why make this recipe
Roasted Strawberry Ice Cream with Shortbread Crumble is a delightful treat that combines the sweet and tangy flavors of ripe strawberries with the creamy texture of homemade ice cream. This recipe is perfect for summer days or whenever you want a refreshing dessert. The shortbread crumble adds a crunchy texture that perfectly complements the smooth ice cream. Plus, making ice cream at home allows you to control the ingredients and customize the flavors to your liking.
how to make Roasted Strawberry Ice Cream with Shortbread Crumble
Ingredients :
- 2 cups fresh strawberries, hulled and halved
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup shortbread cookies, crushed
Directions :
- Preheat the oven to 375°F (190°C). Spread the halved strawberries on a baking sheet and roast for 20-25 minutes until soft and caramelized. Let cool.
- In a blender or food processor, combine the cooled roasted strawberries, heavy cream, milk, sugar, vanilla extract, and salt. Blend until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a container and freeze until firm, about 4 hours.
- To serve, scoop the ice cream into bowls and top with crushed shortbread cookies.
how to serve Roasted Strawberry Ice Cream with Shortbread Crumble
Serve Roasted Strawberry Ice Cream in bowls for a delightful dessert. Add a sprinkle of crushed shortbread cookies on top for extra crunch. You can also serve it with fresh strawberries or a drizzle of strawberry sauce for added flavor.
how to store Roasted Strawberry Ice Cream with Shortbread Crumble
To store Roasted Strawberry Ice Cream, keep it in an airtight container in the freezer. It can last for about 1-2 weeks. If the ice cream becomes too hard, let it sit at room temperature for a few minutes before serving to soften.
tips to make Roasted Strawberry Ice Cream with Shortbread Crumble
- Make sure to roast the strawberries until they are soft and caramelized to enhance their flavor.
- Use fresh and ripe strawberries for the best taste.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and stir it every 30 minutes until it reaches the desired texture.
- Experiment with different types of cookies for the crumble, such as graham crackers or chocolate chip cookies.
variation
You can customize this recipe by adding different fruits like peaches or blueberries. You could also add chocolate chips or nuts for extra texture and flavor.
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries, but roasting may not give the same caramelized flavor. Thaw them first before blending.
Q: Do I need an ice cream maker for this recipe?
A: While an ice cream maker helps achieve a creamy texture, you can still make ice cream without one. Just stir the mixture every 30 minutes while it freezes.
Q: How can I make this dairy-free?
A: Substitute heavy cream and whole milk with coconut cream and almond or oat milk for a dairy-free version. Adjust sweetness as needed.
Roasted Strawberry Ice Cream with Shortbread Crumble
Ingredients
For the Ice Cream
- 2 cups fresh strawberries, hulled and halved Use ripe strawberries for the best flavor.
- 1 cup heavy cream Can be substituted with coconut cream for a dairy-free option.
- 1 cup whole milk Substitute with almond or oat milk for a dairy-free version.
- 3/4 cup granulated sugar Adjust sweetness to taste.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Crumble
- 1 cup shortbread cookies, crushed Other cookies can be used for variation.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Spread the halved strawberries on a baking sheet and roast for 20-25 minutes until soft and caramelized. Let cool.
- In a blender or food processor, combine the cooled roasted strawberries, heavy cream, milk, sugar, vanilla extract, and salt. Blend until smooth.
Churning
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a container and freeze until firm, about 4 hours.
Serving
- Scoop the ice cream into bowls and top with crushed shortbread cookies.
- Add fresh strawberries or a drizzle of strawberry sauce for extra flavor if desired.