The Best Roasted Strawberry Shortcake Ice Cream Recipe
If you want a dessert that balances luscious, jammy fruit with creamy richness and a buttery, nostalgic crunch, look no further than The Best Roasted Strawberry Shortcake Ice Cream. This treat takes classic flavors and elevates them with caramelized, oven-roasted strawberries, velvety vanilla ice cream, and golden, toasty shortcake nuggets woven throughout. Each bite feels like a taste of summer on a spoon, with just the right mix of sweet, tangy, and creamy—all coming together in a homemade ice cream that will have everyone reaching for seconds.
Ingredients You’ll Need
-
Roasted Strawberries:
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Additional:
- 1 cup shortcake or biscuit pieces, lightly toasted
How to Make The Best Roasted Strawberry Shortcake Ice Cream
Step 1: Roast the Strawberries
Preheat your oven to 400 degrees Fahrenheit. In a bowl, toss your hulled, halved strawberries with 1/4 cup of sugar and a teaspoon of fresh lemon juice. Spread these ruby gems out on a baking sheet and let them roast for 15 to 20 minutes, just until they’re bubbling and syrupy with caramelized edges. Once they’re out of the oven, let them cool—their flavors will be jammy and intense, perfect for our ice cream adventure.
Step 2: Make the Ice Cream Base
While your strawberries are cooling, grab a large mixing bowl. Whisk together the heavy cream, whole milk, 3/4 cup of sugar, and a teaspoon of fragrant vanilla extract. Don’t rush this step; make sure the sugar dissolves completely so your base is smooth and sweet. This mixture is the backbone of The Best Roasted Strawberry Shortcake Ice Cream, so take a taste (it’s irresistible!) before you churn.
Step 3: Churn the Ice Cream
Pour your ice cream base into the ice cream maker and churn according to your manufacturer’s instructions. You’ll notice it thickening and turning dreamy and creamy after about 20–25 minutes. The anticipation builds—the wait is nearly over!
Step 4: Fold in Strawberries and Shortcake
When your ice cream is nearly finished, gently fold in the cooled roasted strawberries and your lightly toasted shortcake pieces. This is what makes The Best Roasted Strawberry Shortcake Ice Cream truly special. The berries will swirl in, creating glossy ribbons while the shortcake brings a satisfying crumble throughout.
Step 5: Freeze Until Set
Scoop your mixture into a freezer-safe container, smoothing the top. Pop it into the freezer for at least four hours (overnight is even better) so the flavors meld and the texture firms up for perfect scooping. The hardest part is holding off until dessert time!
How to Serve The Best Roasted Strawberry Shortcake Ice Cream
Garnishes
Take your presentation to the next level by topping each scoop with extra roasted strawberries, a sprinkle of golden shortcake crumbs, or even a dollop of freshly whipped cream. A few fresh mint leaves or a gentle dusting of powdered sugar look gorgeous too and add a little flair.
Side Dishes
This ice cream is the star of the show, but if you’d like to create a truly memorable dessert plate, serve it alongside fresh strawberries, classic shortbread cookies, or crisp biscotti. For a fun twist, try pairing with tangy lemon bars or a handful of summer berries for a contrast in flavors.
Creative Ways to Present
You don’t have to stick with bowls! Try scooping The Best Roasted Strawberry Shortcake Ice Cream into parfait glasses and layering with extra shortcake pieces and whipped cream for a sundae-style treat. Or sandwich big scoops between split biscuits for strawberry shortcake ice cream sandwiches that everyone will rave about. Little mason jars make adorable single servings for picnics and parties, too!
Make Ahead and Storage
Storing Leftovers
Have leftovers (if you’re lucky)? Simply store them in an airtight container in your freezer. Press a layer of parchment or wax paper directly onto the surface of the ice cream to help prevent ice crystals and keep every scoop silky and creamy.
Freezing
The Best Roasted Strawberry Shortcake Ice Cream keeps beautifully for up to two weeks in the freezer. For best texture, let it sit at room temperature for five minutes before scooping, so it’s perfectly creamy and not too firm.
Reheating
While you can’t “reheat” ice cream, if the shortcake pieces have become too hard, leave your ice cream container out for just a bit longer to let them soften slightly before serving. Avoid microwaving, as it can cause uneven melting and change the texture.
FAQs
Can I make The Best Roasted Strawberry Shortcake Ice Cream without an ice cream maker?
Absolutely! If you don’t have an ice cream maker, pour the base into a shallow pan, freeze, and stir vigorously every 30 minutes until firm and creamy. It takes a little more patience but delivers great results.
How do I keep the shortcake pieces from getting soggy?
Lightly toasting your shortcake or biscuit pieces before folding them in helps them stay pleasantly crunchy even after freezing. Just be sure not to overbake—they should be golden, not dry.
Can I use frozen strawberries instead of fresh?
Yes! Thaw and drain frozen strawberries before roasting to remove excess water. The flavor will still be delicious, though fresh strawberries offer extra brightness.
Is there a way to make this recipe dairy-free?
You can substitute full-fat coconut milk or a favorite plant-based cream and milk for the dairy. Be sure to use a plant-based shortcake or cookie, too—taste and texture will differ but still be absolutely enjoyable!
What’s the best way to toast the shortcake pieces?
Spread the shortcake chunks on a baking sheet and bake at 350 degrees Fahrenheit for about 7–10 minutes, until golden and crisp. Let them cool before adding to the ice cream.
Final Thoughts
If you’re looking for a dessert that’s both nostalgic and truly impressive, The Best Roasted Strawberry Shortcake Ice Cream is the answer. Every bite bursts with sweet strawberries, creamy vanilla, and that irresistible shortcake crunch. Give it a try and watch it become a new summertime tradition at your table!
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The Best Roasted Strawberry Shortcake Ice Cream Recipe
- Total Time: 4 hours 30 minutes
- Yield: About 1 quart (8 servings) 1x
- Diet: Vegetarian
Description
Indulge in the luscious goodness of homemade ice cream with the perfect blend of roasted strawberries and shortcake pieces in every scoop of this delightful treat.
Ingredients
Roasted Strawberries:
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Additional:
- 1 cup shortcake or biscuit pieces, lightly toasted
Instructions
- Roast the Strawberries: Preheat the oven to 400 degrees Fahrenheit. Toss strawberries with sugar and lemon juice, then roast for 15-20 minutes until caramelized and soft. Let cool.
- Prepare Ice Cream Base: Whisk heavy cream, milk, sugar, and vanilla until sugar dissolves. Churn in an ice cream maker per manufacturer’s instructions.
- Add Mix-Ins: During the last few minutes of churning, fold in roasted strawberries and toasted shortcake pieces.
- Freeze and Serve: Transfer ice cream to a container and freeze for at least 4 hours before serving.
Notes
- Roasting intensifies strawberry flavor.
- For crunchier texture, toast shortcake pieces until golden.
- If no ice cream maker, freeze mixture in a shallow container, stirring every 30 minutes until firm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Freezing, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 22 grams
- Sodium: 45 milligrams
- Fat: 17 grams
- Saturated Fat: 11 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 70 milligrams
