Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Shortcake Ice Cream Recipe

★★★★★

5 from 439 reviews
  • Author: Matteo
  • Total Time: 1 hour 5 minutes plus chilling and freezing time
  • Yield: 8 servings 1x

Description

This homemade Strawberry Shortcake Ice Cream combines crumbly shortcake pieces with a luscious strawberry swirl folded into a creamy vanilla ice cream base. Featuring a baked shortcake crumble, a cooked strawberry sauce, and a smooth, chilled ice cream base, this dessert layer delightfully blends fruity, buttery, and creamy textures for a refreshing treat perfect for summer or anytime you crave a nostalgic twist on classic strawberry shortcake.

Ingredients

Scale

Shortcake Crumble

  • 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

Strawberry Swirl

  • 2 cups fresh strawberries, hulled and quartered
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 tbsp vanilla extract

Instructions

  1. Prepare the Shortcake Crumble: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, mix melted butter, 1/4 cup sugar, and 1 tsp vanilla extract until combined. Add flour and 1/4 tsp salt, mixing with a fork or fingers until a crumbly mixture forms. Spread evenly on the baking sheet.
  2. Bake the Crumble: Bake the crumble for 15-20 minutes until golden brown and slightly crisp. Let it cool completely on the baking sheet, then break into small shortcake-like pieces.
  3. Make the Strawberry Swirl: In a small saucepan, combine strawberries, 1/4 cup sugar, and lemon juice. Simmer over medium-low heat, stirring occasionally and mashing fruit, for 10-15 minutes until slightly thickened but still chunky. Remove from heat, cool to room temperature, then chill in the refrigerator for at least 1 hour.
  4. Prepare the Ice Cream Base: In a large bowl, whisk heavy cream, whole milk, 3/4 cup sugar, and 1/4 tsp salt until sugar dissolves. Stir in vanilla extract. Cover and chill the mixture for at least 3 hours or overnight for best texture.
  5. Churn the Ice Cream: Pour the chilled ice cream base into an ice cream maker and churn for 20-30 minutes until soft-serve consistency is reached.
  6. Layer the Ice Cream: Spoon one-third of the soft ice cream into a freezer-safe container, drizzle with one-third of the strawberry swirl, and sprinkle with one-third of the shortcake crumble. Repeat layering two more times, finishing with swirl and crumble on top. Optionally, gently marble the strawberry through the ice cream with a knife.
  7. Freeze to Firm Up: Cover the container tightly and freeze for 4-6 hours or until firm enough to scoop. Serve chilled.

Notes

  • Ensure the ice cream base is thoroughly chilled before churning for the best texture.
  • You can substitute fresh strawberries with frozen ones, thawed before cooking.
  • Use an ice cream maker with a frozen bowl or a compressor unit suited for homemade ice cream.
  • The crumble can be made ahead and stored in an airtight container.
  • For a more intense strawberry flavor, macerate the strawberries with sugar for 30 minutes prior to cooking.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry shortcake ice cream, homemade ice cream, strawberry swirl, shortcake crumble, summer dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://todayplates.com/strawberry-shortcake-ice-cream-recipe/