Name: Strawberry Shortcake Ice Cream
Prep time: 10 min
Cook time: 25 min
Total time: 5 h
Cuisine: American
Ingredients: 1 lb fresh strawberries, hulled and halved; ¼ cup granulated sugar (for roasting strawberries); 2 cups heavy cream; 1 cup whole milk; ¾ cup granulated sugar (for ice cream base); 1 tsp vanilla extract; 1 cup crumbled shortcake

Jump to Recipe·Leave a Review

Short Description

Strawberry Shortcake Ice Cream is a delightful frozen treat that layers roasted strawberries, creamy vanilla ice cream, and crumbled shortcake. The roasted strawberries intensify the flavor, while the shortcake adds satisfying texture—perfect on a warm day.

Why You’ll Love This Recipe

Flavor-packed: Roasting the strawberries brings out their natural sweetness and deepens their flavor.
Textural delight: Crumbled shortcake adds tender, biscuit-like crunch throughout.
Easy to customize: Add extra shortcake layers, swirl in fudge, or use different berries.
Homemade indulgence: Rich, creamy ice cream with fresh fruit—without artificial flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb fresh strawberries, hulled and halved
¼ cup granulated sugar (for roasting strawberries)
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar (for ice cream base)
1 tsp vanilla extract
1 cup crumbled shortcake

Directions

Roast the strawberries: Preheat your oven to 375 °F (190 °C). Toss strawberries with ¼ cup sugar, arrange on a baking sheet, and roast 25 minutes until soft and syrupy. Let them cool.
Make the ice cream base: In a saucepan over medium heat, combine heavy cream, milk, and ¾ cup sugar. Stir until sugar dissolves—don’t let it boil. Remove from heat, stir in vanilla extract, then refrigerate until thoroughly chilled.
Churn the base: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Add mix-ins: In the final minutes of churning, add the roasted strawberries (with their juices) and crumbled shortcake so they fold in gently.
Layer and freeze: Transfer ice cream to an airtight container, layering in extra strawberries and shortcake if desired. Freeze until firm, about 4 hours.

Servings and Timing

Serves: about 8 (½‑cup servings)
Prep time: 10 minutes (plus roasting)
Roasting time: 25 minutes
Chill & churn time: 20–30 minutes
Freeze time: approximately 4 hours
Total time: around 5 hours (including freeze)

Variations

Shortcake swirl: Add extra crumbled shortcake on top before freezing for a layered look.
Fruit blend: Swap some strawberries with raspberries or blueberries.
Chocolate twist: Stir in mini chocolate chips during the last churn minutes.
Boozy boost: Add 1–2 tablespoons of strawberry liqueur or Grand Marnier to the cream base.
Vegan adaptation: Use coconut cream, almond milk, and vegan cookie crumble instead.

Storage/Reheating

Freezer storage: Keep in an airtight container for up to 2 weeks.
Scooping tip: Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
Layer refresh: Press a layer of plastic wrap directly onto the surface to avoid ice crystals forming.

FAQs

1. Can I use frozen strawberries instead of fresh?

Yes—thaw and drain them first, then roast as directed for best texture and flavor.

2. What if I don’t have an ice cream maker?

Pour the base into a shallow dish, freeze for an hour, stir, repeat every 30–60 minutes until firm, then fold in strawberries and shortcake.

3. Can I skip roasting the strawberries?

You can stir in fresh berries at the end of churning, but roasting brings out deeper sweetness and a jam-like texture.

4. How do I prevent the shortcake from getting soggy?

Add half the shortcake during churning and reserve half as a topping layered in after churn, then freeze.

5. Can I make this dairy-free?

Yes. Use coconut cream and plant-based milk, sweeten as usual, and add vegan shortcake crumbles.

6. How sweet should the ice cream be?

Taste the base before chilling—adjust sugar up or down slightly to your preference.

7. Can I make this ahead for a party?

Absolutely—make it up to 2 days in advance and cover well in the freezer for optimal texture.

8. What’s the best way to thaw ice cream for serving?

Let it sit at room temperature for 5–10 minutes for easy scooping without melting too much.

9. Can I add nuts?

Yes—add chopped toasted almonds or pecans during the last few minutes of churning for crunch.

10. How do I know when it’s fully frozen?

It should feel firm to the touch and hold its shape well when scooped—usually after 4 hours in the freezer.

Conclusion

Strawberry Shortcake Ice Cream combines the charm of roasted berries, creamy vanilla, and crunchy shortcake in every bite. It’s a simple yet elegant dessert that you can prepare ahead, customize to your taste, and enjoy anytime you crave something sweet, comforting, and homemade.