Raspberry Shortcake Ice Cream
A delightful dessert that combines the freshness of raspberries with creamy ice cream and crumbly shortcake, perfect for family gatherings and sunny afternoons.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh raspberries
- 1/4 cup sugar (for raspberries)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar (for the ice cream base)
- 1 teaspoon vanilla extract
- 1 1/2 cups crumbled shortcake
- A pinch of salt
Instructions
- Prepare the raspberry syrup: In a small saucepan, combine the raspberries with the sugar. Stir over medium heat for about 5-7 minutes until syrupy, then cool completely.
- Whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt in a mixing bowl until smooth.
- Churn the creamy mixture in your ice cream maker according to the manufacturer’s instructions until soft-serve consistency is reached.
- Fold the cooled raspberry syrup into the churned ice cream mixture, then add the crumbled shortcake.
- Transfer the mixture to an airtight container and freeze it for at least 4 hours to firm up.
- Scoop the Raspberry Shortcake Ice Cream into bowls and enjoy!
Notes
For a lighter version, swap heavy cream for light or coconut cream. Use a sugar substitute if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 28g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://yummyfirst.com/berry-shortcake-ice-cream/