Instructions:
Preparing the Shortcake:
Preheat Oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a bowl, combine flour, baking powder, sugar, and a pinch of salt.
Add Butter: Work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
Combine Wet Ingredients: Mix in the heavy cream and vanilla extract until a dough forms.
Shape and Bake: Pat the dough into a 1/2-inch thick rectangle on the prepared baking sheet. Bake for 18-20 minutes, or until golden. Let it cool, then crumble or cut into small pieces.
Making the Strawberry Swirl:
Combine Strawberries and Sugar: In a saucepan over medium heat, mix the strawberries and 1/4 cup sugar. Cook until the strawberries soften and the mixture thickens, about 10 minutes. Let it cool, then refrigerate.
Preparing the Ice Cream Base:
Mix Milk, Cream, and Sugar: In a large bowl, whisk together the milk, heavy cream, 1/2 cup sugar, vanilla extract, and a pinch of salt until the sugar dissolves.
Churn the Ice Cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Layer the Ice Cream: In a freezer-safe container, layer the churned ice cream with spoonfuls of the strawberry swirl and crumbled shortcake pieces. Use a knife or a spatula to gently swirl the mixture.
Freeze: Cover and freeze the ice cream for at least 4 hours, or until firm.
Serving:
Scoop and Enjoy: Once the ice cream is firm, scoop it into bowls or cones. Enjoy your homemade Strawberry Shortcake Ice Cream as a delightful treat that combines creamy ice cream, sweet strawberries, and tender shortcake pieces in every bite.
This recipe offers a fun and rewarding way to create a classic summer dessert with a twist. Enjoy the process and the delicious results!