Strawberry Shortcake Ice Cream – a delicious recipe with Strawberries, Pre-made, Milk, Sugar, Salt, Heavy Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Yields 5 cups.
2
Hull your strawberries. Put them in a food processor and pulse until they are chopped finely. Set aside.
3
Cut up your angel food and set aside.
4
With a hand mixer or a stand mixer, combine the whole milk, sugar and salt and blend well. Stir in cream and vanilla and mix well. Add your strawberries and angel food cake and stir by hand.
5
Cover and store in the fridge for 1 to 2 hours. Remove and pour into the bowl of your ice cream maker. Make sure your bowl is frozen completely before this. I keep mine in the freezer all the time to avoid this problem.
6
Turn the ice cream machine on and mix for 15 to 20 minutes.
7
You can serve this immediately or stick it in the freezer until you're ready to serve it. If you put it in the freezer, keep in mind you need to take it out 10 or so minutes before serving.
8
Serve with a smile and enjoy!
340
kcal
Calories
10
g
Fat
46
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups Strawberries, 2 cups Pre-made Angel Food Cake, Cut Up, 3/4 cups Whole Milk, 2/3 cups Sugar, and more.
Yes, Strawberry Shortcake Ice Cream 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.
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