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
Scale
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
