦁ – Calcium: 100mg
⦁ – Iron: 1mg
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Steps to avoid while preparing Strawberry Shortcake Ice Cream
1. Avoid using overripe or mushy strawberries: It’s important to use fresh and firm strawberries for the puree. Overripe or mushy strawberries can affect the texture and flavor of the ice cream.
2. Don’t overmix the ice cream base: When folding the strawberry puree into the ice cream base, be careful not to overmix. Overmixing can result in a loss of air and a denser texture in the final ice cream.
3. Do not skip the freezing time: Freezing the ice cream bars for the recommended time is crucial for them to set properly. Avoid removing them from the freezer too early, as this can lead to melting and loss of shape.
4. Avoid skipping the step of running the mold under hot water: Running the popsicle mold under hot water helps in releasing the ice cream bars smoothly. Skipping this step can make it difficult to remove the bars from the mold without causing damage.
FAQ
1. Q: What is Strawberry Shortcake Ice Cream?
A: Strawberry Shortcake Ice Cream is a delightful frozen dessert that combines the flavors of fresh strawberries, shortbread cookies, and creamy ice cream. It’s a sweet and refreshing treat perfect for summertime.
2. Q: How do I make Strawberry Shortcake Ice Cream at home?
A: To make Strawberry Shortcake Ice Cream, you’ll need fresh strawberries, sugar, heavy whipping cream, vanilla extract, sweetened condensed milk, shortbread cookies, freeze-dried strawberries, and melted butter. Combine the ingredients, freeze the mixture, and churn it in an ice cream maker according to the manufacturer’s instructions.
3. Q: Can I use frozen strawberries instead of fresh ones for Strawberry Shortcake Ice Cream?
A: While fresh strawberries are typically used for optimal flavor and texture, you can use frozen strawberries if fresh ones are not available. Thaw the strawberries and drain any excess liquid before using them in the recipe.
4. Q: Can I substitute the shortbread cookies with another type of cookie for Strawberry Shortcake Ice Cream?
A: Yes, you can substitute shortbread cookies with any vanilla or buttery cookie of your choice. Graham crackers or sugar cookies can be suitable alternatives that provide a similar crumbly texture.
5. Q: Can I make Strawberry Shortcake Ice Cream without an ice cream maker?
A: Yes, you can make Strawberry Shortcake Ice Cream without an ice cream maker. After mixing the ingredients, pour the mixture into a freezer-safe container and freeze it. Every 30 minutes, remove the container from the freezer and stir vigorously to break up any ice crystals until the desired consistency is achieved.
6. Q: How long does it take to freeze Strawberry Shortcake Ice Cream?
A: The freezing time for Strawberry Shortcake Ice Cream can vary depending on the temperature of your freezer and the specific ice cream maker used. It typically takes around 4-6 hours to firm up in the freezer.
7. Q: Can I use other fruits instead of strawberries for this ice cream?
A: Yes, you can experiment with other fruits in place of strawberries to create different flavors of shortcake ice cream. Raspberries, blueberries, or peaches can be delicious alternatives.
8. Q: Is Strawberry Shortcake Ice Cream gluten-free?
A: The gluten-free status of Strawberry Shortcake Ice Cream depends on the specific ingredients used. Ensure that the shortbread cookies or vanilla cookies you choose are labeled gluten-free if you require a gluten-free dessert.
9. Q: Can I make Strawberry Shortcake Ice Cream vegan?
A: Yes, you can make a vegan version of Strawberry Shortcake Ice Cream by using dairy-free alternatives such as coconut milk or almond milk for the heavy whipping cream and sweetened condensed milk. Additionally, use plant-based butter and skip the eggs.
10. Q: How should I serve Strawberry Shortcake Ice Cream?
A: Strawberry Shortcake Ice Cream can be served in bowls or cones as a standalone dessert. You can also get creative and use it as a topping for waffles, pancakes, or as a filling for ice cream sandwiches.