Vegetarian Ice Cream
Boozy Berry Shortcake Ice Cream
A strawberry shortcake ice cream with a splash of vodka.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 60 g | ½ cup | strawberries, chopped | |
| 100 g | ½ cup | granulated sugar, divided | |
| 5 ml | 1 tsp | vanilla extract | |
| 240 ml | 1 cup | whole milk, or milk substitute | |
| 180 ml | ¾ cup | double cream, or milk substitute | |
| 44 ml | 1½ oz | vodka | |
| 44 ml | 1½ oz | cream liqueur | |
| shortbread biscuits | |||
| whipped cream | |||
| blueberries |
Ingredients
Method
- Mix the chopped strawberries with 3 tablespoons of sugar in a medium bowl. Mash until the sugar is mixed into the strawberries. Add another ¼ cup of sugar, the vanilla extract, milk and double cream. Mix until combined.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Pour the vodka and cream liqueur into the pint.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Crumble the shortbread into the hole and spin again on the mix-in program.
- Re-spin if it needs it. Serve straight away. Serve with whipped cream, strawberries, blueberries and extra shortbread.
Nutrition per serving estimated
- Calories
- 403 kcal
- Fat
- 23 g
- of which saturates
- 14 g
- Carbohydrate
- 36 g
- of which sugars
- 34 g
- Fibre
- 0.3 g
- Protein
- 2.8 g
- Sodium
- 40 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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