The only thing better than strawberry shortcake, is this delicious dessert in ice cream form!
Prep Time: 20 min | Cook Time: 20 Min | Inactive Time: 3 Hours | Yield: 6 Servings

Ingredients
• 4 cups of strawberries, sliced and washed
• 1 cup cane sugar
• 2 tablespoon of balsamic vinegar
• 1 cup of buttermilk
• 1⁄2 cup heavy whipping cream
• 1⁄3 cup Greek yogurt
• 2 teaspoons vanilla extract
• Pinch of salt
• 3 packages of the Nunbelievable Shortbread Cookie

Instructions
1. Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper
2. Toss the berries with the cane sugar and balsamic vinegar
3. Pour the berries on the prepared baking sheet
4. Roast for 15 minutes, then cool for at least 10 minutes
5. Once cooled, strain the berries and discard the excess juice
6. Add the berries to a food processor and pulse for two minutes until smooth
7. Then, add the buttermilk, whipping cream, Greek yogurt, vanilla extract and salt
8. Blend until smooth, scraping down with a spatula as needed
9. Transfer to an ice cream machine and churn according to instructions
10. Transfer the strawberry ice cream into a freezer-safe container rand combine with the six
shortbread cookies
11. Freeze in the freezer-safe container for three hours, then serve