Name: Strawberry Shortcake Ice Cream Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-492790H54M57S
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/4 tsp salt; 2 cups fresh strawberries, hulled and quartered; 1/4 cup granulated sugar; 1 tbsp lemon juice; 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 1/4 tsp salt; 1 tbsp vanilla extract

Introduction

This Strawberry Shortcake Ice Cream is a delightful twist on the classic dessert, combining creamy homemade ice cream with sweet strawberry swirl and buttery shortcake crumble. It’s perfect for warm days and guaranteed to impress your friends and family with its fresh flavors and satisfying texture.

Three scoops of creamy white ice cream with visible red strawberry pieces and golden crumbly bits are served in a clear glass dessert cup with a short stem and a round base. The ice cream looks soft and slightly melting at the edges. The cup is placed on a white marbled surface, surrounded by fresh whole and halved strawberries with green stems, and a gold spoon lies next to it. The background is simple and light, making the colors of the ice cream and strawberries stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (melted)

1/4 cup granulated sugar

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/4 tsp salt

2 cups fresh strawberries (hulled and quartered)

1/4 cup granulated sugar

1 tbsp lemon juice

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

1/4 tsp salt

1 tbsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a medium bowl, mix the melted butter, 1/4 cup granulated sugar, and 1 tsp vanilla extract until well combined.

Step 3: Add the flour and 1/4 tsp salt to the butter mixture. Stir with a fork or use your fingers until you get a crumbly texture.

Step 4: Spread the crumble evenly on the baking sheet and bake for 15-20 minutes until golden and crisp. Let cool completely, then break into small pieces.

Step 5: For the strawberry swirl, combine the strawberries, 1/4 cup sugar, and lemon juice in a saucepan over medium-low heat.

Step 6: Simmer gently for 10-15 minutes, stirring and mashing the berries to create a slightly thickened sauce with chunks. Remove from heat and cool to room temperature, then chill in the fridge for at least 1 hour.

Step 7: Whisk together the heavy cream, milk, 3/4 cup sugar, and 1/4 tsp salt until sugar dissolves. Stir in 1 tbsp vanilla extract.

Step 8: Cover and refrigerate the ice cream base for at least 3 hours or overnight for best results.

Step 9: Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency.

Step 10: Layer one-third of the ice cream in a freezer-safe container, drizzle with one-third of the strawberry swirl, and sprinkle one-third of the shortcake crumble. Repeat layers two more times.

Step 11: Optionally, gently swirl the strawberry sauce through the ice cream with a knife for a marbled look.

Step 12: Cover tightly and freeze for 4-6 hours until firm enough to scoop.

Tips & Variations

For a stronger strawberry flavor, macerate the strawberries with sugar for 30 minutes before cooking.

You can substitute fresh strawberries with frozen ones if fresh are out of season, but thaw and drain them well first.

Add a splash of balsamic vinegar to the strawberry sauce while cooking to deepen its flavor.

Try swapping the shortcake crumble with crushed graham crackers or biscotti for a different texture.

FAQs

Can I make the strawberry swirl ahead of time?

Yes, the strawberry swirl can be made a day in advance and stored in the refrigerator. Just make sure it is well chilled before layering with the ice cream.

Do I need an ice cream maker for this recipe?

Using an ice cream maker is recommended to achieve a smooth, creamy texture. However, you can try a no-churn method by folding the swirl and crumble into whipped cream and freezing, although the texture will be different.