Introduction
If you’re craving a delicious, homemade dessert that’s both creamy and fruity, this strawberry shortbread ice cream is the perfect choice. With just a few simple ingredients, you can whip up a tantalizing treat that will impress your family and friends. The combination of heavy cream, sweetened condensed milk, and fresh strawberries creates a luscious ice cream that is sure to delight your taste buds.
Detailed Ingredients with measures
– 2 cups heavy cream
– 1 teaspoon vanilla extract
– 1½ cups sweetened condensed milk
– 1 cup crushed shortbread cookies
– 1 cup diced strawberries
Prep Time
Preparation time for this recipe is minimal, taking approximately 15 minutes to whip up the mixture before freezing.
Cook Time, Total Time, Yield
Cook time is not required for this dessert, as it simply needs to freeze. Allow at least 6 hours for it to set and firm up properly. The total time required is around 6 hours and 15 minutes. This recipe yields approximately 6 servings of rich and creamy strawberry shortbread ice cream.
Enjoy crafting this delightful dessert that combines the sweetness of strawberries with the crunchy, buttery goodness of shortbread!
Detailed Directions and Instructions
Step 1: Whip the Cream
In a mixing bowl, combine the heavy cream and vanilla extract. Using a hand mixer or stand mixer, whip the mixture on high speed until stiff peaks form.
Step 2: Fold in Other Ingredients
Gently fold in the sweetened condensed milk, crushed shortbread cookies, and diced strawberries until well combined.
Step 3: Transfer to Loaf Pan
Transfer the mixture into a 9×5 inch loaf pan, smoothing the top.
Step 4: Freeze the Mixture
Cover the pan tightly with plastic wrap and freeze for at least 6 hours, or until the ice cream is firm.
Step 5: Serve
Once set, scoop and serve as desired.
Notes
Tip for Whipping Cream
Make sure your mixing bowl and beaters are cold for better whipping results.
Variations
Feel free to substitute strawberries with other fruits or add chocolate chips for added flavor.
Storage Advice
Keep any leftover ice cream tightly covered in the freezer to maintain its texture and flavor.
Cook techniques
Whipping Cream
When whipping cream, ensure that the mixing bowl and beaters are chilled for best results. Begin by pouring the heavy cream into the bowl and adding the vanilla extract. Start at a low speed to incorporate air gradually, then increase to high speed until stiff peaks form, which typically takes about 3 to 5 minutes.
Folding Ingredients
To fold ingredients, use a spatula to gently lift the mixture from the bottom of the bowl and fold it over the top. Rotate the bowl as you fold to incorporate ingredients without deflating the whipped cream. This technique is essential for maintaining the lightness of the mixture.
Freezing Process
When transferring the mixture to the loaf pan, ensure it is spread evenly to avoid any air pockets. Cover the pan tightly with plastic wrap to prevent ice crystals from forming during the freezing process. Allowing it to freeze for at least 6 hours ensures the ice cream becomes firm and scoopable.
Scooping Ice Cream
To scoop ice cream easily, let it sit at room temperature for a few minutes before serving. If you have trouble scooping, run your ice cream scoop under warm water before using it. This technique helps create smooth, even scoops.
FAQ
Can I use a different type of cookie instead of shortbread?
Yes, you can substitute shortbread cookies with other types like graham crackers or chocolate cookies, but it may alter the flavor and texture of the ice cream.
How long can I store the ice cream?
The ice cream can be stored in the freezer for up to 2 to 3 weeks if covered well to prevent freezer burn.
Can I add other fruits to the ice cream?
Absolutely! Other fruits like blueberries, raspberries, or diced mango can be added for different flavors, just ensure they are diced small to blend well.
Is it possible to make this recipe dairy-free?
Yes, you can use coconut cream instead of heavy cream and a dairy-free sweetened condensed milk alternative to make the recipe dairy-free.
What can I use instead of vanilla extract?
You can use vanilla bean paste or even almond extract for a different flavor profile, keeping in mind it will change the taste slightly.
Conclusion
This delicious homemade strawberry shortcake ice cream is a delightful treat that combines creamy textures with the sweetness of strawberries and crunch from shortbread cookies. It’s a perfect dessert for any occasion, easy to make, and sure to impress your family and friends. Enjoy scooping into this frozen delight on a warm day or as a sweet ending to any meal.
More recipes suggestions and combination
Chocolate Chip Cookie Ice Cream
Swap out the shortbread cookies for crushed chocolate chip cookies, and add mini chocolate chips to the mixture for a rich chocolate delight.
Mango Coconut Ice Cream
Replace strawberries with diced mango and utilize coconut cream instead of heavy cream for a tropical flavor that transports you to the beach with each bite.
Peanut Butter Swirl Ice Cream
Incorporate swirls of creamy peanut butter into the original mixture to create a rich and nutty flavor profile that pairs wonderfully with the sweetness of the condensed milk.
Banana Foster Ice Cream
Add caramelized bananas (sautéed with butter and brown sugar) in place of strawberries for a decadent dessert with a banana foster twist.
Cookies and Cream Ice Cream
Use crushed Oreo cookies in place of shortbread cookies and mix in some chocolate syrup for a beloved classic ice cream flavor.
