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Raspberry Shortbread Ice Cream

Ingredients

  • Ingredients for Raspberry Sauce:
  • 1 pint of frozen raspberries
  • 3 tablespoons of sugar
  • 1/2 tablespoon of cornstarch
  • Ingredients for Ice Cream:
  • 1 1/4 cups of milk {I used 2%}
  • 3/4 cup sugar
  • 2 1/2 cups of heavy whipping cream
  • 3 tablespoons of malted milk powder
  • 1 teaspoon of vanilla extract
  • 1 jar of marshmallow cream
  • 1 package of Walkers Mini Shortbread Fingers {4.4 oz.}

Instructions

  • Place the pint of frozen raspberries in a bowl.
  • Mix with 3 tablespoons of sugar and 1/2 tablespoon of cornstarch.
  • Place in the fridge for two hours.
  • Place the Walkers Shortbread Mini Fingers into a Ziploc bag.
  • With the aid of a rolling pin, roll over the cookies until they are crushed into cookie bits.
  • Set aside.
  • In a small mixing bowl add 3/4 cup sugar with the milk, malted milk powder, and vanilla.
  • With a whisk beat together until the sugar and malted milk powder, until combined.
  • Add the heavy whipping cream to the mixture and blend with a whisk until mixed together.
  • Pour the ingredients from the small mixing bowl into the freezer bowl of your ice cream machine. Turn on and churn for approximately 15 minutes.
  • Take out the raspberry sauce from the fridge.
  • Turn the Ice Cream Machine off.
  • Pour in the raspberry sauce into the ice cream mixture.
  • Turn the Ice Cream Machine back on and churn for an additional 5-10 minutes.
  • Turn the Ice Cream Machine off and take off the freezer bowl from the machine.
  • With a spatula, spoon in the marshmallow cream and mix into the ice cream.
  • Next pour in the crushed cookies and mix into the ice cream.
  • Spoon in the finished ice cream into a freezer safe container and chill for 2 hours.