A homemade and dairy free strawberry shortcake ice-cream. Made with vanilla ice-cream combined with golden oreos and strawberry compote. The flavors are just like a strawberry shortcake and it’s made in easy, fuss-free steps. Bonus points — it’s also gluten free!
Recipe in the comments!
by dedetable
2 Comments
Strawberry Shortcake Ice-Cream —
Ice-cream base:
▢ 1 1/2 cups oat milk
▢ 2 Tbsp cornstarch
▢ 1 1/2 cups dairy free heavy cream
▢ 2/3 cup organic sugar
▢ 1 tsp vanilla extract
▢ 1/8 tsp salt
Inclusions:
▢ 16 oz strawberries, quartered
▢ 1/2 cup organic sugar
▢ 1/2 Tbsp cornstarch
▢ 1 tsp vanilla extract
▢ 1 tsp lemon juice
▢ 1 packet golden gluten free oreos, filling removed and crushed
Instructions:
1. In a pot, add strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Stir to combine then place on a medium-high heat.
2. Cook, stirring occasionally, until strawberries break down and is syrupy, about 5-7 minutes. Reduce to low heat and simmer for 5 minutes.
3. Remove from heat and allow to cool completely.
4. Meanwhile, make ice cream base. In a small pot, add milk and cornstarch. Whisk together and place on a medium-high heat. Continue whisking until thickened. Remove from heat and allow to cool until just warm (stirring, if necessary).
5. In an ice cream maker, add heavy cream, sugar, oat milk mixture, salt, and vanilla extract. Churn according to manufacturer’s instructions. For mine, this takes 20 minutes.
6. Add crushed oreos to base, reserving 1/4 cup, and fold in manually. Transfer to an airtight container and smooth out.
7. Add spoonfuls of strawberry compote and, using a toothpick or something similar, swirl into ice cream. Sprinkle reserved 1/4 cup of crushed oreos on top.
8. Cover with lid and freeze overnight. Serve next day.
Looks delicious 😋