Strawberry Shortcake Ice Cream is a delightful and refreshing dessert that brings together the best of both worlds: the classic flavors of strawberry shortcake and the cool, creamy indulgence of ice cream.
Perfect for hot summer days or whenever you’re craving something sweet, this dessert is a crowd-pleaser.
Imagine the rich taste of vanilla ice cream, the burst of juicy strawberries, and the crunch of buttery shortcake crumbles all harmoniously mixed into a single treat.
Whether enjoyed on its own or topped with extra whipped cream, this ice cream offers a blissful way to savor the timeless strawberry shortcake flavor in a fun, frozen form.
What Makes Strawberry Shortcake Ice Cream Special?
The magic of Strawberry Shortcake Ice Cream lies in its perfect balance of textures and flavors. The creamy, smooth ice cream provides a rich base that complements the freshness of ripe strawberries.
These juicy strawberries add a sweet-tart contrast, making every bite feel light and refreshing.
But the real charm comes from the shortcake crumbles — their buttery, slightly sweet crunch adds texture and a nostalgic flavor that makes the ice cream feel just like the classic dessert, but in an even more indulgent form.
The combination of cold, creamy ice cream with the flavors of shortcake and fresh berries is simply irresistible.
What sets this ice cream apart is the way it captures the essence of strawberry shortcake without being overly heavy or complicated.
It’s the perfect fusion of a beloved summer dessert and the convenience of an easy-to-make frozen treat.
Whether you’re hosting a barbecue or treating yourself after a long day, Strawberry Shortcake Ice Cream offers a moment of pure joy in every bite.
Ingredients You’ll Need
To create this deliciously creamy and fruity treat, you’ll need a few simple yet essential ingredients. Here’s what you’ll need to gather before you start:
Fresh Strawberries
Using ripe, in-season strawberries is crucial for achieving the best flavor in this ice cream. They will add a natural sweetness and vibrant color to the dessert. You’ll need about 1-2 cups of fresh strawberries, which will be cooked into a delicious, chunky sauce that’s swirled through the ice cream.
Heavy Cream and Whole Milk
The foundation of the ice cream base is a blend of heavy cream and whole milk. The heavy cream provides the richness and creamy texture, while the milk helps to lighten it and ensure a smooth consistency. You can opt for a non-dairy substitute if you prefer a vegan version.
Granulated Sugar
Sugar will be used both in the strawberry sauce and in the ice cream base. It helps sweeten the strawberries and balances out the tanginess of the fruit, while also making the ice cream creamy and smooth.
Vanilla Extract
A teaspoon of vanilla extract is added to the ice cream base to bring a subtle warmth and enhance the overall flavor profile.
Shortcake Cookies or Homemade Shortcake Crumbles
The signature texture of strawberry shortcake comes from the shortcake crumbles. You can use store-bought shortcake cookies or bake your own simple shortcake to crumble into the ice cream. This step adds a delightful crunch and a buttery, slightly sweet flavor.
Optional Add-ins
To elevate the flavor further, you can add a touch of lemon zest to the strawberry sauce or some fresh mint leaves for a refreshing twist. These are completely optional but can take your ice cream to the next level with added complexity.
These basic ingredients come together to create a beautifully balanced dessert, bursting with fresh strawberries, creamy ice cream, and the satisfying crunch of shortcake. Once you have them ready, you’re just a few simple steps away from enjoying your homemade strawberry shortcake ice cream!
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How to Make Strawberry Shortcake Ice Cream (Step-by-Step)
Making Strawberry Shortcake Ice Cream at home is easier than you might think! Follow these simple steps for a delicious treat that’s sure to impress.
Step 1: Prepare the Strawberry Sauce
The first step is to create a flavorful strawberry sauce that will form the base of your ice cream. Start by washing and hulling about 1-2 cups of fresh strawberries. Once they’re cleaned, chop them into small pieces.
Place the chopped strawberries in a saucepan and sprinkle with sugar. Let them sit for about 10-15 minutes to allow the natural juices to start releasing.
Next, cook the mixture over medium heat, stirring occasionally. Let it simmer for about 10 minutes, allowing the strawberries to break down and thicken into a syrup-like consistency. You can mash them lightly with a fork or potato masher for a chunkier sauce or blend it smooth if you prefer a silky texture.
Once the sauce has thickened and cooled, set it aside.
Step 2: Make the Ice Cream Base
While your strawberry sauce is cooling, it’s time to prepare the ice cream base. In a large mixing bowl, combine 2 cups of heavy cream, 1 cup of whole milk, and 3/4 cup of granulated sugar.
Whisk these ingredients together until the sugar has dissolved and the mixture is smooth. Add 1 teaspoon of vanilla extract for a touch of flavor that complements the strawberries.
If you have an ice cream maker, you can pour this mixture into the machine and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, don’t worry! You can still make this ice cream by following the next step.
Step 3: Assemble the Strawberry Shortcake Ice Cream
Once your ice cream base is ready and the strawberry sauce has cooled, it’s time to assemble your ice cream. In a large mixing bowl, gently fold the strawberry sauce into the ice cream base. You can swirl it in for a marbled effect or mix it more thoroughly for an even distribution of strawberry flavor throughout the ice cream.
Next, crumble your shortcake cookies (about 1 cup) into bite-sized pieces and add them to the mixture. These crumbles will provide the signature crunch that makes this dessert so special. Stir everything together gently, ensuring the shortcake pieces are evenly distributed without breaking them up too much.
Step 4: Freeze and Set the Ice Cream
Transfer the ice cream mixture into an airtight container. Smooth the top with a spatula and cover with a lid or plastic wrap. Place the container in the freezer and let the ice cream freeze for at least 4 hours, or until it’s firm enough to scoop.
If you’re not using an ice cream maker, you may need to take the ice cream out every 30-45 minutes for the first 2 hours and give it a good stir to break up any ice crystals. This will ensure a smooth and creamy texture.
Step 5: Serve and Enjoy
Once the ice cream is fully set and firm, scoop it into bowls or cones. For an extra touch, top with whipped cream, extra strawberry sauce, or fresh berries. Your homemade Strawberry Shortcake Ice Cream is now ready to enjoy!
Variations of Strawberry Shortcake Ice Cream
While the traditional version of this ice cream is already delicious, there are a few fun twists you can try to make it your own. Here are some creative variations to consider:
Vegan or Dairy-Free Strawberry Shortcake Ice Cream
If you’re looking for a dairy-free or vegan version of this ice cream, simply swap out the heavy cream and whole milk for coconut milk or another plant-based milk, like almond or oat milk. For the heavy cream, you can use coconut cream or a vegan-friendly substitute. Use dairy-free shortcake cookies or make your own using coconut oil instead of butter. The result is a creamy, fruity ice cream that’s perfect for those with dietary restrictions.
Strawberry Shortcake Ice Cream with a Chocolate Twist
For chocolate lovers, adding a swirl of chocolate sauce or mixing in some mini chocolate chips can be a game-changer. The rich, creamy chocolate pairs beautifully with the strawberry sauce and shortcake crumbles, giving your ice cream an indulgent flavor that’s hard to resist. You can also top the ice cream with a drizzle of melted chocolate before freezing for an added touch of sweetness.
Shortcake Substitutes: Graham Crackers or Other Cookies
If you can’t find shortcake cookies or prefer something different, you can easily substitute with graham crackers, vanilla wafers, or even butter cookies. These alternatives will still provide a delightful crunch and buttery flavor. Just crumble them into pieces and fold them into the ice cream as you would with the shortcake.
Strawberry Shortcake Ice Cream with Lemon Zest
For a light and refreshing twist, add a bit of lemon zest to your strawberry sauce. The bright citrus flavor will cut through the sweetness of the strawberries and cream, giving your ice cream a tangy, fresh lift. A squeeze of lemon juice in the sauce is also a great option if you want a more pronounced citrus flavor.
Add-In Options: Nuts, Crushed Berries, or Extra Toppings
Feel free to get creative with your add-ins! Chopped almonds, walnuts, or pistachios can add a delightful crunch to the ice cream, while crushed freeze-dried strawberries can intensify the fruity flavor. If you like your ice cream extra indulgent, top it with whipped cream, chocolate shavings, or even more shortcake crumbles for extra texture and flavor.
With these variations, you can customize your Strawberry Shortcake Ice Cream to suit your preferences or try something new each time! Whether you stick with the classic recipe or experiment with add-ins, this dessert is always a winner.
Tips for the Best Strawberry Shortcake Ice Cream
Creating the perfect Strawberry Shortcake Ice Cream requires a little attention to detail. Here are some expert tips to ensure your ice cream turns out delicious every time:
1. Use Fresh, Ripe Strawberries
The key to great strawberry flavor is using fresh, in-season strawberries. Look for berries that are vibrant in color and smell sweet. Overripe or underripe strawberries can affect the overall taste of the ice cream. If fresh strawberries are out of season, you can use frozen strawberries — just make sure to thaw and drain them before cooking to avoid excess liquid.
2. Chill Your Ice Cream Base
For the creamiest texture, make sure the ice cream base is chilled before you churn it. This helps the mixture freeze faster, which results in smaller ice crystals and a smoother, creamier ice cream. If you’re not using an ice cream maker, place the base in the refrigerator for at least an hour before freezing.
3. Don’t Overmix the Shortcake
When adding the shortcake crumbles, mix them in gently. Overmixing can cause the shortcake to break down too much, resulting in a grainy texture. You want to maintain some of the shortcake’s structure for that perfect crunchy bite in each spoonful.
4. Consider Freezing in Layers
To ensure even distribution of strawberry sauce and shortcake crumbles, consider layering them as you fill your container. Start with a layer of ice cream, followed by a layer of strawberry sauce and crumbled shortcake. Repeat this process to create beautiful streaks of strawberry and crunchy pieces throughout the ice cream.
5. Let It Soften Slightly Before Scooping
Homemade ice cream can often be harder than store-bought versions due to the lack of preservatives and stabilizers. Let your Strawberry Shortcake Ice Cream sit at room temperature for a few minutes before scooping to make it easier to serve.
Frequently Asked Questions (FAQ)
1. Can I use frozen strawberries instead of fresh?
Yes! While fresh strawberries are ideal, frozen strawberries can work well too. Just make sure to thaw them completely and drain any excess liquid before cooking them down into a sauce.
2. Do I need an ice cream maker for this recipe?
An ice cream maker helps achieve a smoother texture, but it’s not necessary. You can still make this ice cream without one by following the steps for mixing and freezing in a regular container. Be sure to stir the mixture every 30 minutes for the first 2 hours of freezing to prevent large ice crystals from forming.
3. How long can I store homemade ice cream?
Homemade ice cream can be stored in the freezer for up to 2-3 weeks. To prevent freezer burn, be sure to keep it in an airtight container and cover the top with plastic wrap before sealing with the lid.
4. Can I make the ice cream ahead of time?
Absolutely! In fact, making this ice cream a day or two in advance is a great idea. It allows the flavors to meld together and ensures it has enough time to fully freeze. Just be sure to store it properly in an airtight container.
5. How can I make this recipe without dairy?
For a dairy-free version, simply substitute the heavy cream and whole milk with coconut cream and a non-dairy milk of your choice, such as almond or oat milk. You can also find dairy-free shortcake cookies or make your own using plant-based ingredients. The result will be just as creamy and flavorful!
Conclusion
Strawberry Shortcake Ice Cream is the perfect summer treat, combining the best parts of the classic strawberry shortcake dessert into a rich, creamy frozen delight. The refreshing strawberry sauce, the buttery crunch of shortcake crumbles, and the smooth, creamy base come together in every spoonful to create a flavor-packed experience. Whether you stick with the original recipe or try one of the fun variations, this homemade ice cream is sure to impress.
So, grab your ingredients, get creative, and treat yourself and your loved ones to a batch of this irresistible Strawberry Shortcake Ice Cream!
Strawberry Shortcake Ice Cream
Equipment
- Ice Cream Maker (optional, but highly recommended)
- Saucepan (1 medium)
- Mixing bowl (1, large)
- Whisk (1)
- Spatula (1)
- Airtight Container (1 for freezing)
- Measuring Cups and Spoons
Ingredients
- 1-2 cups Fresh Strawberries
- 3/4 cup Granulated Sugar for strawberry sauce
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar for ice cream base
- 1 teaspoon Vanilla Extract
- 1 cup Shortcake Cookies or homemade crumbles
- Optional: Zest of 1 Lemon for extra flavor
Instructions
Prepare the Strawberry Sauce:
- Wash and hull the strawberries, then chop them into small pieces. Place the strawberries in a medium saucepan and sprinkle with 3/4 cup sugar. Let them sit for about 10 minutes to release juices. Cook the mixture over medium heat for 10-15 minutes, stirring occasionally, until the strawberries break down into a chunky sauce. Optionally, blend for a smooth texture. Let the sauce cool.
Make the Ice Cream Base:
- In a large mixing bowl, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup sugar. Whisk together until the sugar dissolves. Stir in the vanilla extract. If you have an ice cream maker, pour the base into it and churn according to the manufacturer’s instructions. If not, proceed to the next step.
Combine the Ingredients:
- Once the ice cream base is ready and the strawberry sauce has cooled, gently fold the sauce into the base for a swirled effect. Add in the crumbled shortcake cookies and gently stir to combine. Don’t overmix to keep the shortcake pieces intact.
Freeze:
- Pour the mixture into an airtight container. Smooth the top and cover with plastic wrap before sealing the lid. Freeze for at least 4 hours, or until the ice cream is firm enough to scoop.
Serve:
- Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve. Enjoy!
Notes
Recipe Notes
- Shortcake Substitutes: If you don’t have shortcake cookies, graham crackers or vanilla wafers are great alternatives.
- Vegan Option: Substitute the dairy ingredients (heavy cream, milk) with coconut cream or almond milk, and use dairy-free shortcake cookies.
- Storage: This ice cream can be stored in the freezer for up to 2-3 weeks. Ensure it’s in an airtight container to prevent freezer burn.
- No Ice Cream Maker? You can make this without an ice cream maker by stirring every 30-45 minutes for the first few hours to break up ice crystals.
