Raspberry Shortcake Ice Cream
A delightful dessert that perfectly combines fresh raspberries with rich, creamy homemade ice cream, capturing the essence of summer in every scoop.
Ingredients
For the raspberry syrup
- 2 cups fresh raspberries (or frozen)
- 1/4 cup sugar (for raspberries)
For the ice cream base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar (for ice cream base)
- 1 teaspoon vanilla extract
- 1 pinch salt
For assembly
- 1 1/2 cups crumbled shortcake (store-bought or homemade)
Instructions
Prepare the raspberry syrup
- Combine the fresh raspberries and 1/4 cup of sugar in a small saucepan. Heat over medium heat, stirring occasionally, for about 5-7 minutes until the mixture thickens into syrup. Set aside to cool completely.
Make the ice cream base
- In a mixing bowl, whisk together the heavy cream, whole milk, 3/4 cup of sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved.
Churn the ice cream
- Pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, approximately 20-30 minutes.
Combine and freeze
- Gently fold in the cooled raspberry syrup and crumbled shortcake into the churned ice cream until well incorporated.
- Transfer the mixture to a suitable container and place in the freezer for at least 4 hours, or until firm.
Serve
- Scoop the ice cream into bowls or cones and enjoy!
Notes
For a creamier texture, add a splash of milk to the raspberry syrup. Chill your mixing bowl before whipping the cream for best results. Garnish with fresh raspberries or whipped cream.