Strawberry Shortcake Ice Cream is easy to make at home. Creamy vanilla ice cream, studded with ripe, juicy strawberries and bits of shortbread cookie, makes this an indulgent summer treat.
I love a good fruit dessert in the summer. Blueberry crisp, Fresh Rhubarb Pie, Simple Peach Cobbler, Blackberry Creamsicles - there's nothing better than taking the delicious fruit from each season and turning it into a delicious sweet treat. And it truly doesn't get any better than this creamy strawberry shortcake ice cream. It's like summer in a bowl!
In This Post
Why I Love It
There's absolutely nothing better than the combination of juicy strawberries, creamy ice cream, and crumbly shortbread cookies. Here's why I love this throwback ice cream so much:
- Easy. I used an ice cream maker to do this, but you certainly don't have to. (See the FAQs below.)
- Delicious. The creamy strawberry ice cream, combined with the crunchy shortbread cookies, makes this summer treat hard to resist. It's an absolute joy for your taste buds and the perfect indulgence on a hot summer day. (Add a dollop of this strawberry whipped cream for an extra special treat!)
- You control the ingredients. Making ice cream at home allows you to control the quality of ingredients, ensuring a rich, velvety ice cream that's free from artificial flavors, colors, or preservatives. (Yay!)
- Adaptable. Strawberries and shortcake are obviously a match made in heaven (looking at you, strawberry shortcake fluff!), but you could easily try using other berries like blackberries or blueberries for this cream dessert.
Key Ingredients
This easy homemade ice cream requires just a few ingredients. Here's what you'll need:
- Strawberries. Fresh strawberries are the best for this recipe, and to be honest, I like them when they are ultra-ripe (even a little soft) when I'm making ice cream. You'll macerate them a bit with the sugar but this is a great way to use up fruit that's at the tail end of its prime.
- Granulated sugar. Used to macerate the strawberries and sweeten the ice cream base.
- Heavy cream and whole milk. These form the creamy base of the ice cream, giving it a rich and smooth texture.
- Vanilla extract. You're basically making vanilla ice cream here, with the macerated strawberries and juice added in, so the vanilla is a must.
- Sea Salt. Just a touch to enhance the other flavors.
- Vodka. What? Liquor in ice cream?? This fun surprise ingredient actually prevents the ice cream from becoming too hard, ensuring a perfect, scoopable consistency. (Don't worry - it's just a tiny amount!)
- Shortbread cookies. Crumbled shortbread adds a delicious crunch, mimicking the texture of a strawberry shortcake.
How To Make Homemade Strawberry Shortcake Ice Cream
- Prep the strawberries. Give the strawberries a good wash and chop them into small pieces. (Pro-tip - keep the strawberry bits pretty small. There's nothing worse when eating ice cream than to bite into a rock-hard frozen piece of fruit! Keeping them small will help them blend in more with the ice cream.) Toss the strawberries into a medium bowl, sprinkle with a tablespoon of granulated sugar, and let them sit and get all sweet and juicy for about 30 minutes.
- Make the Ice Cream Base. Grab a medium-sized saucepan and mix the heavy cream, whole milk, 1 cup of granulated sugar, vanilla extract, and a pinch of sea salt. Heat over medium-low, stirring often, until the sugar dissolves (about 5 minutes). Take the vanilla cream base off the heat and let it cool to room temperature.
- Combine and chill. When your ice cream base is cool, mix in the macerated strawberries and a splash of vodka. Stir it all together, cover the bowl, and pop it in the fridge to chill for at least 2 hours or overnight.
- Churn the ice cream. Pour the chilled mixture into your ice cream maker and let it churn according to the manufacturer's instructions (around 25-30 minutes). Then, throw in the crumbled shortbread cookies and churn for another 10 minutes for that perfect mix-in.
- Freeze the ice cream. Scoop the ice cream into a container (I like using a bread pan), cover it with plastic wrap pressed right against the surface to keep those pesky ice crystals at bay, and freeze for 1-2 hours, or until it's firm and ready to scoop.
- Serve and enjoy. Dig into your homemade strawberry shortcake ice cream and savor every bite on its own or with extra strawberries and shortbread cookies!
Variations And Substitutions
There are a few things you can try to mix this recipe up a bit.
- Sub out the shortbread. I think shortbread is the perfect cookie for this recipe, but if you don't have shortbread cookies, you can use vanilla wafers, sugar cookies, or even pound cake pieces - all still delicious!
- Use a strawberry puree. This ice cream tastes a bit like vanilla, with strawberries added in. You could use a strawberry puree here, which would amp up the strawberry flavor quite a bit.
- Use strawberry jam or preserves. You could sub out the fresh strawberries for a jam or preserves to save a little time.
- Make strawberry shortcake ice cream bars. If this gives you nostalgic memories of the ice cream man roaming through your neighborhood peddling strawberry shortcake dessert bars, same. To make this favorite treat, pour the churned ice cream into a baking pan lined with parchment paper. Freeze until firm, then cut into bars and dip in melted chocolate, place them in an even layer on a parchment-lined sheet pan, and freeze again until the chocolate has hardened.
- Try a strawberry shortcake ice cream cake! Line butter cookies along the bottom of a cake pan to form a cookie crust, then alternate layers of the soft/semifrozen ice cream to make your cake. This is the same process I use for this chocolate peppermint icebox cake!
Frequently Asked Questions
Yes, you can! In fact, any ice cream recipe can be made without a machine. After combining the chilled mixture, pour it into a large bowl and place it in the freezer. Every 30 minutes, take it out and stir vigorously to break up ice crystals. Repeat until the ice cream is firm and creamy.
When stored in an airtight container and covered with plastic wrap, this homemade strawberry shortcake ice cream will last for up to 2 weeks in the freezer.
Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before chopping and macerating with sugar.
The vodka in the recipe helps to keep the ice cream from freezing too hard, but if it's still too firm, just let it sit at room temperature for a few minutes before scooping. I also often run my ice cream scoop under warm water before scooping to make the process a little easier.
Ensure that the cream and milk mixture is well-chilled before churning. Also, using full-fat dairy products like heavy cream and whole milk (versus skim milk) will result in a creamier texture.
If you try this creamy Strawberry Shortcake Ice Cream, let me know what you think in the comments below. And don't forget to tag me @frontrangefed on Instagram so I can see your masterpiece!
More Frozen Summer Desserts
- Sweet Peach Ice Cream
- Blackberry Creamsicles
- Homemade Cherry Pineapple Popsicles
- Ice Cream Nachos
- Homemade Caramel Apple Frosties
Recipe
Best Homemade Strawberry Shortcake Ice Cream Recipe
Ingredients
- 3 cups strawberries washed and chopped small
- 1 tablespoon granulated sugar
- 2 cups heavy cream
- 2 cups whole milk
- 2 teaspoon vanilla extract
- 1 cup granulated sugar
- ½ teaspoon sea salt
- 1 tablespoon vodka
- 1 ½ cup crumbled shortbread cookies
Instructions
- Start by preparing your strawberries. Wash and chop into small pieces and place in a medium bowl. Sprinkle 1 tablespoon of granulated sugar over the top of the strawberries and allow to sit for about 30 minutes while you prepare the ice cream base.
- Add the cream, milk, sugar, vanilla, and salt to a medium-sized saucepan. Set the heat to medium-low and heat until the sugar dissolves completely, about 5 minutes (be sure to stir often to prevent the mixture from burning).
- Pour the mixture into a bowl, cover and allow it to come to room temperature. Once the mixture reaches room temperature, add the strawberries and the vodka and stir to combine. Cover the bowl, and chill in the refrigerator for 2 hours, or overnight.
- Remove the mixture from the refrigerator and add it to your ice cream mixture. Churn for 25-30 minutes. Add the shortbread crumbles and churn for 10 minutes more.
- Place the ice cream in a container and cover with plastic wrap, making sure to press the plastic wrap to the surface of the ice cream to prevent crystals from forming. Freeze for 1-2 hours, or until ice cream becomes firm.
- Scoop into bowls to serve. Add additional cookie crumbs to the top, if desired.
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Sarah says
The perfect summer treat! This is easy to make and tastes amazing. There's nothing like homemade ice cream!