Ingredients

The following ingredients have 4 Servings
  • 1 lbs 5 oz fresh strawberries (leaves removed and halved)
  • ¾ cup sugar
  • 1 ½ cups whole milk
  • 1 cup skim milk powder
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 1 ½ cups all-purpose flour (can use all-purpose gluten-free flour)
  • ¾ cups sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup oil
  • 1 cup milk (any kind will work)
  • 1 tablespoon vanilla extract
  • 1 tablespoon vinegar

Instruction

  • 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 2/3 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 1/3 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.