Ice Cream Week: Roasted Strawberry Shortcake Ice Cream {Naptime Everyday}
While we were in Cooperstown for the Fourth my daughter attended her first ever ice cream social. It is held every year at the Presbyterian Church and features a feast of grilled hot dogs, strawberry shortcake, and an ice cream sundae bar that stretches for miles. It just about blew her kiddie mind. She had a tough time choosing her ice cream but she landed on strawberry shortcake with a side of butter pecan ice cream. Random, for sure, but she loved every last morsel.
The moment we got home she begged to make a fresh batch of ice cream. Her request was strawberry shortcake ice cream – she wanted to replicate the flavor of her newest favorite dessert in ice cream form. After a little research I decided to entertain her idea by making a roasted strawberry ice cream based on a favorite from Jeni’s and added little chunks of shortcake from the freezer.
While she napped (naptime is in full-force during the summer!) I made the ice cream base and set it in the fridge to chill. By the time she woke up we were all set to turn on the ice cream maker. Her job was to add the shortcake chunks while it chilled. After that I let her scoop some of the soft ice cream straight into the bowl while the rest chilled. It was the perfect summer dessert for my little ice cream feind.
Recipe
Roasted Strawberry Shortcake Ice Cream
Ingredients
Roasted Strawberries:
| 1 | pint strawberries, hulled and sliced ½ inch thick |
| 1/3 | cup sugar |
| 3 | tablespoons fresh lemon juice |
Ice Cream:
| 1 ½ | cups whole milk |
| 2 | tablespoons cornstarch |
| 4 | tablespoons cream cheese, softened |
| 1/8 | teaspoon fine sea salt |
| 1 ¼ | cups heavy cream |
| 2/3 | cup sugar |
| 2 | tablespoons light corn syrup |
| 1 or 2 | individual shortcakes, crumbled |
Instructions
1. Preheat the oven to 375F. Combine the strawberries with sugar in a small baking dish and roast for about 8 minutes, or until soft. Allow to cool. Puree the berries with the lemon juice in a food processor.
2. For the ice cream: mix 2 tablespoons of the milk with the cornstarch in a small bowl until smooth. Whisk the cream cheese and salt in a medium bowl until smooth.
3. Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat and boil for 4-minutes. Remove from the heat and whisk in the cornstarch. Then return the mixture to a boil over medium-high heat and cook until thickened about 1 minute. Remove from the heat.
4. Stir the hot milk mixture into the cream cheese until smooth. Add ½ cup of the strawberry puree to the mixture. Save the rest of the strawberry puree for later. Chill the mixture in the bowl in the fridge for at least 2 hours.
5. Churn the ice cream in a maker according the manufacturers instructions. Add the chunks of shortcake halfway through churning. Freeze the ice cream for 2 hours before serving.
Naptime Notes
Naptime Recipe Serving ideas
This awesome recipe can be made with or without the shortcake chunks – your choice!
Naptime Stopwatch
30 minutes prep time, 30 minutes churn time
Naptime Reviews
A huge hit – of course we served it with whipped cream!
Nicely executed. Perfectly timed I’m sure. Sounds interesting its funny what stepping outside the box yields
Your strawberry shortcake ice cream looks absolutely delicious!
thanks, Jenn!
this sounds delicious
Thanks, Heather!
This looks so amazing. I’m gonna try it this weekend. Love the title of your blog. I wrote a book called Cocktails at Naptime so we’re kindred spirits!!
Hi Emma – Your book sounds great!
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