Best Homemade Strawberry Shortcake Ice Cream Recipe

closeup of strawberry shortcake ice cream in bowl.

5 from 1 vote

Best Homemade Strawberry Shortcake Ice Cream Recipe

Strawberry Shortcake Ice Cream is easy to make at home. Creamy vanilla ice cream, studded with ripe, juicy strawberries and bits of shortbread cookie make this an indulgent summer treat.

Prep Time2 30

Cook Time0

churn and freeze time2

Total Time4 30

Course: Dessert, frozen treats

Cuisine: American

Diet: Vegetarian

Servings: cups

Calories: 593kcal

Author: Sarah Jenkins

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.

Nutrition