Ingredients
Scale
- 2 cups (300 grams) whole frozen strawberries
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon (5 grams) lemon juice
- 2¼ cups (511 grams) heavy cream
- ¾ cup (170 grams) whole milk
- ¾ cup (149 grams) granulated sugar
- 1 tablespoon (14 grams) vanilla extract
- â…› teaspoon salt
- ¾ cup (90 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- ¼ teaspoon salt
- 5 tablespoons (71 grams) unsalted butter, melted
- 1 teaspoon (5 grams) vanilla extract
Instructions
- To create the strawberry swirl, combine frozen strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat while stirring frequently. Use a wooden spoon to break apart the berries as they soften.
- Cook for 12 to 15 minutes until the mixture thickens. Blend until mostly smooth and set aside to cool completely. Refrigerate until chilled.
- For the ice cream base, whisk together heavy cream, whole milk, sugar, vanilla extract, and salt in a large bowl until the sugar dissolves. Cover and refrigerate for at least 2 to 4 hours or overnight.
- Preheat the oven to 350°F and prepare a baking sheet lined with parchment paper for the shortcake crumble.
- In a medium bowl, mix flour, sugar, and salt. Add melted butter and vanilla extract, stirring until moist crumbs form.
- Spread the crumble on the prepared baking sheet and bake for 8 to 10 minutes, stirring halfway through, until golden. Cool completely and break into bite-sized pieces.
- Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until thick and similar to soft serve.
- Layer one-third of the churned ice cream in a freezer-safe container, drizzle with one-third of the strawberry purée, then sprinkle with one-third of the shortcake crumble. Repeat twice more.
- Using a knife, create ribbons of strawberry through the ice cream without fully mixing.
- Cover and freeze for at least 4 to 6 hours until firm. Let sit at room temperature for 5 to 10 minutes before scooping.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best results, ensure the ice cream base is well chilled before churning.
Feel free to adjust the sugar levels according to your taste preference.
The strawberry purée can be made in bulk and stored for future use.
- Prep Time: 30 minutes
- Cook Time: 410 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 34g
- Sodium: 60mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg