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Strawberry Shortcake Ice Cream

A delightful homemade ice cream combining fresh strawberries, rich custard, and soft sponge cake, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 12 hours
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American, Summer
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Roasted Strawberries
  • 20 oz strawberries, hulled and sliced Fresh, sweet strawberries are key! Look for organically grown if possible.
  • 4 tbsp sugar You can opt for brown sugar for a deeper flavor.
  • 1.5 tbsp lemon juice Fresh lemon juice brightens the flavor.
  • 2 tsp vanilla Use high-quality vanilla extract or vanilla bean paste.
  • 1/8 tsp ground cinnamon A touch of cinnamon complements the strawberries beautifully.
For the Custard Base
  • 5 large egg yolks Use organic eggs for the best flavor.
  • 3.5 oz sugar Granulated sugar is preferred.
  • 1/4 tsp salt Enhances sweetness!
  • 1/2 cup milk Whole milk is preferred for richness.
  • 2 cups cream Heavy cream results in a luxuriously creamy texture.
  • 1 tbsp vanilla High-quality vanilla makes a difference!
For the Sponge Cake
  • 1.5 cups sponge cake, cut into 1/2-inch cubes Use store-bought or homemade; it should be light and fluffy.

Method
 

Roast the Strawberries
  1. Preheat the oven to 400°F (200°C).
  2. Hull and slice the strawberries, then toss with sugar, lemon juice, and cinnamon in a baking dish.
  3. Roast for 35-40 minutes, stirring halfway through until caramelized.
  4. Remove from the oven and stir in vanilla. Cool completely.
Make the Custard
  1. In a heatproof saucepan, whisk together egg yolks, sugar, and salt.
  2. Heat the mixture over medium heat while stirring until it reaches 170°F.
  3. Remove from heat and whisk in vanilla, then fold in milk and cream.
Blend and Chill
  1. Puree half of the cooled roasted strawberries in a blender.
  2. Fold the puree into the custard base and refrigerate overnight or for at least 8 hours.
Ice Cream Maker Process
  1. Pour the chilled mixture into the ice cream maker and churn according to manufacturer’s instructions.
Layering and Freezing
  1. In a freezer-safe container, add half of the churned ice cream, followed by half of the whole roasted strawberries and sponge cake.
  2. Top with remaining ice cream, strawberries, and sponge cubes. Freeze for at least 4 hours.
Serve
  1. Scoop portions with strawberries and cake present in each scoop. Enjoy!

Notes

For best results, ensure the ice cream maker's bowl is fully frozen before use. Store in airtight containers to prevent freezer burn.