Strawberry Shortcake Ice Cream (Egg-Free)
A creamy and luscious strawberry shortcake ice cream
Ingredients
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.