Strawberry Shortcake Ice Cream

The whole family will love this creamy vanilla ice cream with bits of angel food cake and strawberry chunks.

Course Dessert

Cuisine American

Keyword Strawberry Shortcake Ice Cream

Prep Time 45

Freezing 5

Total Time 5 45

In a heavy bottom medium saucepan, combine the ingredients for the ice cream base. Cook for 3-5 minutes on medium heat, stirring constantly until the sugar dissolves.
2 cups whole milk, 2 cups heavy whipping cream, 2 teaspoons vanilla extract, ¼ teaspoon salt, ¾ cups granulated sugar
Remove from the heat and transfer to a large bowl.
Once the milk mixture has cooled, place plastic wrap onto it so that it lightly touches the liquid (to keep a skin from forming).
Refrigerate the mixture for 2 hours, up to overnight.

Place strawberries and sugar in a saucepan over medium heat. Bring the mixture to a boil.
1 pound fresh strawberries, ¾ cup granulated sugar
While the strawberry mixture cooks, use a potato masher or fork to smush the strawberries. Once the mixture has thickened (about 10 minutes), remove it from the heat and let cool completely.
Place the strawberries in an airtight container or medium bowl with plastic wrap and place in the fridge for 2 hours, up to overnight.

Preheat the oven to 275F-degrees.
Line a baking sheet with parchment paper.
Place the angel food cake cubes onto the prepared pan in an even layer.
3 cups angel food cake
Cook for 30 minutes until the pieces are toasted.
Cool to room temperature.

Pour the ice cream base into the ice cream maker and follow the manufacturer's instructions.
Remove from the ice cream machine and place one-third of the ice cream into an ice cream container or bread pan.
Spoon one-third of the strawberry sauce and angel food cake cubes on top. Use a butter knife to gently swirl it together.
Repeat until the container is full.
Freeze for 4-6 hours until solid.