Strawberry Shortcake Ice Cream 

Ingredients  

For the Ice Cream

• 1 lbs 5 oz fresh strawberries leaves removed and halved
• 3/4 cup sugar
• 1 1/2 cups whole milk
• 1 cup skim milk powder
• 2 cups heavy cream
• 1 tablespoon vanilla extract
• Pinch of salt

For the Cake

• 1 1/2 cups all-purpose flour can use all-purpose gluten-free flour
• 3/4 cups sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup oil
• 1 cup milk any kind will work
• 1 tablespoon vanilla extract
• 1 tablespoon vinegar

Instructions 

• Coat the strawberries in ¼ cup sugar and allow it to sit for about 20 minutes. Preheat the oven to 400 degrees F.
• Place the strawberries in a baking pan in a single layer and roast for about 20 – 25 minutes.
• Take about ⅔ of the strawberries and put through a blender to puree.
• Add the sugar, milk, and skim milk powder and blend until combined.
• Mix with the heavy cream, vanilla extract, and salt.
• Pour in a container and allow it to chill in the refrigerator until it is 40 degrees F.
• Preheat the oven to 350 degrees F.
• Mix together all the ingredients for the cake, except the vinegar.
• Mix well until there are no lumps.
• Grease and flour a 9-inch cake pan.
• Quickly stir in the vinegar into the batter and pour into the baking pan.
• Bake for about 30 – 35 minutes, or until the top springs back when gently pressed, or a toothpick comes out clean when inserted.
• Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
• Rip apart about ⅓ of the cake into small chunks.
• Churn the ice cream according to manufacturer instructions. Fold in the remaining strawberries and the cake chunks.
• Pour into an air tight container and allow to freeze until firm.