Dessert - Strawberry shortcake ice cream nutrition recipes
Author: Jeremiah Sparacio
Creamy strawberry ice cream made with roasted, sweet summer strawberries and chunks of delicious vanilla sponge cake swirled in. No churn strawberry shortcake ice cream is rich and creamy, with cake and berries in every bite.
Strawberry Shortcake Ice Cream
No churn strawberry shortcake ice cream is rich and creamy, with cake and berries in every bite. The best recipe for an easy summer dessert!
Provided by: Donna Elick
Total time: 248 minutes
Prep time: 8 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 6
Provided by: Donna Elick
Total time: 248 minutes
Prep time: 8 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 6 ounces pound cake (cut into 1-inch cubes, See Notes)
- 5 Golden Oreos (crumbled into pieces, See Notes)
- 1 cup chopped fresh strawberries
- 2 tablespoons strawberry syrup dessert topping (See Notes)
Nutrition:
- Serving Size: 2 scoops
- Sodium: 321 mg
- Sugar: 56 g
- Fiber: 1 g
- Cholesterol: 141 mg
- Calories: 631 kcal
- Saturated Fat: 22 g
- Fat: 37 g
- Protein: 10 g
- Carbohydrate: 67 g
- Unsaturated Fat: 12 g
- In a large freezer safe bowl or dish, stir the heavy cream and sweetened condensed milk together. (I use a 2-pound loaf pan.)
- Stir in pound cake cubes and crumbled Golden Oreo pieces, then scatter the chopped strawberries throughout the mixture (scattering prevents them from clumping together).
- Incorporate the strawberry syrup, ½ tablespoon at a time, to different areas of the ice cream so that it’s spread out evenly.
- Cover the pan tightly with a lid, plastic wrap, or foil, and place it in the freezer.
- Allow the ice cream to chill for at least 4 hours or until frozen solid.
Roasted Strawberry Shortcake Ice Cream
Creamy strawberry ice cream made with roasted, sweet summer strawberries and chunks of delicious vanilla sponge cake swirled in. This is the ultimate strawberry shortcake dessert for summer!INTERMEDIATE - This is an easy ice cream recipe, but requires more than one component. Therefore some planning ahead is required to make this ice cream. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Provided by: Dini @ The Flavor Bender
Total time: 875 minutes
Cook time: 55 minutes
Prep time: 100 minutes
Yields: 6 servings
Cuisine: American,North American
Number of ingredients: 11
Provided by: Dini @ The Flavor Bender
Total time: 875 minutes
Cook time: 55 minutes
Prep time: 100 minutes
Yields: 6 servings
Cuisine: American,North American
Number of ingredients: 11
Ingredients:
- 455 g strawberries (stems removed, 1 lb)
- 3 tbsp white sugar
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 5 egg yolks (from large eggs)
- 100 g white sugar (½ cup)
- ¼ tsp sea salt
- 120 mL whole milk (½ cup)
- 420 mL heavy cream (1 ¾ cup)
- 15 ml vanilla extract (1 tbsp)
- 1 ½ cups sponge cake (cut into ½ inch cubes, you can use vanilla cake instead as well)
Nutrition:
- Serving Size: 1 cup
- Calories: 594 kcal
- Carbohydrate: 69 g
- Protein: 9 g
- Fat: 32 g
- Saturated Fat: 19 g
- Cholesterol: 304 mg
- Sodium: 501 mg
- Fiber: 2 g
- Sugar: 52 g
- Unsaturated Fat: 11 g
- Roasted strawberries
- Preheat the oven to 400°F / 204°C.
- Wash and dry the strawberries and cut them in half (in quarters if they are bigger).
- Place them in a bowl, and add the white sugar and lemon juice. Mix to combine.
- Place the strawberries in a quarter sheet pan (9 x 13 inch pan) and spread out evenly.
- Bake in the preheated oven for 35 - 40 minutes.
- Remove from the oven, and stir in the vanilla extract with the hot strawberry mix. Let it cool to room temperature.
- Place about ½ of the strawberries in a bowl (with as little syrup as possible). This is used to layer with the ice cream.
- Place the rest of the strawberries and the syrup in a small blender and blend to form a fairly smooth puree. This should be about ¾ cup - 1 cup of puree.
- You can also do this up to 3 days in advance if you prefer.
- Strawberry shortcake ice cream
- Place the yolk, sugar and salt in a saucepan. Whisk until smooth and there are no lumps.
- Add the vanilla, milk and heavy cream, and whisk until combined.
- Heat over medium heat while whisking frequently, until the custard reaches 170°F / 77°C. This can take 10 - 12 minutes. Whisking will prevent the custard from catching at the bottom of the pan and burning.
- Once the custard is cooked, remove from the heat and stir in the 1 cup of roasted strawberry puree.
- Chill the mix in the fridge overnight.
- The following day, churn the custard in your ice cream maker according to manufacturer’s instructions.
- Once the ice cream base is churned, fill the ice cream container about ½ of the way with the ice cream base (I use a loaf pan).
- Quickly add some of the remaining strawberries to the ice cream, and about ½ of the cake cubes. Swirl to mix.
- Layer another ⅓ of the ice cream layer followed with the strawberries and the rest of the cake. Swirl to mix.
- Finish with the last bit of ice cream and swirl once more to mix the cake and strawberries through all the layers.
- Cover and freeze overnight, or at least 4 hours until frozen.
- Once frozen, the ice cream is ready to be served.
Strawberry Shortcake Popsicles
This Strawberry Shortcake Popsicle has everything you love about the classic dessert in a frozen treat. From the creamy inside to the crumb coated outside, it is delicious.
Provided by: Desserts on a Dime
Total time: 405 minutes
Cook time: 390 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 9
Provided by: Desserts on a Dime
Total time: 405 minutes
Cook time: 390 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- For the Popsicles:
- 1 1/2 cup fresh strawberries (cleaned and diced )
- 1/2 cup Whole Plain Greek Yogurt
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- For the Crunch Topping:
- 2 cups Freeze Dried Strawberries
- 2 cups Vanilla Wafers
- ¼ cup Unsalted Butter melted
Nutrition:
- Calories: 635 kcal
- Carbohydrate: 105 g
- Protein: 5 g
- Fat: 20 g
- Saturated Fat: 11 g
- Trans Fat: 1 g
- Cholesterol: 50 mg
- Sodium: 182 mg
- Fiber: 8 g
- Sugar: 48 g
- Unsaturated Fat: 5 g
- Serving Size: 1 serving
- Combine all the popsicle ingredients into a blender and blend until smooth. Pour this mixture into the popsicle molds and freeze for 4-6 hours or until the popsicles are fully frozen (overnight works great too).
- While the popsicles are freezing, place the freeze dried strawberries and the vanilla wafers in a food processor.
- Pulse on high until the mixture is in fine crumbs.
- Then add in the melted butter and pulse until well combined. Then spread this mixture out on a flat plate.
- When the popsicles are ready, run warm water on the outside of the molds to loosen the popsicles from the molds.
- Thaw the popsicles for a minute to soften them slightly. Then dip all sides of the popsicles in the crumb mixture to coat all sides. Work quickly so that the popsicles do not melt.
- After the popsicles have been coated with the crumb mixture, place them on a baking sheet lined with parchment paper and freeze them for 20-30 minutes.
- Then the popsicles are ready to serve or you can store them in a freezer bag or container for up to 3 months.
