Tuesday, September 3, 2019

Strawberry Shortcake Ice Cream

Yield: 20 2-scoop servings


  • Ice Cream
    • 3 cups milk
    • 2 1/4 cups sugar
    • 6 cups heavy whipping cream
    • 3 tbsp vanilla extract
    • 1 1/2 lbs fresh strawberries, petite diced
    • 1/2 lb. pound cake, cubed
  • Strawberry Rhubarb Compote
    • 2 lbs. strawberries, hulled and halved
    • 1 2/3 lbs rhubarb, cut into 3/4 inch pieces
    • 1 1/4 cup sugar
    • 4 tbsp lemon juice
  • Topping
    • 1/4 lb. pound cake, cubed
    • 1/2 lb. fresh strawberries, diced
  • Homemade shortcakes (if desired)


  1. For the ice cream, whisk together the milk, sugar, whipping cream, and vanilla.  Refrigerate for two hours.
  2. Churn the ice cream according to your mixer's instructions.  This makes a lot, so you'll have to do it in batches.
  3. While the ice cream is churning, dice the strawberries and cut the pound cake into small pieces.
  4. When the ice cream is done churning, transfer to a large mixing bowl and fold in the berries and cake.  (If you're doing it in batches, mix in the matching ratio)
  5. When mixed together, transfer to an airtight container and place in freeze for at least eight hours.
  6. For the compote, combine all ingredients in a large pot.  Bring to a simmer over medium-low heat.  Simmer until the fruit is softened, about 10 minutes.  remove from heat and cool.
  7. Store the compote in an airtight container in the fridge.
  8. When ready to serve, remove the ice cream from the freezer and let stand on countertop for 5 minutes to warm.
  9. Serve the ice cream with compote on top.  Top with additional pound cake and berries.

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