Strawberry Shortcake Ice Cream
Sweet strawberries mingle with crunchy golden Oreos whispering of summer in this lusciously smooth Strawberry Shortcake Ice Cream.
Foto: Barefeet In The KitchenIngredients
- 16 ounces frozen strawberries (about 3 cups)
- ⅓ cup sugar
- 1 teaspoon cornstarch
- 1¾ cups heavy cream
- 1¼ cup whole milk
- ¾ cup sugar
- ⅛ teaspoon kosher salt
- 1 tablespoon vanilla extract (or 1 vanilla bean, scraped)
- 1½ cups golden Oreos (quartered, about 12 Oreos)
- whipped cream (for serving, if desired)
Steps
Place 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.
When 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.
Whisk together the cream, milk, sugar, salt, and vanilla extract. Pour into the ice cream machine and freeze according to the manufacturer's directions.
Scoop 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.
Swirl 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.
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