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strawberry shortcake ice cream recipe

Strawberry Shortcake Ice Cream

Helen T. Patterson
This Strawberry Shortcake Ice Cream brings together the classic flavors of a beloved dessert in a creamy, cool treat. The smooth, strawberry-flavored ice cream is complemented by crunchy shortcake biscuits, creating the perfect balance of sweetness, texture, and freshness. This homemade version is easy to make, and with just a few ingredients, you’ll be able to enjoy this indulgent dessert all summer long!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, Frozen Treat
Cuisine American, Summer, Traditional
Servings 8 servings
Calories 300 kcal

Equipment

  • 1 ice cream maker (optional)
  • 1 Blender or Food Processor
  • 1 large mixing bowl
  • (1) Whisk
  • 1 spatula
  • 1 Airtight Container (for freezing the ice cream)

Ingredients
  

For the Ice Cream Base:

  • 2 cups 480 ml Heavy Cream
  • 1 cup 240 ml Whole Milk
  • ¾ cup 150 g Sugar
  • 1 tsp Vanilla Extract
  • 2 cups 300 g Fresh Strawberries

For the Shortcake Pieces:

  • 6-8 Store-bought or Homemade Shortcake Biscuits or 1½ cups of crumbled shortcake

Instructions
 

Prepare the Strawberry Puree:

  • Wash and hull the strawberries, then blend them into a puree using a blender or food processor. For a thicker, richer flavor, cook the puree in a saucepan over low heat with 2 tbsp sugar for 10-15 minutes until reduced. Allow to cool before proceeding.

Make the Ice Cream Base:

  • In a large mixing bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until the sugar dissolves completely. Add the cooled strawberry puree and stir until fully combined.

Churn the Ice Cream:

  • If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions, typically about 20-25 minutes.

Add the Shortcake:

  • Once the ice cream reaches soft-serve consistency, gently fold in the crumbled shortcake pieces until evenly distributed.

Freeze:

  • Transfer the ice cream to an airtight container and place in the freezer for 4-6 hours or until fully set and firm.

Serve and Enjoy:

  • Allow the ice cream to sit at room temperature for 5-10 minutes before scooping. Serve in bowls or cones, and top with extra shortcake crumbs or fresh strawberries if desired.

Notes

  • Texture Tip: If you don’t have an ice cream maker, use the no-churn method by freezing the mixture in an airtight container. Stir the ice cream every 30 minutes for the first 3-4 hours to break up ice crystals for a smooth texture.
  • Dairy-Free Option: Replace the heavy cream and milk with coconut milk or almond milk to make this recipe dairy-free. Full-fat coconut milk will help create the creamy consistency needed for ice cream.
  • Shortcake Variations: Feel free to use homemade shortcake biscuits for a personalized touch. A sprinkle of cinnamon or sugar on the shortcake pieces before adding them to the ice cream can add an extra flavor boost.
  • Storing the Ice Cream: Store the ice cream in an airtight container in the freezer for up to two weeks. Let it soften for a few minutes before scooping for easier serving.
Keyword Strawberry Shortcake Ice Cream