Get ready for a frozen treat that tastes just like your favorite classic dessert! This Strawberry Shortcake Ice Cream combines fresh strawberry swirls, buttery vanilla shortcake crumbles, and rich, creamy ice cream—all in one delicious scoop. No need to chase the ice cream truck—this homemade version is even better!
Ready in just 55 minutes, including chilling and churning time, it’s the perfect dessert for warm days, special occasions, or anytime you’re craving a nostalgic treat.
🍦 Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- Pinch of salt
For the Strawberry Swirl:
- 1½ cups fresh strawberries, hulled and chopped
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the Shortcake Crumble:
- ½ cup all-purpose flour
- ¼ cup butter, melted
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- Pinch of salt
🧊 Instructions
1. Make the strawberry swirl:
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 8–10 minutes until thick and jammy. Mash slightly and cool completely.
2. Prepare the crumble:
Preheat oven to 350°F (175°C). In a bowl, mix flour, sugar, salt, and vanilla. Stir in melted butter until crumbly. Spread on a lined baking sheet and bake for 10–12 minutes, stirring once halfway. Cool completely.
3. Mix the ice cream base:
In a mixing bowl, whisk together cream, milk, sugar, vanilla, and salt until sugar is dissolved.
4. Churn the ice cream:
Pour the base into your ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes) until thick and creamy.
5. Layer and freeze:
Spoon half the churned ice cream into a container. Swirl in half the strawberry sauce and half the crumble. Repeat layers, then gently swirl everything together. Cover and freeze for at least 2 hours until firm.
💡 Tips
- Chill all components before layering to prevent melting.
- Let the ice cream soften for 5–10 minutes before scooping.
- Use ripe strawberries for the most natural flavor and sweetness.
- Add extra crumble right before serving for maximum crunch!
🔁 Variations & Substitutions
- Use store-bought shortbread cookies for a shortcut crumble.
- Add cream cheese or Greek yogurt to the base for a cheesecake twist.
- Use raspberries or peaches instead of strawberries.
- Make it dairy-free with coconut cream and almond milk.
❓ FAQs
Can I make this without an ice cream maker?
Yes! Whip the cream until soft peaks form, fold in the milk and sugar mixture, then layer and freeze overnight.
How long will it keep in the freezer?
Store in an airtight container for up to 2 weeks for best texture and flavor.
Can I use frozen strawberries?
Yes—just thaw and drain excess liquid before cooking down.
What kind of container should I freeze it in?
Use a loaf pan, freezer-safe tub, or reusable ice cream container with a tight lid.
🍽️ Serving Suggestions
- Serve in waffle cones, sugar cones, or waffle bowls.
- Top with whipped cream, fresh strawberries, or extra shortcake crumbles.
- Pair with a slice of pound cake or vanilla wafer cookies.
- Make a strawberry shortcake sundae with layers of crushed cookies and whipped cream!
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