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Scoops of creamy Strawberry Shortcake Ice Cream with real strawberry pieces and golden crumbs in a glass bowl, surrounded by fresh strawberries.
Linda

Strawberry Shortcake Ice Cream

Indulge in the nostalgic flavors of a classic strawberry shortcake transformed into a creamy, dreamy homemade ice cream, complete with a luscious strawberry swirl and buttery shortcake crumbles.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Shortcake Crumble
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt
For the Strawberry Swirl
  • 2 cups fresh strawberries hulled and quartered
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
For the Ice Cream Base
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 tbsp vanilla extract

Equipment

  • Ice Cream Maker
  • Saucepan
  • Baking Sheet
  • Large mixing bowls
  • Whisk
  • Spatula
  • Airtight Freezer-Safe Container

Method
 

Prepare the Shortcake Crumble
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the melted butter, 1/4 cup granulated sugar, and 1 tsp vanilla extract. Mix well.
  3. Add the all-purpose flour and 1/4 tsp salt to the butter mixture. Mix with a fork or your fingers until a crumbly mixture forms.
  4. Spread the crumble evenly onto the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and slightly crisp. Allow to cool completely on the baking sheet, then break into small, shortcake-like pieces.
Make the Strawberry Swirl
  1. In a small saucepan, combine the hulled and quartered strawberries, 1/4 cup granulated sugar, and lemon juice.
  2. Bring the mixture to a gentle simmer over medium-low heat. Cook for 10-15 minutes, stirring occasionally and mashing the strawberries with a spoon or potato masher as they soften, until the sauce has thickened slightly. It should still have some strawberry chunks.
  3. Remove from heat and transfer to a bowl. Allow to cool completely to room temperature, then refrigerate until well chilled (at least 1 hour).
Prepare the Ice Cream Base
  1. In a large bowl, whisk together the heavy cream, whole milk, 3/4 cup granulated sugar, and 1/4 tsp salt until the sugar is completely dissolved.
  2. Stir in the 1 tbsp vanilla extract.
  3. Cover the ice cream base with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, until it is thoroughly chilled. This step is crucial for achieving the best ice cream texture.
Churn and Layer the Ice Cream
  1. Pour the chilled ice cream base into your ice cream maker's freezer bowl and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.
  2. Once churned, spoon about one-third of the soft ice cream into an airtight freezer-safe container. Drizzle generously with about one-third of the chilled strawberry swirl and sprinkle with one-third of the cooled shortcake crumble.
  3. Repeat these layers two more times, ending with a layer of strawberry swirl and crumble on top. If desired, gently swirl the strawberry mixture through the ice cream with a knife for a marbled effect.
  4. Cover the container tightly and freeze for at least 4-6 hours, or until the ice cream is firm enough to scoop.

Notes

Ensure all components (crumble, strawberry swirl, and ice cream base) are completely cooled or chilled before combining or churning for optimal results and to prevent the ice cream from becoming icy. For an extra vibrant strawberry color, a tiny drop of red food coloring can be added to the strawberry swirl, though it is not necessary. Store homemade ice cream in an airtight container in the freezer for up to 2 weeks.