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Milk Chocolate Strawberry Shortcake with Marshmallow-Crème Fraîche Ice Cream Recipe

The sweet marshmallow combined with the tangy flavor of crème fraîche makes this milk chocolate strawberry shortcake with marshmallow-crème fraîche irresistible and unique. Recipe courtesy of Emily Hobbs of Visions of Sugar Plum.

Servings: 6

Active time: 40 minutes

Total time:

Ice Cream

Ingredients

  • 1 c heavy cream
  • 1/3 c granulated sugar
  • 1 1/2 c mini marshmallows
  • 3 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/2 c crème fraîche
  • 2 tsp vanilla extract

Preparation

  1. Whisk together cream, sugar and marshmallows in a medium saucepan over medium heat; whisk until sugar is dissolved and marshmallows are melted. Turn off heat and whisk in egg yolks until combined.
  2. Transfer mixture to a medium to large bowl and whisk in crème fraîche and vanilla until combined.
  3. Cover and refrigerate 2 hours, or overnight.
  4. Place cold mixture in ice cream maker and process according to manufacturer's instructions.
  5. Place ice cream in a freezer-proof container and freeze until ready to serve.

Shortcakes

  • 3 c all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp granulated sugar
  • 1/2 c cold unsalted butter, cut into small pieces
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 1 c buttermilk
  • 2 oz chopped milk chocolate
  • 1 qt strawberries (thinly sliced)
  1. In a medium bowl, sift together flour, baking powder, baking soda and salt; whisk in sugar until combined. Knead in butter, using fingertips, until mealy and well incorporated.
  2. In a large bowl, whisk together egg and buttermilk until combined. Add flour mixture to wet ingredients, and stir until incorporated and a dough forms (don't over mix).
  3. Chill dough for 30 minutes in the refrigerator.
  4. Heat oven to 400°F.
  5. Pat dough into a 3/4-inch thick round on a clean, floured work surface. Cut out 6 biscuits using a round cookie cutter. Transfer to a cookie sheet. Brush shortcake with a little buttermilk and sprinkle with sugar, if desired.
  6. Bake 25 minutes, or until golden brown. Sprinkle chocolate on top of shortcake and bake an additional 2-3 minutes, or until chocolate starts to melt. Split shortcakes in half; top with strawberries and ice cream.

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Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 790
Calories from Fat 370
Total Fat 41g (63% DV)
Saturated Fat 25g (125% DV)
Trans Fat 1g
Cholesterol 235mg (78% DV)
Sodium 680mg (28% DV)
Total
Carbohydrate
93g (31% DV)
Dietary Fiber 4g (16% DV)
Sugars 36g
Protein 13g
Vitamin A 25%
Vitamin C 100%
Calcium 20%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.