Indulge in the perfect summer treat with this simple and mouth-watering homemade strawberry shortcake ice cream recipe. Made with real strawberries and creamy vanilla ice cream, it's a dessert sensation that is sure to please..
Perfect as a summer-time snack, so refreshing and flavorful, nothing beats homemade ice cream.
This ice cream reminds me of those ice cream bars that you can get at the store.... but better.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe Troubleshooting
- Necessary gear: Equipment
- More frozen dessert recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Strawberry Shortcake Ice Cream
- Fan Favorite Recipes
- 💬 Comments
What makes this recipe so yummy
- Making homemade ice cream gives you a much richer treat with better ingredients.
- It's real strawberries in this ice cream. If you love strawberries, then you'll definitely love this version as the flavors are so much better.
- The crumbs on top give it that extra texture profile.
- The cream cheese lends an almost cheesecake like flavor.
Groceries you'll need: Ingredients
- Fresh Strawberries
- Strawberry Jam (or preserves)
- Granulated Sugar
- Lemon Juice
- Cream Cheese
- Sweetened Condensed Milk
- Vanilla Extract
- Heavy Whipping Cream
- Angel Food Cake
- Shortbread Cookies
- Freeze-Dried Strawberries
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the chopped strawberries, jam, sugar and lemon juice to a medium saucepan and cook for 20 minutes, until thickened.
- Step 2: Beat the heavy cream until stiff peaks form.
- Step 3: Mix in the condensed milk, vanilla and cream cheese.
- Step 4: Gently fold in the angel food cake and cooled strawberry syrup.
- Step 5: Pour into a loaf pan lined with parchment paper, then sprinkle crumbled shortbread cookies (in fine crumbs) and freeze dried strawberries over the top.
- Step 6: Cover with plastic wrap, or aluminum foil and place in the freezer for 6 hours.
Hint: Don't over-mix the strawberry puree with the vanilla ice cream or you'll just end up with a strawberry ice cream. All pink. You want to create those pretty ripples through the creamy white of the vanilla ice cream.
Recipe variations and substitute ideas
- Salt - add a pinch, to bring out the flavors.
- Corn Syrup - instead of sugar, in the strawberry syrup.
- Golden Oreos - I've seen people crumble this on top, or add to the ice cream in place of the cake.
- Strawberry Sauce - instead of making the syrup, you could use the sauce you can buy at the store.
Recipe Troubleshooting
- Ice Cream is too frosty - this freezer burn will happen if you haven't covered the pan securely enough in the freezer. If you can't get your plastic wrap to seal well enough, use aluminum foil.
- Chunks of Cream Cheese - this will happen if you didn't allow your cream cheese to warm to room temperature. If you know it's too cold, rather give it a 30 second warm up in the microwave first, so that it will integrate into the cream much better.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I used a stand mixer, it's just so easy this way. You could use a large bowl with a hand mixer though, if you don't have one.
You'll also need a 9x5 Loaf pan too, and a saucepan. I have some affiliate links in the recipe card below.
More frozen dessert recipes I think you'll love
How to store leftovers
Store the ice cream in your freezer, tightly covered with aluminum foil or plastic wrap. It will be good for 3 months.
Mel's kitchen notes
Cool the strawberry syrup down faster, by placing the saucepan into a large bowl with ice water (an ice bath). This will cool it down real fast.
Frequently asked questions: FAQs
This is a no churn ice cream, so no. It's super simple and you're able to whip it up using your stand mixer, or a hand mixer.
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Strawberry Shortcake Ice Cream
Video
Equipment
- 1 4.5 Quart Pot
Ingredients
- 2 Cups Strawberries chopped
- ⅓ Cup Strawberry Jam
- ½ Cup Granulated Sugar
- 2 Tablespoons Lemon Juice
- 2 Cups Heavy Whipping Cream
- 1 (8 Ounce) Block Cream Cheese room temperature
- 1 (14 Ounce) Can Sweetened Condensed Milk canned
- 1 Tablespoon Vanilla Extract
- 2 Cups Angel Food Cake chopped
- 4 Each Shortbread Cookies crumbled
- ¼ Cup Freeze Dried Strawberries
Instructions
- Add the chopped strawberries, strawberry jam, lemon juice and sugar to a medium saucepan and heat over medium-high heat. Cook for about 20 minutes, until thickened.2 Cups Strawberries, ⅓ Cup Strawberry Jam, ½ Cup Granulated Sugar, 2 Tablespoons Lemon Juice
- Create an ice bath to drop the sauce pan into, to cool the strawberry syrup faster.
- In the bowl of a stand mixer, add the whipping cream and beat until stiff peaks have formed.2 Cups Heavy Whipping Cream
- Add the cream cheese, condensed milk and vanilla and continue to beat on low until totally combined.1 (8 Ounce) Block Cream Cheese, 1 (14 Ounce) Can Sweetened Condensed Milk, 1 Tablespoon Vanilla Extract
- Add the chopped angel food cake and the cooled strawberry syrup and gently fold into the cream mixture. Do not overmix here.2 Cups Angel Food Cake
- Take a piece of parchment paper and wet under the faucet. Squeeze dry then line a 9x5" loaf pan. Pour the ice cream mixture into this pan.
- Sprinkle the crumbled shortbread cookies and freeze dried strawberries over the top, then cover with plastic wrap and freeze for 6 hours.4 Each Shortbread Cookies, ¼ Cup Freeze Dried Strawberries
Notes
Nutrition
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