Best Homemade Strawberry Shortcake Ice Cream Recipe
Strawberry Shortcake Ice Cream is a churned homemade ice cream made with fresh macerated strawberries, a vanilla cream base, and crumbled shortbread cookies - all the flavors of a classic strawberry shortcake in a scoop! It's a from-scratch take on the Good Humor bar, and an easy-to-make indulgent summer treat!
Servings: 8 cups
Calories: 593kcal
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 (about the size of a blueberry) 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.
Notes
- Keep strawberry pieces small, about the size of a blueberry. Large chunks freeze solid and interrupt the texture.
- One tablespoon of vodka keeps the ice cream from freezing too hard. Don't omit it.
- Press plastic wrap directly to the surface of the ice cream before freezing to prevent ice crystals.
- No ice cream maker? Pour the chilled mixture into a large bowl and freeze. Stir vigorously every 30 minutes until firm and creamy.
- Let the ice cream sit at room temperature for 3–5 minutes before scooping.
Nutrition
Calories: 593kcal | Carbohydrates: 64g | Protein: 6g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 75mg | Sodium: 342mg | Potassium: 272mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1018IU | Vitamin C: 32mg | Calcium: 129mg | Iron: 2mg
