Indulge in strawberry shortcake ice cream delightful, creamy, and refreshing goodness. This dessert combines the rich flavors of vanilla, the sweetness of fresh strawberries, and the crumbly texture of shortcake for a perfect summer treat. Whether celebrating a special occasion or craving a homemade dessert, this ice cream recipe will hit the spot every time!
You’ll Love This Strawberry Shortcake Ice Cream
This strawberry shortcake ice cream recipe is a crowd-pleaser for so many reasons:
- The combination of creamy vanilla ice cream and strawberry swirl creates a perfect balance of flavor.
- Crunchy shortcake crumble adds a delightful texture that complements the smooth ice cream.
- It’s a homemade, no-churn ice cream recipe, making it easier to prepare than traditional ice cream.
- Perfect for summer gatherings, family treats, or just enjoying at home.
Ingredients You’ll Need
- Strawberries – Fresh or frozen, for a rich strawberry flavor.
- Sugar – To sweeten the strawberry sauce.
- Vanilla Extract – For that classic vanilla ice cream flavor.
- Heavy Cream – Helps to make the ice cream rich and creamy.
- Sweetened Condensed Milk – Adds sweetness and gives the ice cream its creamy texture.
- Shortcake Crumbles – Made from a simple mixture of flour, butter, and sugar, baked to perfection.
Instructions
Prepare the Strawberry Sauce:
- In a small saucepan, combine the strawberries and sugar. Cook over medium heat until the strawberries break down and the mixture thickens slightly.
- Let the strawberry sauce cool completely before adding to the ice cream base.
Make the Shortcake Crumbles:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine flour, sugar, and cold butter. Use your hands or a fork to crumble the mixture until it resembles coarse sand.
- Spread the mixture on a baking sheet and bake for 10-15 minutes, until golden brown. Set aside to cool.
Prepare the Ice Cream Base:
- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of salt.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture.
Assemble the Ice Cream:
- In a freezer-safe container, layer the ice cream base, strawberry sauce, and shortcake crumbles.
- Swirl everything together using a knife or spatula to create ribbons of strawberry sauce throughout the ice cream.
- Freeze for at least 4 hours or overnight.
MORE RECIPES: Banana Ice Cream Bars & Birthday Cake Ice Cream Recipe
Serving Suggestions
Serve this dish in bowls, cones, or atop warm shortcakes for an extra indulgent treat. You can also drizzle with additional strawberry sauce or add fresh strawberries for an added burst of flavor.
How to Store Strawberry Shortcake Ice Cream
Store your strawberry shortcake ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
Additional Tips: Strawberry Shortcake Ice Cream
- You can substitute frozen strawberries for fresh ones if they’re out of season.
- Adjust the sweetness of the strawberry sauce by adding more or less sugar, depending on your preference.
- Add a splash of lemon juice to the strawberry sauce for a tangy twist.
- If you prefer a shortcut, you can use store-bought shortcake crumbles or even crushed graham crackers.
Strawberry Ice Cream Recipe
Equipment
- Freezer-safe container
- Hand mixer or stand mixer
- Baking sheet
- Saucepan
Ingredients
- 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
Instructions
- 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.
