Description
A delightful dessert that combines fresh raspberries, creamy ice cream, and soft shortcake for a perfect summer treat.
Ingredients
Scale
- 2 cups fresh raspberries (or frozen)
- 1/4 cup sugar (for raspberries)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar (for ice cream base)
- 1 teaspoon vanilla extract
- 1 1/2 cups crumbled shortcake (store-bought or homemade)
- Pinch of salt
Instructions
- Combine the fresh raspberries and 1/4 cup of sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the raspberries release their juices and the mixture becomes syrupy (about 5-7 minutes). Set aside to cool.
- Whisk together the heavy cream, whole milk, 3/4 cup sugar, vanilla extract, and a pinch of salt in a mixing bowl until the sugar is fully dissolved.
- Pour the ice cream base mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Fold in the cooled raspberry syrup and crumbled shortcake pieces.
- Transfer the mixture to a container and freeze for at least 240 minutes, or until the ice cream is firm.
- Scoop into bowls or cones and enjoy!
Notes
For customization, consider adding lemon juice for brightness or using different types of shortcake. Store in an airtight container in the freezer for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 25g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg