Why Make This Recipe
Roasted Strawberry Ice Cream with Shortbread Cookie Crumble is an easy and delightful treat for any warm day. The roasted strawberries bring out a deep, sweet flavor, while the creamy ice cream is perfectly complemented by the crunchy shortbread crumble. It’s a simple dessert that will impress your family and friends and is perfect for gatherings or just enjoying at home.
How to Make Roasted Strawberry Ice Cream with Shortbread Cookie 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
- 1 tablespoon butter, melted
Directions:
- Preheat your oven to 400°F (200°C). Spread the halved strawberries on a baking sheet and roast for about 20 minutes until they are soft and start to caramelize. Let them cool slightly.
- In a blender, combine the 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.
- In a separate bowl, mix the crushed shortbread cookies with melted butter until well combined.
- Once the ice cream is done churning, layer it in a container with the shortbread cookie crumble. Swirl gently to combine the two.
- Freeze the ice cream for at least 4 hours before serving. Enjoy your delicious creamy roasted strawberry ice cream with homemade shortbread cookie crumble!
How to Serve Roasted Strawberry Ice Cream with Shortbread Cookie Crumble
Serve the ice cream in bowls or cones. You can add extra shortbread crumble on top for an added crunch. Fresh strawberries or a drizzle of chocolate sauce can also make a nice touch. This dessert is perfect for hot summer days or any day you want to enjoy a refreshing treat!
How to Store Roasted Strawberry Ice Cream with Shortbread Cookie Crumble
Store the ice cream in an airtight container in the freezer. To keep it fresh, cover the top with plastic wrap before sealing it with the lid. It will stay good for about two weeks. If it becomes too hard, let it sit at room temperature for a few minutes before scooping.
Tips to Make Roasted Strawberry Ice Cream with Shortbread Cookie Crumble
- Use ripe strawberries for the best flavor.
- Let the roasted strawberries cool completely before blending for a smooth mix.
- If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes for a few hours to create a creamier texture.
- Switch up the shortbread cookies with other cookie types for a different flavor combination.
Variation
You can add other fruits like blueberries or raspberries to the ice cream mix for a fruity twist. For a richer flavor, try adding a splash of heavy bourbon or chocolate chips into the mixture before churning.
FAQs
1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just make sure to thaw them first and let them drain excess water.
2. How do I know when the ice cream is ready?
The ice cream is ready when it has thickened and churned into a smooth texture, usually after about 20-30 minutes in the ice cream maker.
3. Can I make this recipe without an ice cream maker?
Yes, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches a creamy consistency.
Roasted Strawberry Ice Cream with Shortbread Cookie Crumble
Ingredients
For the Ice Cream Base
- 2 cups fresh strawberries, hulled and halved Use ripe strawberries for the best flavor.
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Shortbread Cookie Crumble
- 1 cup shortbread cookies, crushed You can switch up the shortbread cookies with other cookie types for a different flavor.
- 1 tablespoon butter, melted
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Spread the halved strawberries on a baking sheet and roast for about 20 minutes until they are soft and start to caramelize. Let them cool slightly.
- In a blender, combine the 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.
Cookie Crumble Preparation
- In a separate bowl, mix the crushed shortbread cookies with melted butter until well combined.
Combination and Freezing
- Once the ice cream is done churning, layer it in a container with the shortbread cookie crumble. Swirl gently to combine the two.
- Freeze the ice cream for at least 4 hours before serving.