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Raspberry Shortcake Ice Cream

A delightful summertime treat that combines fresh raspberries, creamy ice cream, and shortcake crumbles, creating a nostalgic and refreshing dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Raspberry Syrup
  • 2 cups fresh raspberries or frozen, for a sweet-tart flavor
  • 1/4 cup sugar to coax out the natural flavors of the berries
For the Ice Cream Base
  • 2 cups heavy cream forms the base of the ice cream
  • 1 cup whole milk adds creaminess
  • 3/4 cup sugar for sweetening the mixture
  • 1 teaspoon vanilla extract enhances the overall flavor
  • 1 pinch salt to elevate sweetness
For the Shortcake Addition
  • 1 1/2 cups crumbled shortcake store-bought or homemade

Method
 

Prepare the Raspberry Syrup
  1. In a small saucepan, combine the fresh raspberries and 1/4 cup of sugar.
  2. Heat over medium heat while stirring occasionally until the mixture thickens into a syrup, about 5–7 minutes.
  3. Set aside to cool.
Make the Ice Cream Base
  1. In a mixing bowl, whisk together the heavy cream, whole milk, 3/4 cup sugar, vanilla extract, and a pinch of salt until fully combined.
Churn the Ice Cream
  1. 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.
Combine with Raspberry Syrup and Shortcake
  1. Once churned, gently fold in the cooled raspberry syrup and crumbled shortcake pieces until well-distributed.
Freeze the Ice Cream
  1. Transfer the mixture to an airtight container and freeze for at least 4 hours, or until firm enough to scoop.
Enjoy Your Treat!
  1. Serve in bowls or cones, best enjoyed on hot days or during gatherings.

Notes

Use fresh raspberries for the best flavor, but frozen also work well. Consider making your own shortcake for a personal touch, and experiment with different mix-ins.