Raspberry Chipotle Ice Cream Shortcake Recipe

Name: Raspberry Chipotle Ice Cream Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chipotle Raspberry Ice Cream; 1 pint cream; 1 cup milk; 4 egg yolks; 1/2 cup sugar; 2 tsp vanilla extract; 1/2 tsp ground chipotle; 1/2 cup fresh raspberries; 1/2 cup freshly frozen raspberry; Shortcake; 2 1/3 cups all-purpose flour; 2 tbsp sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 5 oz unsalted butter, cut into very small pieces and chilled; 1 cup buttermilk (low fat if desired); Assemble shortcake:; Shortcake; Raspberry chipotle ice cream; 2 cups fresh raspberries; (optional mint sprigs; whipped cream)

Servings: persons

Chipotle Raspberry Ice Cream
1 pint cream
1 cup milk
4 egg yolks
1/2 cup sugar
2 tsp vanilla extract
1/2 tsp ground chipotle
1/2 cup fresh raspberries
1/2 cup freshly frozen raspberry
Shortcake
2 1/3 cups all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 oz unsalted butter, cut into very small pieces and chilled
1 cup buttermilk (low fat if desired)
Assemble shortcake:
Shortcake
Raspberry chipotle ice cream
2 cups fresh raspberries
(optional mint sprigs; whipped cream)

1
Ice Cream:
2
Whisk over medium heat until barely boiling: cream, milk, egg yolks, sugar, vanilla extract, and chipotle. Add 1/2 cup fresh raspberry and continue whisking for 1 more minute. Remove from heat and pour into a cold (refrigerated prior to use) bowl. Place bowl in refrigerator to cool for 1.5 hours. Pour mixture into electric ice cream maker and follow instructions EXCEPT, only put ice 1/2 way up the ice cream cylinder. Start ice cream maker and run for ONLY 7-10 minutes. Carefully remove cover (so as not to get salt water in) and add the set aside ingredients freshly frozen raspberries. Cover and start ice cream maker again after adding ice and salt to barrel. Continue until done (about 20 minutes).
3
Shortbread:
4
Preheat oven to 400u00b0. Spray baking sheet lightly with cooking spray. Mix dry ingredient in bowl: flour, sugar, baking powder, baking soda, salt. Cut butter pieces into flour mixture using pastry blender. Stir buttermilk to make sticky dough. Lightly flour counter and hands and, gently knead dough 3 or 4 times until it holds together. On a lightly floured surface, gently roll dough with a rolling pin until 1/2 inch thick. With a floured 2 1/2-inch biscuit cutter, cut out 8 circles from dough and transfer to baking sheet. Lightly brush top of each shortcake with a little buttermilk. Bake until shortcakes rise and turn lightly golden, 16 to 18 minutes.
5
Assemble the Shortcake:
6
Place hot shortcake in bowl. Cover with about 1/4 cup fresh raspberries. Scoop 1/2 cup Chipotle Rasberry Ice Cream on top. Optional: May garnish with mint sprig and whipped cream.

1317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Chipotle Raspberry Ice Cream, 1 pint cream, 1 cup milk, 4 egg yolks, and more.

Yes, Raspberry Chipotle Ice Cream Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Raspberry Chipotle Ice Cream Shortcake

How did you like this recipe?

Frequently Asked Questions