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Bright Strawberry Shortcake Ice Cream with Marshmallow Creme

Yo,

Strawberry shortcake is a dessert that I very much enjoy. It’s like a taste of summer when you eat it. Yet it is such a simple thing to make some sweet biscuits, whipped cream, and strawberries and there you will discover the flavors of summer. This Strawberry Shortcake Ice Cream is inspired by the traditional strawberry shortcake with a few key differences. First off, instead of putting biscuits in ice cream (that just sounds weird) I used vanilla wafers. I also, used marshmallow creme in place of the whipped cream, just because I love marshmallow creme in ice cream! Of course, there are still plenty of sweetened strawberries.

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First, let’s make the strawberry ripple. In a medium saucepan combine the frozen strawberries, cornstarch, and salt.

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Bring to a boil, stirring often, until thickened. Remove the saucepan from the heat and stir in the butter until it is melted. Set aside to cool, then refrigerate.

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Next, we will work on the vanilla wafer ice cream. In a food processor blend a package of vanilla wafers until a fine flour is made.

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Place the vanilla wafer “flour” in a medium bowl and set aside.

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In a small bowl whisk together the egg yolks and sugar until light and fluffy. Set aside.

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In a medium saucepan heat the heavy cream with sugar. Stirring often.

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Bring the mixture to a boil. Remove from heat promptly, as this will happily boil over.

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Whisk a small amount of the boiling cream into the egg yolk mixture.

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Whisk all of the egg yolk mixture back into the cream. This whole process will help to gently warm the eggs, so that you don’t wind up with scrambled egg ice cream.

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Return the saucepan to the heat. Cook and stir until the mixture is thick enough to coat the back of a wooden spoon and hold its place after you swipe your finger through it.

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Remove the saucepan from the heat and stir in the vanilla.

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Pour the mixture from the saucepan over the vanilla wafer “flour” and stir to combine. Cover the ice cream and refrigerate it overnight.

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Freeze the ice cream according to your ice cream machine’s manufacturer instructions. Once frozen layer it in a freezable container: half ice cream, half strawberry ripple, half marshmallow creme, repeat once. Then stir it together pretty well (the strawberry layer is hard to scoop through if it is super thick) so that the ice cream is rippled and not just layered. Freeze until ready to enjoy.

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I’m sure you are going to love this favorite summer ice cream! Strawberry Shortcake Ice Cream is vanillay, sweet, and has plenty of the bright flavor of strawberries. It’s perfect to have on hand anytime you need an ice cream pick-me-up or for summer parties after a delicious meal off the grill.

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What is your favorite summer dessert?

Bright Strawberry Shortcake Ice Cream with Marshmallow Creme
Author: 
 
Strawberry Shortcake Ice Cream: this ice cream is full of the taste of summer! Plenty of sweetness, vanilla, and strawberries.
Ingredients
  • For the Strawberry Ripple:
  • 16oz. sliced, sweetened, frozen strawberries
  • 1T. cornstarch
  • ⅛t. salt
  • 1T. butter
  • For the Vanilla Wafer Ice Cream:
  • 1pkg. vanilla wafers, reduced to a "flour" in a food processor
  • 6 egg yolks
  • ½c. sugar
  • 2½c. heavy cream
  • ½c. sugar
  • 1t. pure vanilla extract
  • To Assemble:
  • 7oz. marshmallow creme
Method
  1. For the Strawberry Ripple:
  2. In a medium saucepan combine the strawberries, cornstarch, and salt.
  3. Bring to a boil, stirring often. Boil until thickened.
  4. Remove from heat and stir in the butter until melted.
  5. Cover and refrigerate until ready to use.
  6. For the Vanilla Wafer Ice Cream:
  7. Place the Vanilla Wafer "flour" in a medium bowl. Set aside.
  8. In a small bowl whisk together the egg yolks and ½c. sugar until light and fluffy. Set aside.
  9. In a medium saucepan stir together the heavy cream and remaining ½c. sugar. Bring to a boil, stirring often.
  10. Whisk about 1 cup of the boiling cream into the egg yolk mixture. Whisk all of the egg yolk mixture back into the saucepan with the cream.
  11. Return the saucepan to the heat and cook until the mixture is thick enough to stick to the back of a wooden spoon and hold its shape after you run your finger through it.
  12. Remove the saucepan from the heat and stir in the vanilla. Pour the mixture over the vanilla wafer "flour" and stir until well combined.
  13. Cover and refrigerate overnight.
  14. Freeze in an ice cream maker according to manufacturer's directions.
  15. To Assemble:
  16. Once the ice cream is frozen layer it in a freezable container as follows: half ice cream, half strawberry ripple, half marshmallow creme, repeat once. Then give the layers several stirs together so that the ice cream is rippled and not just layered.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)