Strawberry Angel Food Cake Ice Cream

Strawberry angel food cake ice cream: Sweet and creamy strawberry ice cream with roasted strawberries and chunks of homemade angel food cake throughout. A fun treat for Summer!

Strawberry angel food cake ice cream recipe from @bakedbyrachel

Because it’s June. Well, no. Because it’s a day that ends in ‘Y’ … more ice cream, ready for scooping!

I’m not sure about you, but if we don’t have ice cream in our freezer, it’s time to make more or go to the store. It doesn’t matter if it’s 20 degrees outside or 90, it’s a year round favorite in this house. As are strawberries, but they’re so much better in the summer months.

Fresh local berries. Can’t get enough! I usually have at least a pound in the fridge, if not more. I really need my own strawberry patch that provides strawberries all season long. That’d be ideal.

Strawberry angel food cake ice cream recipe from @bakedbyrachel

Angel food cake and roasted strawberries…A classic dish turned into a new ice cream favorite. Put your cake in your ice cream!

I’m a huge fan of fun add-in ingredients to ice cream, brownies, chocolate, swirls of this or that, fruit and more. So why not cake? It’s a perfect combination. Creamy strawberry ice cream loaded with roasted strawberries and chunks of homemade angel food cake.

A fun and tasty ice cream recipe that you absolutely need to add to your Summer plans!

Strawberry angel food cake ice cream recipe from @bakedbyrachel


Strawberry Angel Food Cake Ice Cream

Sweet and creamy strawberry ice cream with roasted strawberries and chunks of angel food cake throughout. A fun treat for Summer!
Prep Time15 mins
Cook Time30 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Ice cream, Strawberry
Servings: 4 plus

Ingredients

Ice Cream:

  • 2 lb strawberries
  • 1 3/4 C granulated sugar divided
  • 1 1/2 C heavy cream
  • 1 1/2 C whole milk
  • Pinch salt
  • 5 large egg yolks

Cake:

  • 6 Tbsp cake flour
  • 6 Tbsp powdered sugar
  • 3 large egg whites
  • 3/8 tsp cream of tartar
  • 1/4 tsp salt
  • 1/4 C granulated sugar
  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper. Quarter strawberries, discarding stems. Toss with 1 cup sugar. Transfer to prepared baking sheet. Roast for 15-20 minutes. Remove half of the strawberries, cover and chill. Add remaining juices and strawberries to a blender, puree until smooth. Pour through a mesh strainer, if desired, to remove any seeds. Set aside.
  • Add 1 cup heavy cream to a large bowl with mesh strainer on top.
  • To a small saucepan, add remaining 1/2 cup heavy cream, whole milk, 3/4 cup granulated sugar and salt. Cook over medium heat, stirring to dissolve sugar. When mixture is steaming, slowly pour roughly 1 cup hot liquid into egg yolks, whisking continuously. Pour egg mixture into saucepan, stir to combine. Continue cooking over medium heat until mixture coats the back of a spoon or spatula.
  • Pour warm liquid through mesh strainer. Add strawberry puree, stirring to combine. Cool to room temperature. Cover and chill thoroughly.
  • Meanwhile, preheat oven to 350°F.
  • Sift together powdered sugar and cake flour, set aside. In a medium bowl or stand mixer, add egg whites, cream of tartar and salt. Beat on medium-high speed until soft peaks form. Slowly add granulated sugar and vanilla, beating until stiff peaks form. Fold in flour mixture. Transfer to a lightly greased 8x4-inch loaf pan.
  • Bake for 30 minutes. Cool on a wire rack.
  • When ready to proceed, slice 1-2 cups worth of cake into 1-inch cubes. Scatter on a baking sheet and freezer for 30-40 minutes.
  • Churn ice cream according to manufacturer's directions. In the last 5-10 minutes, add remaining roasted strawberries.
  • Transfer to a freezer safe container, scattering cake pieces throughout. Freeze until firm, at least 4-6 hours or overnight.

Notes

Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel

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