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Strawberry Shortcake Ice Cream

Strawberry Shortcake Ice Cream

Linda M. Harris
This Strawberry Shortcake Ice Cream is a deliciously indulgent, homemade dessert that combines the flavors of creamy vanilla ice cream, fresh strawberries, and crunchy shortcake crumbles.
It’s the perfect treat for summer, with a delightful balance of textures and flavors in every bite.
Whether you’re serving it at a family gathering, barbecue, or just treating yourself, this ice cream will quickly become a favorite!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert, Frozen Treat
Cuisine American, Dessert
Servings 8 Servings
Calories 350 kcal

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.
Keyword Strawberry Shortcake Ice Cream