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Strawberry Shortcake Ice Cream (Egg-Free)
Amanda Powell
A creamy and luscious strawberry shortcake ice cream
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course
ice cream
Cuisine
American
Servings
16
servings
Calories
150
kcal
Cook Mode
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Ingredients
1x
2x
3x
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
Instructions
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.
Nutrition
Serving:
1
large scoop
Calories:
150
kcal
Carbohydrates:
12
g
Protein:
6
g
Fat:
12
g
Saturated Fat:
3
g
Polyunsaturated Fat:
5
g
Trans Fat:
1
g
Cholesterol:
10
mg
Sodium:
50
mg
Fiber:
1
g
Sugar:
15
g
Keyword
egg free, shortcake ice cream, strawberry
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