Description
A creamy, nostalgic strawberry shortcake ice cream layered with fresh strawberry puree, buttery crumbles, and a smooth vanilla custard base. Perfect for summer treats.
Ingredients
½ lb fresh strawberries
3 tablespoons granulated sugar
4 tablespoons unsalted butter
1 (3 oz) package strawberry jello mix
½ cup all-purpose flour
4 tablespoons unsalted butter
1 (3 oz) package vanilla pudding mix
½ cup all-purpose flour
1 teaspoon vanilla extract
¾ cup granulated or cane sugar (150 g)
½ cup skim milk powder (60 g)
1 ⅔ cups whole milk (400 ml)
1 ⅔ cups heavy cream (400 ml)
3 egg yolks
1 tablespoon vanilla extract
Instructions
1. Wash and quarter the strawberries. Toss with sugar and refrigerate overnight.
2. Mix strawberry jello, flour, and butter to create strawberry crumble. Repeat with vanilla crumble ingredients. Bake both at 350°F for 10 minutes.
3. In a saucepan, whisk milk, sugar, and milk powder over medium heat until dissolved. Stir in cream and heat to 110°F.
4. In a separate bowl, temper egg yolks by adding warm milk slowly while whisking. Pour into saucepan and cook to 165°F.
5. Remove from heat. Stir in vanilla and cool in an ice bath for 10–15 minutes. Strain and refrigerate overnight.
6. The next day, blend strawberries into a puree. Mix with half of the ice cream base to create strawberry base.
7. Churn vanilla base in ice cream machine. Freeze in container. Then churn strawberry base and freeze separately.
8. Layer vanilla and strawberry ice creams into a third container, swirling as desired. Add crumble in between layers or just on top.
9. Freeze for 4 hours or overnight. Let sit for 30 minutes before scooping and enjoy!
Notes
If you prefer a smooth texture, strain the strawberry puree before mixing.
Store in the freezer for up to 1 week for best flavor.
Use pre-frozen containers to prevent early melting during transfer.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: No bake
- Cuisine: American