Indulging in a sweet treat like strawberry shortcake ice cream is the perfect way to celebrate the flavors of summer. This delightful combination of fresh strawberries and creamy ice cream provides a refreshing dessert option that is both tasty and easy to make. Whether you’re enjoying it at a family gathering or as a solo treat, this ice cream will surely become a favorite staple in your dessert repertoire.

When I was a child, summer vacations meant long visits to my grandparents’ house. My grandmother had a knack for making every meal special, but her strawberry shortcake was legendary. One day, inspired by the intense heat of the sun and my grandma’s love for dairy, I decided to turn her beloved cake into an icy treat. The first batch of strawberry shortcake ice cream was born in her kitchen, cherished and devoured by all the cousins.

Why You’ll Love This Recipe

This recipe is a summer dream come true! It’s not only simple to make but also perfectly combines the lush sweetness of ripe strawberries with the creamy richness of homemade ice cream. Each scoop is infused with biscuit pieces for a textural bite that feels like having a slice of strawberry shortcake in frozen form. Plus, it’s a wonderful make-ahead dessert, so you can have a gourmet treat ready whenever the craving hits.

Recipe Steps

Step 1

Begin by washing and hulling 2 cups of fresh strawberries. Cut them into quarters, sprinkle with 2 tablespoons of sugar, and let them macerate for at least 30 minutes until they release their juices.

Step 2

In a mixing bowl, whisk together 2 cups of heavy cream and 1 cup of whole milk. Add 1 teaspoon of vanilla extract and half a cup of sugar, stirring until the sugar dissolves completely.

Step 3

Puree the macerated strawberries using a blender or food processor until smooth. Then, fold the strawberry puree gently into the cream mixture.

Step 4

Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes. During the last 5 minutes of churning, crumble in some shortbread cookies or pieces of angel food cake.

Step 5

Transfer the churned ice cream into a lidded container and freeze for at least 4 hours or overnight for the best texture. Serve with fresh strawberries on top.

Storage Options

Store any leftover ice cream in an airtight container in the freezer for up to two weeks. For optimal flavor, let the ice cream sit at room temperature for about 5 minutes before scooping. If you prefer softer scoops, consider portioning it into single-serving containers before freezing. For those who like a firmer texture, refreeze any leftover ice cream without worry, as this recipe holds up well even after a few freezings.

Variations & Substitutions

For a low-sugar version, substitute the sugar with your favorite sugar alternative, such as monk fruit sweetener or stevia. To make it vegan, swap out the dairy milk and cream with coconut milk and use dairy-free cookies for the shortcake bits. If you’re feeling adventurous, try adding a tablespoon of balsamic vinegar to the macerating strawberries for an interesting depth of flavor that pairs beautifully with the sweetness of the ice cream.

Frequently Asked Questions

Can I use frozen strawberries? Yes, you can use frozen strawberries if fresh ones are not available. Just make sure to thaw them completely before macerating, as this helps them blend better into the ice cream base.

What if I don’t have an ice cream maker? No worries! You can make this ice cream without an ice cream maker by pouring the mixture into a shallow dish and putting it in the freezer. Stir the mixture every 30 minutes to break up any ice crystals until it reaches your desired consistency.

How can I prevent ice crystals from forming? The sugar content and the right proportion of cream to milk help inhibit ice crystal formation. Additionally, ensuring that you churn the ice cream properly and during the shortest, necessary time reduces air incorporation, thus minimizing crystal growth.