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Dessert, Kid-Friendly

Strawberry Shortcake Ice Cream

Kaden McCallum
Recipe by Kaden McCallum

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  • Prep 10 mins
  • Freeze 24 hours
  • Total 24h 10 mins
  • Easy
  • Serves 4

A favorite classic dessert, transformed into ice cream!

Tip: For a smoother constancy, transfer strawberries to a blender in step 1 and blend until smooth.

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 cup chopped fresh strawberries
  • 1/4 cup plus 3 tablespoons granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1 cup whole milk

Mix-Ins

  • 2-3 shortbread cookies, broken in 1/2-inch pieces

Toppings (Optional)

  • Chopped fresh strawberries
  • Shortbread cookies

Utensils

  • Medium Bowl
  • Fork
  • Spoon
  • Step 1

    In a medium bowl, toss to combine strawberries and 3 tablespoons sugar. Using a fork, mash strawberries. Allow mixture to rest for 10 minutes, stirring regularly.

  • Step 2

    Add remaining sugar, vanilla, cream, and milk to strawberry mixture and mix until well combined and sugar is dissolved.

  • Step 3

    Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.

  • Step 4

    Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

  • Step 5

    Select ICE CREAM.

  • Step 6

    Use a spoon to create a 1 ½-inch wide hole that reaches the bottom of the pint. Add the cookie pieces to the hole and process again using the MIX-IN program.

  • Step 7

    When processing is complete, remove ice cream from pint and serve immediately with desired toppings.

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