A deliciously rich and creamy roasted strawberry ice cream complete with a homemade shortbread cookie crumble. It tastes just like your favorite strawberry shortcake, but better!
Shortcake Cookie Crumble
1 1/2 cups (188 g) all-purpose flour, spooned and leveled
2/3 cup (134 g) granulated sugar
1/2 teaspoon salt
3/4 cup (170 g) cold unsalted butter, cut into cubes
Roasted Strawberry Puree
2 cups fresh strawberries, stems removed and quartered
2 tablespoons granulated sugar
1/2 teaspoon vanilla
3/4 cup whole milk
2/3 cup plus 2 tablespoons granulated sugar
1/8 teaspoon kosher salt
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla
Shortbread Cookie Crumble
Preheat the oven to 350 degrees. Spray and line a 8 x 8 ” baking pan with parchment paper. Allow the sides of the parchment to extend an inch or two over the sides of the pan for easy removal of the shortbread once baked.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar and salt. Add in the cold, cubed butter and mix on medium speed until the dough comes together. It should not be too crumbly.
Transfer the dough to the prepared pan and use your hands to press the dough into the pan, pushing it into the corners. Level the dough on top the best you can. Poke the dough with a fork.
Bake for about 25-30 minutes or until golden brown on the edges. Remove the pan from the oven and cool completely before using your hands or a knife to cut into small bits. Set aside.
Roasted Strawberry Puree
Heat oven to 350 degrees and line a baking pan with parchment paper. In a medium bowl, toss the strawberries together with the sugar and vanilla. Pour the berries out onto the prepared baking sheet.
Roast the berries for about 30 minutes or until they look darker in color and slightly caramelized. The juices from the berries will form a syrup underneath. Remove the berries from the oven and scoop the fruit and juices into a small saucepan. Simmer for about 10 minutes over medium low heat until thickened.
Transfer the mixture to the bowl of a food processor and pulse until pureed. Chill the puree in the refrigerator before adding to the ice cream.
To make the strawberry ice cream, use a hand mixer on low speed or a whisk to combine the milk, sugar and salt in a medium bowl until the sugar is dissolved.
Mix in the heavy cream and vanilla. Add the chilled roasted strawberry puree and stir to combine.
Cover the bowl and refrigerate for 3 hours or overnight.
Once chilled, whisk the ingredients together and then pour into the ice cream maker bowl.
Fit the ice cream maker with the ice cream paddle and churn according to manufacturer’s directions. Mix until thick and creamy. Add the shortbread cookie crumble and mix for 20 seconds to combine.
Transfer to an airtight container and freeze until firm, about 2 hours.