Roasted Strawberry Shortcake Ice Cream: The Best Summer Treat
Enjoy a deliciously creamy and fruity treat this summer with roasted strawberry shortcake ice cream, the perfect dessert for warm days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 6 hours
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups strawberries, hulled and halved
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup shortcake crumbles
Instructions
- Preheat the oven to 400°F (200°C).
- Spread strawberries on a baking sheet and roast for 25-30 minutes until soft.
- In a bowl, combine heavy cream, whole milk, sugar, vanilla extract, and salt.
- Add roasted strawberries to the mixture and puree until smooth.
- Chill the mixture in the refrigerator for at least 2 hours.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once churned, fold in the shortcake crumbles and transfer to a container.
- Freeze for at least 4 hours before serving.
Notes
- For extra sweetness, add more sugar to the strawberries before roasting.
- Serve with additional shortcake crumbles for garnish.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Roasted Strawberry Shortcake Ice Cream, summer dessert, homemade ice cream