:: Raspberry Shortbread Ice Cream ::
Sara and I are so very excited to be Blogger Ambassadors for Walkers Shortbread! You know your favorite plaid cookie tin that you have been enjoying every holiday since you were a kid? We were asked to come up with recipes using their delightful cookies. {A thrill for us, as these classic cookies are made from only four pure ingredients… and are GMO, vegetarian, and preservative free.} The family owned company still makes all of their traditional cakes and cookies in the same secluded village in Scotland that they have been running since 1898. We LOVE that! What’s even more exciting, Walkers is sharing the love of their cookies with our readers for a limited time {until January 31st, 2014}, with this discount code on their site SHMINI2014.
I decided to create this Raspberry Shortbread Ice Cream recipe using the Walkers Mini Shortbread Fingers. I know what you are thinking! Ice cream in February? It’s been hot in Southern California. It feels like July in January, and believe me… we could use some rain! With this crazy summer like weather, it’s the perfect time to enjoy a scoop of Raspberry Shortbread Ice Cream!
I do have to say, ice cream is my weakness. So I decided if I am going to make an ice cream recipe, I am going to make it the best with the exact flavors that I would enjoy. A while back, I made some incredible Raspberry Swirl Rolls for my Mom’s birthday. I used the simple raspberry sauce from that recipe to create the flavor base for this ice cream. The sauce is a cinch to make, and if you are like me, you might even have some frozen raspberries already in your freezer.
The raspberry sauce is made with sugar, cornstarch, and about a pint of frozen raspberries. Mix these together and set aside in the fridge for approximately two hours. I placed the Walker Mini Shortbread Fingers into a large Ziploc bag. With my rolling pin, I broke them down into small cookie bits, much like that of a cookie crust.
Yummy chilled raspberry sauce…..
As I have mentioned in previous ice cream recipes, I keep the freezer bowl of my Cuisinart Ice Cream Maker in the freezer at all times. It is there… ready to go when I need it! Set up your ice cream machine. In a small bowl whisk together: milk, sugar, vanilla, and malted milk. Once the sugar and malted milk are completely dissolved, add in the heavy whipping cream. Slowly mix together until the cream is combined. Pour the milk mixture into the freezer bowl of the ice cream maker and start churning the milk mixture. After approximately 15 minutes, add in the raspberry sauce. Turn the ice cream maker back on, and churn for another 5-10 minutes until the mixture looks like creamy ice cream!
Next turn off the ice cream maker and detach the freezer bowl. With the aid of a spatula, add in a jar of marshmallow cream and mix by hand. Once mixed, add in the cookie crumbs. Place the ice cream into a freezer safe bowl and chill for 2 hours.
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.
Now that is some magical ice cream! A perfect reason to make some for your loved ones, especially for Valentine’s Day! You too can enjoy making this Raspberry Shortbread Ice Cream, as our friends at Walkers Shortbread are sharing a lovely promo code with our readers from now until January 31st. Head on over to their site and use this promo code and enjoy some cookie love {SHMINI2014}.
Disclosure: Walkers Shortbread has sponsored us with product for recipe development. They have also generously supplied us with the promo discount code to share with our lovely Simply Happenstance Readers! For more information about their products, visit Walkers Home Page. Thanks for supporting the brands that help to make Simply Happenstance possible!
