Strawberry Shortcake Ice Cream

Name: Strawberry Shortcake Ice Cream
Prep time: 5 min
Total time: 5 min
Yield: 6
Cuisine: American
Ingredients: 16 oz Strawberry (16 ounces frozen strawberries (about 3 cups)); 1.08 cup Granulated Sugar (⅓ cup sugar + ¾ cup sugar); 1 tsp Cornstarch (1 teaspoon cornstarch); 1 ¾ cup Heavy Cream (1¾ cups heavy cream); 1 ¼ cup Whole Milk (1¼ cup whole milk); 0.13 tsp Kosher Salt (⅛ teaspoon kosher salt); 1 tbsp Vanilla (1 tablespoon vanilla extract (or 1 vanilla bean, scraped)); 1 ½ cup Golden Oreo (1½ cups golden Oreos (quartered, about 12 Oreos)); 0 pieces Whipped Cream (whipped cream (for serving, if desired))

Strawberry Shortcake Ice Cream - Dessert (American)

5 minAmerican

Servings6

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Vegetarian
Pescatarian
Egg Free

Steps

1Strawberry Sauce
2Place the frozen strawberries, ⅓ cup sugar, and cornstarch in a small saucepan. Set the heat to medium-low, stirring occasionally, until the berries have softened. This should take between 5 and 10 minutes.
3When the berries have mostly thawed, increase the heat to medium. Mash them a bit with a potato masher and stir constantly while the liquid simmers and the sauce thickens, about 2 minutes more. Remove from the heat and cool completely before placing in the refrigerator to chill until needed.
4Ice Cream Instructions
5Whisk together the cream, milk, sugar, salt, and vanilla extract. Pour into the ice cream machine and freeze according to the manufacturer's directions.
6Scoop the churned ice cream into a freezer container, adding a spoonful or two of the strawberry sauce along with each scoop of the ice cream. Scatter the cookie pieces throughout the ice cream while transferring it to the container.
7Swirl very lightly with a knife and place in the freezer until ready to serve. Serve with any remaining strawberry sauce on top. Add a dollop of whipped cream as well, if desired.