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Delicious strawberry shortcake ice cream topped with fresh strawberries

Strawberry Shortcake Ice Cream

A delightful dessert that combines fresh strawberries, a creamy base, and crunchy shortcake cookies for a summer treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Ice Cream Base
  • 1 cup heavy cream Buy cream labeled 36%–40% fat for optimal creaminess.
  • 1 cup milk Use whole milk for the best flavor.
  • 1 teaspoon vanilla extract Enhances the flavor of the cream.
  • 1/2 cup sugar Adjust sugar for desired sweetness.
For the Strawberry Mixture
  • 2 cups strawberries, hulled and sliced Use ripe but firm berries for best texture.
For Texture
  • 1 cup crumbled shortcake cookies Choose buttery, crisp shortcakes; graham crackers can be used for variation.

Method
 

Macerate the Strawberries
  1. Combine the sliced strawberries with 1/2 cup sugar in a bowl, toss to coat, and let sit for 15 minutes.
Make the Cream Base
  1. Whisk together the heavy cream, milk, and vanilla extract in a clean bowl until smooth.
  2. Chill this mixture for 20-30 minutes before churning.
Fold in Strawberries
  1. Gently fold the macerated strawberries and their juices into the chilled cream mixture.
Churn the Mixture
  1. Pour the blended mixture into an ice cream maker and churn to a soft-serve consistency.
Add Cookies
  1. Fold in the crumbled shortcake cookies right after churning.
  2. Transfer the ice cream to an airtight container.
Freeze
  1. Freeze until solid, about 4-6 hours.
Serve
  1. Scoop the ice cream into bowls or cones and garnish with fresh strawberry slices, if desired.

Notes

For best results, keep the cream base cold and the ice cream maker bowl frozen. Store leftovers in a shallow airtight container to minimize air pockets.