Indulge in the perfect summer treat with this homemade strawberry ice cream recipe. Combining the sweet and tangy flavors of fresh strawberries with the creamy richness of vanilla ice cream and the crumbly goodness of shortcake, this dessert is a crowd-pleaser. Whether you’re hosting a summer barbecue or simply looking for a refreshing dessert, this ice cream will satisfy your cravings.
Why You’ll Love This Strawberry Ice Cream
- Creamy and Refreshing: Perfectly balances the richness of ice cream with the lightness of fresh strawberries.
- Easy to Make: Simple steps and common ingredients make this recipe accessible for any home cook.
- Versatile: Ideal for serving on its own, in a cone, or as a part of a larger dessert.
- Kid-Friendly: A hit with both kids and adults alike, making it a great family treat.
Ingredients You’ll Need
- For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- For the Strawberry Swirl:
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- For the Shortcake Crumble:
- 1 cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 teaspoon vanilla extract
How to Make Strawberry Ice Cream
1. Prepare the Ice Cream Base
- In a medium saucepan, combine the heavy cream, whole milk, and ¾ cup granulated sugar. Heat over medium heat, stirring frequently, until the sugar is fully dissolved.
- Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then chill in the refrigerator for at least 2 hours.
2. Make the Strawberry Swirl
- In a small saucepan, combine the chopped strawberries, ¼ cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 10 minutes).
- Remove from heat and let cool completely.
3. Prepare the Shortcake Crumble
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, brown sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Spread the crumble mixture evenly on the prepared baking sheet. Bake for 15-20 minutes, stirring occasionally, until golden brown. Let cool completely.
4. Assemble the Ice Cream
- Churn the chilled ice cream base in an ice cream maker according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer half of it to a large container. Spoon half of the strawberry swirl and half of the shortcake crumble over the ice cream. Repeat with the remaining ice cream, strawberry swirl, and shortcake crumble.
- Gently swirl with a knife to create a marbled effect. Freeze until firm, about 4 hours, or overnight.
MORE RECIPES: Oreo Cookies Recipe & Oreo Ice Cream Recipe
Variations and Tips
- Variation: Add a teaspoon of almond extract to the ice cream base for a nutty flavor.
- Tip: Ensure the strawberries are fully ripe for maximum sweetness and flavor.
- Variation: Substitute half of the strawberries with raspberries for a mixed berry shortcake ice cream.
- Tip: For a quicker option, use store-bought shortcake or pound cake crumbs.
How to Store Strawberry Ice Cream
- Store the strawberry ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
Strawberry Ice Cream Recipe
This homemade strawberry shortcake ice cream is a no-churn recipe with layers of rich vanilla ice cream, fresh strawberry sauce, and crunchy shortcake crumbles.
- Freezer-safe container
- Hand mixer or stand mixer
- Baking sheet
- Saucepan
- 2 cups fresh or frozen strawberries
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1 can (14 oz sweetened condensed milk)
- 1 cup shortcake crumbles (made from ½ cup flour, ¼ cup sugar, and ¼ cup cold butter)
- Cook the strawberries and sugar over medium heat until the sauce thickens. Let cool.
- Make shortcake crumbles by combining flour, sugar, and butter. Bake until golden.
- Whisk together condensed milk, vanilla extract, and a pinch of salt.
- Whip heavy cream until stiff peaks form. Fold into the condensed milk mixture.
- Layer the ice cream base, strawberry sauce, and crumbles in a container. Swirl gently.
- Freeze for at least 4 hours or overnight.
For best texture, let the ice cream sit at room temperature for 5-10 minutes before serving.
This homemade strawberry shortcake ice cream is a no-churn recipe with layers of rich vanilla ice cream, fresh strawberry sauce, and crunchy shortcake crumbles.
