Raspberry Shortcake Ice Cream

Raspberry Shortcake Ice Cream is a delightful summertime treat that brings together the sweet, juicy essence of fresh raspberries and the rich, creamy goodness of homemade ice cream. The balance of flavors and textures creates a harmony that stirs up nostalgic memories of vacations and warm sunny days. Plus, it offers the added comfort of shortcake crumbles, making it a heartwarming dessert that’s perfect for family gatherings or a refreshing snack after lunch. In this recipe, I’ll walk you through a step-by-step process to create this delectable dish, ensuring it’s approachable and enjoyable for every home cook.

Why You’ll Love This Recipe

The appeal of Raspberry Shortcake Ice Cream lies in its uncomplicated preparation combined with a gourmet finish. With minimal ingredients required and straightforward steps, this recipe makes it easy for anyone to recreate this delightful dessert. Perfect for impressing guests during summer barbecues or satisfying your family’s sweet tooth after dinner, it’s bound to become a staple in your recipe collection. The blend of sweet raspberry syrup, creamy ice cream, and wonderful shortcake distinguishes it as a crowd-pleaser that everyone will adore. Plus, it’s entirely customizable to suit your taste preferences!

Ingredients

2 cups fresh raspberries (or frozen) – Bursting with vibrant color and a sweet-tart flavor, raspberries add a juicy tartness that perfectly complements the creaminess of the ice cream.
1/4 cup sugar (for raspberries) – This touch of sweetness helps coax out the natural flavors of the berries, transforming them into a luscious syrup.
2 cups heavy cream – Rich and decadent, heavy cream forms the base of our ice cream, creating a velvety texture.
1 cup whole milk – This adds creaminess while balancing the richness of the heavy cream.
3/4 cup sugar (for ice cream base) – Sweetening the mixture ensures a delightful flavor that enhances every scoop.
1 teaspoon vanilla extract – A splash of aromatic vanilla enhances the overall flavor, marrying the different elements beautifully.
1 1/2 cups crumbled shortcake (store-bought or homemade) – This crispy, buttery addition introduces texture and a familiar, comforting taste.
Pinch of salt – A small amount of salt elevates the sweetness and rounds out the flavors.

Step-by-Step Directions

Prepare the Raspberry Syrup: In a small saucepan, combine the fresh raspberries and 1/4 cup of sugar. Heat over medium heat while stirring occasionally. In about 5–7 minutes, the raspberries will release their juices, and the mixture will thicken into a syrup. Set aside to cool.
Make the Ice Cream Base: In a mixing bowl, whisk together the heavy cream, whole milk, 3/4 cup sugar, vanilla extract, and a pinch of salt. Make sure the sugar is fully dissolved for a smooth mixture.
Churn the Ice Cream: Pour your ice cream base mixture into an ice cream maker. Follow the manufacturer’s instructions to churn it until it reaches a soft-serve consistency.
Combine with Raspberry Syrup and Shortcake: Once the ice cream is churned to the desired texture, gently fold in the cooled raspberry syrup. Then add the crumbled shortcake pieces, ensuring they are well-distributed throughout the mixture.
Freeze the Ice Cream: Transfer the mixture to an airtight container and freeze it for at least 4 hours, or until it’s firm enough to scoop.
Enjoy Your Treat!: Serve in bowls or cones. This Raspberry Shortcake Ice Cream is best enjoyed on a hot day or during family gatherings to create sweet memories with every scoop.

Tips & Tricks

Fresh vs. Frozen Raspberries: Use fresh raspberries when they’re in season for the best flavor. However, frozen raspberries work well too and are available year-round.
Make Your Own Shortcake: While store-bought shortcake is convenient, making your own adds a personal touch. Consider adding in some vanilla or almond extract to the shortcake for extra flavor.
Experiment with Mix-Ins: Feel free to get creative with additional mix-ins like chocolate chips, nuts, or other berries.
Use a Quality Ice Cream Maker: For optimal results, ensure your ice cream maker’s bowl is fully frozen before starting the churning process.

Serving Suggestions & Pairings

Raspberry Shortcake Ice Cream is versatile for any occasion. Serve it in waffle cones for a fun treat at summer BBQs or elegantly in dessert bowls with a drizzle of additional raspberry syrup for a refined presentation. This dessert pairs wonderfully with freshly brewed iced tea or sparkling lemonade, offering a refreshing contrast. Consider serving it alongside chocolate cake or light fruit salads for a delightful dessert spread.

Nutritional Information

Each serving of Raspberry Shortcake Ice Cream contains approximately:

Calories: 350
Total Fat: 23g
Saturated Fat: 14g
Carbohydrates: 35g
Sugars: 28g
Protein: 5g

While this ice cream is indulgent, it’s also important to enjoy it in moderation as part of a balanced diet, alongside plenty of fruits and vegetables.

Storing Tips & Variations

Storage: Store Raspberry Shortcake Ice Cream in an airtight container to prevent freezer burn. It can be kept in the freezer for up to 2 weeks, but it’s best enjoyed fresh.
Variations: To mix things up, try using other berries like strawberries or blueberries instead of raspberries. You could also add citrus zest for an added zing. For a dairy-free version, substitute coconut cream and almond milk for the dairy components.

Conclusion

Raspberry Shortcake Ice Cream is a beautifully rich and refreshing dessert that is sure to please everyone at your table. With its easy-to-follow instructions and delightful combination of flavors, it’s an experience you won’t want to miss. Try making this recipe today, and savor every last creamy, fruity bite. Don’t forget to share your thoughts and variations; I can’t wait to hear how yours turned out!

FAQs

Can I use frozen raspberries?
Yes! Frozen raspberries work just as well as fresh ones. Just slightly adjust the cooking time if they are still solid.
How long does it take to churn the ice cream?
Typically, it takes about 20-30 minutes to churn, but this may vary depending on your ice cream maker’s model.
What if I don’t have an ice cream maker?
You can freeze the ice cream mixture in a shallow dish. Stir every 30 minutes for the first 2-3 hours to break up ice crystals until it reaches a scoopable consistency.
Can I substitute the heavy cream?
Full-fat coconut milk is a great alternative for those looking for a dairy-free option while maintaining a creamy texture.
How can I make this a lower-sugar recipe?
You can reduce the amount of sugar used or try using a sugar substitute like stevia or erythritol. However, ensure that the texture remains smooth and creamy.