An incredible strawberry shortcake ice cream bursting with flavor. This egg-free ice cream will be the best dessert you've made all year.
Why you'll love it
The recipe uses roasted strawberries to amplify its sweetness. 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!
If you know anyone who has an egg allergy, this recipe is naturally egg-free! It also gives you a new and fun way to make a cake and to make ice cream as we don't use a traditional custard base.
A lot of the ingredients needed are pretty standard, so let's review a couple of the important ones you need for the recipe.
- Strawberries - You can use fresh or frozen strawberries. They both work because we roast them. The reason we roast the strawberries is to help remove some of the water content so they don't freeze into bricks in the ice cream. It also intensifies the strawberry flavor.
- Skim milk powder - What makes this ice cream special is the use of skim milk powder. You can usually find it in a well-stocked grocery store where they keep shelf stable creamers for coffee. This helps to enhance the flavor of the dairy and also thickens the ice cream base.
- Milk - Besides the skim milk powder, whole milk and heavy cream are also needed. You can substitute the whole milk with 2%, but I wouldn't go any lower than that because you need the fat content to create a delicious mouthfeel.
How to make
The steps to making the strawberry shortcake ice cream may seem daunting since you are making a small cake and the ice cream base. Luckily, it isn't as hard as it may seem since you don't have to cook the ice cream base like you would if you were making it with eggs.
- Roast the strawberries and make the cake
- Put the ice cream ingredients into a blender with the strawberries and blend.
- Churn the ice cream, and then add in chunks of the cooled cake.
- Freeze until solid!
For ease of reading, the recipe instructions have you work on the recipe base and then the cake, but you can make your cake first and bake it when you are roasting the strawberries to cut down on time. The only change is you will need less baking time than what is listed on the recipe card.
If you want to take a shortcut, you can use premade pound cake or even crushed vanilla wafers instead of making the cake.
Make sure your ice cream base is fully chilled before you churn it. I always keep it stored in the refrigerator for at least an hour before I put it in the ice cream machine.
Don't have an ice cream maker? No problem! Learn how to make ice cream without an ice cream maker here.
You can use any cake you'd like. This recipe is great for using up any leftover cake you might have, too.
Yes! You can use blueberries, blackberries, cherries, or any fruit that roasts well.
The ice cream base is naturally gluten-free. You can substitute the flour in the cake by using a gluten-free baking mix.
Strawberry Shortcake Ice Cream (Egg-Free)
For the Ice Cream
- 1 lbs 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
For the Cake
- 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.