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Raspberry Shortcake Ice Cream

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A delightful dessert that combines creamy ice cream with sweet-tart fresh raspberries and crumbly shortcake for a refreshing treat.

Ingredients

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  • 2 cups fresh raspberries (or frozen)
  • 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

  1. Combine 2 cups of fresh raspberries with 1/4 cup sugar in a small saucepan. Cook over medium heat for 5-7 minutes until syrupy, then remove from heat and let cool.
  2. Whisk together 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of sugar, 1 teaspoon of vanilla extract, and a pinch of salt in a mixing bowl until sugar dissolves.
  3. Pour the ice cream base into an ice cream maker and churn according to instructions until soft-serve consistency is reached, about 20 minutes.
  4. Fold in the cooled raspberry syrup and 1 1/2 cups of crumbled shortcake until combined.
  5. Transfer the mixture to a container and freeze for at least 4 hours until firm.
  6. Serve the Raspberry Shortcake Ice Cream in bowls and enjoy!

Notes

For richer flavor, infuse cream with vanilla beans. Use a shallow dish and stir every 30 minutes to make without an ice cream maker.

Nutrition

Find it online: https://yummyfirst.com/raspberry-shortcake-ice-cream/