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A delicious bowl of strawberry shortcake ice cream garnished with fresh strawberries.

Strawberry Shortcake Ice Cream

Bright, creamy, and nostalgic—this Strawberry Shortcake Ice Cream is summer in a scoop, blending tangy-sweet strawberries with a rich, smooth dairy base and buttery shortcake crumbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the ice cream base
  • 2 cups strawberries, hulled and sliced Choose ripe, fragrant berries for the best flavor.
  • 1/2 cup sugar For macerating strawberries.
  • 1 cup heavy cream Use cream with at least 36% fat.
  • 1 cup milk Can use whole milk for better richness.
  • 1 teaspoon vanilla extract Use pure vanilla extract for the best flavor.
  • 1 cup crumbled shortcake cookies Add buttery crunch to the ice cream.

Method
 

Preparation
  1. Combine the sliced strawberries with the sugar in a bowl and stir gently. Let sit for 15 minutes to release juices and become syrupy.
  2. In another bowl, whisk together the heavy cream, milk, and vanilla extract until smooth. Chill briefly if your kitchen is warm.
  3. Gently mix the macerated strawberries into the cream base, including the sweet juices.
Churning
  1. Pour into an ice cream maker and churn according to the manufacturer's instructions until soft-serve consistency, about 20–30 minutes.
  2. Gently fold in the crumbled shortcake cookies, reserving a small handful for topping.
Freezing
  1. Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, preferably overnight.
  2. Scoop into bowls and garnish with extra strawberries or shortcake crumbs. Let scoops sit at room temperature for 2–3 minutes before serving.

Notes

Chill your ingredients and ice cream maker bowl for faster churn. Store leftovers tightly sealed to avoid freezer burn.