Strawberry Shortcake Ice Cream

Yields 5 cups.

Hull your strawberries. Put them in a food processor and pulse until they are chopped finely. Set aside.

Cut up your angel food and set aside.

With a hand mixer or a stand mixer, combine the whole milk, sugar and salt and blend well. Stir in cream and vanilla and mix well. Add your strawberries and angel food cake and stir by hand.

Cover and store in the fridge for 1 to 2 hours. Remove and pour into the bowl of your ice cream maker. Make sure your bowl is frozen completely before this. I keep mine in the freezer all the time to avoid this problem.

Turn the ice cream machine on and mix for 15 to 20 minutes.

You can serve this immediately or stick it in the freezer until you’re ready to serve it. If you put it in the freezer, keep in mind you need to take it out 10 or so minutes before serving.

Serve with a smile and enjoy!