Strawberry Shortcake Ice Cream: 4 Easy Steps to Make It at Home
Remember the joy of chasing down the ice cream truck on hot summer days, coins clutched tightly in your hand? That first bite of a strawberry shortcake ice cream bar, with its creamy vanilla center, sweet strawberry swirls, and crunchy cookie coating, was pure childhood bliss. Today, we’re bringing that nostalgic flavor right to your kitchen with our homemade strawberry shortcake ice cream recipe that tastes even better than the classic treat you remember.
This delightful frozen dessert combines the rich creaminess of vanilla ice cream with the sweet-tart punch of fresh strawberries and the buttery crunch of shortcake crumbles. The beauty of making it at home? You control the quality of ingredients, can adjust sweetness to your liking, and best of all – no need to chase down an ice cream truck!
Ingredients for Strawberry Shortcake Ice Cream
This recipe breaks down into three simple components: the creamy ice cream base, the sweet strawberry compote, and the buttery shortcake crumbles. Each element contributes to that perfect nostalgic flavor we all love.
Ice Cream Base
- 2 cups heavy whipping cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 5 large egg yolks
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Strawberry Compote
- 2 cups fresh strawberries, hulled and diced
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons strawberry jam (optional, for enhanced flavor)
Shortcake Crumbles
- 2 cups vanilla sandwich cookies (like Golden Oreos)
- OR 2 cups shortbread cookies
- 3 tablespoons unsalted butter, melted
- ½ cup freeze-dried strawberries (optional)
Ingredient Substitutions
- Dairy-Free Option: Substitute heavy cream with full-fat coconut cream and whole milk with almond or oat milk.
- Egg-Free Option: Replace the custard base with 1 can (14 oz) sweetened condensed milk and 2 cups of whipped heavy cream for a no-cook base.
- Sugar Alternatives: Honey or maple syrup can replace granulated sugar (use ¾ the amount).
- Frozen Strawberries: Can be used instead of fresh (thaw and drain excess liquid first).
Step-by-Step Instructions
1. Making the Strawberry Compote
- Combine the diced strawberries, sugar, and lemon juice in a medium saucepan.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Cook for 10-15 minutes until the strawberries break down and the mixture thickens slightly.
- If using, stir in the strawberry jam for enhanced flavor.
- Remove from heat and let cool completely to room temperature.
- Once cooled, blend half of the mixture until smooth, leaving the other half chunky for texture.
Pro Tip: For an extra-intense strawberry flavor, roast your strawberries in the oven at 375°F for 20 minutes before making the compote. This concentrates the flavors beautifully!
2. Preparing the Shortcake Crumbles
- Place the vanilla sandwich cookies or shortbread cookies in a food processor and pulse until they form medium-fine crumbs.
- If using freeze-dried strawberries, add them to the processor and pulse a few more times to incorporate.
- Transfer the crumb mixture to a bowl and drizzle with melted butter.
- Mix until the crumbs are evenly moistened and resemble wet sand.
- Spread half of the mixture on a parchment-lined baking sheet and set aside the other half for topping.
3. Making the Ice Cream Base
- In a medium saucepan, combine the milk, half of the cream, and half of the sugar. Heat over medium until steaming but not boiling.
- Meanwhile, in a large bowl, whisk together the egg yolks, remaining sugar, and salt until pale and slightly thickened.
- Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent cooking the eggs.
- Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly, until it reaches 170°F or coats the back of a spoon.
- Strain the custard through a fine-mesh sieve into a clean bowl.
- Stir in the remaining cream and vanilla extract.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Chill in the refrigerator for at least 4 hours or overnight.
Using an Ice Cream Maker
- Pour the chilled custard into your ice cream maker.
- Churn according to manufacturer’s instructions (usually 20-25 minutes).
- During the last 5 minutes of churning, add half of the cookie crumble mixture.
No-Churn Method
- Skip the custard-making steps above.
- Instead, whip 2 cups of cold heavy cream to stiff peaks.
- Fold in one 14-oz can of sweetened condensed milk and 1 tablespoon vanilla extract.
- Gently fold in half of the cookie crumble mixture.
4. Assembling the Ice Cream
- Spread a thin layer of the cookie crumble mixture on the bottom of a 9×5 inch loaf pan or freezer-safe container.
- Add a layer of the churned ice cream (about ⅓ of the mixture).
- Spoon half of the strawberry compote over the ice cream in dollops.
- Use a knife to gently swirl the compote into the ice cream, creating a marbled effect.
- Repeat with another layer of ice cream, remaining compote, and swirl again.
- Top with the final layer of ice cream.
- Sprinkle the reserved cookie crumble mixture over the top.
- Cover with plastic wrap or a lid and freeze for at least 4 hours or until firm.
Pro Tips for Perfect Strawberry Shortcake Ice Cream
For the Creamiest Texture
- Chill everything: Your ice cream maker bowl, utensils, and ingredients should all be cold.
- Don’t rush the custard: Cook it slowly to the right temperature (170°F) for the silkiest base.
- Add a tablespoon of vodka: It won’t affect the flavor but helps prevent ice crystals (optional).
- Let it temper: Allow ice cream to sit at room temperature for 5-10 minutes before serving for the perfect scoopable texture.
Troubleshooting Common Issues
- Icy texture: Your base may have been too thin or churned too long. Add more fat next time.
- Soggy cookie pieces: Add them at the very end of churning or as a topping only.
- Grainy texture: Your custard may have curdled. Next time, use a thermometer and strain well.
- Too soft: Your base may be too warm or have too much sugar. Freeze longer or adjust recipe.
Storage and Serving Suggestions
Storage Tips
- Best containers: Use a shallow, wide container rather than a deep one for faster freezing and easier scooping.
- Prevent freezer burn: Press plastic wrap directly onto the surface of the ice cream before covering with a lid.
- Freezer lifespan: Homemade ice cream is best enjoyed within 2 weeks for optimal flavor and texture.
- Storage temperature: Set your freezer to 0°F (-18°C) or slightly below for the best ice cream consistency.
Delicious Serving Ideas
Strawberry Shortcake Sundae
Serve a scoop over a split biscuit with fresh strawberries and whipped cream for a deconstructed strawberry shortcake.
Ice Cream Sandwich
Sandwich a scoop between two sugar cookies or shortbread rounds for a handheld treat reminiscent of the ice cream truck classic.
Strawberry Milkshake
Blend a few scoops with milk and additional fresh strawberries for the ultimate strawberry shortcake milkshake.
Strawberry Shortcake Ice Cream Recipe
| Prep Time | Cook Time | Chill Time | Total Time | Servings |
| 30 minutes | 25 minutes | 8 hours | 9 hours | 8 servings |
Nutrition Information
| Nutrient | Amount Per Serving | % Daily Value* |
| Calories | 385 | – |
| Total Fat | 24g | 31% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 175mg | 58% |
| Sodium | 125mg | 5% |
| Total Carbohydrates | 42g | 15% |
| Dietary Fiber | 1g | 4% |
| Sugars | 35g | – |
| Protein | 5g | 10% |
*Percent Daily Values are based on a 2,000 calorie diet.
Dietary Notes: This recipe can be adapted to be gluten-free by using gluten-free cookies. For a dairy-free version, see the substitution notes in the ingredients section.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well in this recipe. Thaw them completely and drain any excess liquid before using. You may need to cook the compote slightly longer to achieve the same thickness since frozen strawberries release more water.
How can I make this ice cream without an ice cream maker?
For a no-churn version, skip the custard base. Instead, whip 2 cups of cold heavy cream until stiff peaks form, then fold in one 14-oz can of sweetened condensed milk and 1 tablespoon of vanilla extract. Proceed with the strawberry compote and cookie crumbles as directed, then layer everything in your freezer container and freeze for at least 6 hours.
Why did my ice cream turn icy after a few days?
Homemade ice cream can develop ice crystals over time due to temperature fluctuations in your freezer. To minimize this, store it in a shallow container, press plastic wrap directly onto the surface before covering, and keep your freezer at a consistent temperature. Adding a tablespoon of vodka or rum to the base can also help prevent crystallization without affecting the flavor.
Can I make this recipe ahead of time for a party?
Absolutely! This ice cream can be made up to a week in advance. For the freshest taste and best texture, add the final layer of cookie crumbles just before serving. If you’re serving it at a party, transfer it to the refrigerator about 20-30 minutes before serving to soften it slightly for easier scooping.
What can I use instead of freeze-dried strawberries?
If you can’t find freeze-dried strawberries, you can simply omit them. The cookie crumbles will still be delicious on their own. Alternatively, you could add a drop of red food coloring to a portion of the cookie crumbs for a similar visual effect, or mix in some finely chopped dried strawberries (though the texture will be different).
Is there a way to make this recipe vegan?
Yes! Replace the heavy cream with full-fat coconut cream, the milk with almond or oat milk, and the egg yolks with a vegan custard powder or cornstarch thickener (about 2-3 tablespoons). For the cookies, choose a vegan-friendly variety or make your own with vegan butter. The result won’t be identical to the original, but it will still be delicious!
You Might Also Love These Recipes
Classic Strawberry Shortcake
The traditional dessert that inspired our ice cream creation. Buttery biscuits topped with fresh strawberries and whipped cream.
No-Churn Vanilla Bean Ice Cream
The perfect base for any ice cream creation. This simple recipe requires no special equipment and just 3 ingredients.
Strawberry Crunch Popsicles
A frozen treat inspired by the same nostalgic flavors. These popsicles feature a strawberry yogurt base with a crunchy cookie coating.
Enjoy Your Homemade Strawberry Shortcake Ice Cream!
There’s something magical about recreating childhood favorites in your own kitchen. This strawberry shortcake ice cream brings together the best of both worlds – the nostalgic flavors we all remember and love, with the superior quality of homemade ingredients. Whether you’re making this as a special weekend treat, for a summer gathering, or just because you’re craving something sweet and creamy, this recipe is sure to become a new favorite.
Remember, the beauty of homemade ice cream is that you can customize it to your preferences. Add more strawberries if you love fruit, increase the cookie crumbles for extra crunch, or experiment with different cookie varieties to make it uniquely yours. The possibilities are endless!
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