Whenever I make something for the blog, my family always asks what I did to it. They are under the impression that I cannot leave food well enough alone and need to turn it into something different. Here’s the thing. You don’t need me to tell you how to make a regular chewy chocolate chip cookie. There are a million and one recipes like that online. As a food blogger and recipe developer, it is my job to give you something a little more unique. Something that shows my own point of view and relationship with food.
That doesn’t mean I don’t know how to make a really good classic dessert – something I hope I’ve shown you with past recipes. And when I have a specific audience I have to bake for, I am sure to keep my food within their tastes and needs. Today I am meeting with the local mom’s club to have N meet up with the other kids and see if we’d be a good fit to join. Normally, I’m not one for this type of set up, but since N doesn’t have gymnastics this summer, I want her to socialize and have fun with other kids her age. They are having an end of the year summer BBQ, and I offered to bring a few treats. A few of the girls have egg allergies, and a couple of the moms are gluten free. I decided to make this egg-free strawberry shortcake ice cream for the kids (I’m making something else for the moms) because who doesn’t love a good strawberry ice cream? Plus, when you are egg-free, it is hard to find good ice cream that has no eggs and has real ingredients. I thought it would be fun to play on my own favorite childhood dessert and add egg-free vanilla cake to the ice cream for that shortcake flavor.
Oh my gosh, this strawberry shortcake ice cream is amazingggggg. I can’t stop sneaking spoonfuls of it and if you follow me on Snapchat (please do, I just joined and it’s so much fun! My username is cookiedesire), you know that I had a huge cone for lunch. I roasted freshly picked strawberries to add into the ice cream and the cake is so moist and just melts in your mouth. The cake recipe makes a single 9-inch cake and you won’t use the whole thing, but I have a feeling the leftover cake won’t last in your kitchen – it didn’t make it through the night in mine. The strawberries and cake play wonderfully together in this ice cream to make a really fun treat that you and your kids will definitely love!
Don’t have an ice cream maker? No problem! Learn how to make ice cream without an ice cream maker here.
- 1lbs 5 oz fresh strawberries, leaves removed and halved
- ¾ cup sugar
- 1 ½ cups whole milk
- 1 cup skim milk powder
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- Pinch of salt
- 1 ½ cups all-purpose flour (can use all-purpose gluten-free flour)
- ¾ cups sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup oil
- 1 cup milk (any kind will work)
- 1 tablespoon vanilla extract
- 1 tablespoon vinegar
- Coat the strawberries in ¼ cup sugar and allow it to sit for about 20 minutes. Preheat the oven to 400 degrees F. Place the strawberries in a baking pan in a single layer and roast for about 20 – 25 minutes. Take about ⅔ of the strawberries and put through a blender to puree. Add the sugar, milk, and skim milk powder and blend until combined. Mix with the heavy cream, vanilla extract, and salt. Pour in a container and allow it to chill in the refrigerator until it is 40 degrees F.
- Preheat the oven to 350 degrees F. Mix together all the ingredients for the cake, except the vinegar. Mix well until there are no lumps. Grease and flour a 9-inch cake pan. Quickly stir in the vinegar into the batter and pour into the baking pan. Bake for about 30 – 35 minutes, or until the top springs back when gently pressed, or a toothpick comes out clean when inserted. Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Rip apart about ⅓ of the cake into small chunks.
- Churn the ice cream according to manufacturer instructions. Fold in the remaining strawberries and the cake chunks. Pour into an air tight container and allow to freeze until firm.