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Our favorite Strawberry Shortcake Ice Cream Recipe
All the flavors of fresh strawberry shortcake in a luscious, rich, creamy bowl of ice cream!
It’s hard to resist a big bowl of homemade Strawberry Shortcake Ice Cream. This creamy scoop of deliciousness is loaded with ribbons of tangy, fresh strawberry sauce and crushed shortbread cookie crumbs. It tastes like Strawberry Shortcake!
A terrific summer treat!
Do you remember those labor intensive, hand-cranked, take forever, rock salt required, ice cream churns from your childhood? Those days are gone.
Processing ice cream is as easy as turning on a switch!
We’ve had the same electric ice cream maker for years and it’s still going strong. Cuisinart makes an inexpensive, dependable and easy-to-use model that we highly recommend. Watch for a good sale or check Amazon and pick one up!
Overview of ingredients
Start with a luscious vanilla based ice cream. For this recipe you’ll need:
- whole milk
- cream cheese
- heavy cream
- granulated sugar
- light corn syrup
- vanilla extract
The base ice cream is layered in a freezer container between cookies and strawberry sauce. For the layers you will need:
- crushed shortbread cookies like Lorna Doone or Golden Oreos for a sweeter cookie layer
- fresh strawberries
- granulated sugar
Overview: How to make Strawberry Shortcake Ice Cream
1. Prepare the strawberry sauce
Combine the strawberries and granulated sugar in a saucepan. Bring to a boil and cook until the strawberries break down.
Remove from the heat and strain through a fine mesh sieve. Refrigerate until ready to use.
2. Make the ice cream base
Mix 2 tablespoons of milk with cornstarch until smooth.
Combine the remaining milk, sugar and corn syrup in a medium saucepan. Bring to a boil and simmer. Remove from the heat and whisk in the cornstarch mixture.
Return to the heat and cook until thickened. Remove from the heat and add the cream cheese and salt.
Pour the base into a bowl with the heavy cream and vanilla set over an ice bath. Stir occasionally until the mixture is cooled. Cover and refrigerate for 8 hours.
Process the ice cream according to your ice cream manufacturer directions.
3. Layer the ice cream with crushed cookies and strawberry sauce
Spoon one-third of the ice cream into an air-tight freezer safe container. Spoon one-third of the strawberry sauce on top and sprinkle with one-third of the crushed cookies. Repeat twice more, cover and freeze overnight before serving.
No ice cream maker? No problem!
If you don’t own an ice cream maker and prefer not to buy one, try adapting this recipe using the base from our No-Churn Ice Cream with Salted Caramel.
Make the no-churn ice cream and strawberry sauce then layer in a freezer-safe container along with crushed shortbread cookies.
Here are a few more of our favorite ice cream recipes you might enjoy:
- Peanut Butter Fudge Ripple No-Churn Ice Cream
- Strawberry Sorbet
- Homemade Vanilla Ice Cream
- Fresh Strawberry Ice Cream
- Chocolate Chocolate-Chunk Raspberry Swirl Ice Cream
- Cherry Garcia Ice Cream
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Strawberry Shortcake Ice Cream
For the strawberry sauce:
- 3 cups diced fresh strawberries
- ½ cup granulated sugar
For the ice cream base:
- 2 cups whole milk plus 2 tablespoons divided
- 1 tablespoon cornstarch heaping tablespoon
- 2 ounces cream cheese softened, cut into small pieces
- pinch of salt
- 1 ½ cups heavy cream
- ⅔ cup granulated sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1 cup shortbread cookies crushed (like Lorna Doone)
To make the strawberry sauce:
- Combine 3 cups of strawberries and ½ cup granulated sugar in a deep, heavy bottom saucepan. Bring the mixture to a boil over medium heat. Cook until the berries start to break down. Smash the berries with a large spoon or spatula while cooking. Simmer until the sauce reduces a little and thickens, about 10 minutes. Remove from the heat and strain through a fine mesh sieve. Discard any seeds and pulp. Store in the refrigerator until ready to use.
To make the ice cream:
- Prepare an ice bath. Fill a large bowl with ice and place a smaller bowl on top of the ice. Add the heavy cream and vanilla to the bowl and set aside.
- In a small bowl, mix 2 tablespoons of milk with the cornstarch until smooth.
- Pour the remaining 2 cups of milk, sugar and corn syrup in a medium saucepan. Bring to a rolling boil over medium heat. Don’t leave the stove! Be sure to watch that the milk doesn’t boil over. Simmer the mixture for 3-4 minutes. Remove from the heat and whisk in the cornstarch mixture.
- Return the saucepan to the heat and bring to a boil. Cook, stirring constantly with a wooden spoon until slightly thickened, about 1 minute. Remove from the heat and add the softened cream cheese and salt to the hot mixture. Stir until the cream cheese is blended into the milk and cornstarch mixture.
- Pour the hot ice cream base into the bowl with the cream and vanilla. Stir until well blended. Continue to stir every few minutes until the mixture is cooled. Remove the bowl from the ice bath and dry the bottom of the bowl. Cover the bowl and refrigerate for 4-8 hours.
- Process the ice cream according to your ice cream maker directions.
- Once the ice cream is frozen, spoon ⅓ of the vanilla ice cream in an air-tight freezer safe container. Spoon ⅓ of the strawberry sauce on top and sprinkle with ⅓¼ of the crushed cookies. Repeat twice more with a layer of ice cream, then strawberry sauce, and finally the cookies. Freeze the ice cream at least 4 hours or overnight before serving.
- Serve with additional cookies if desired.
- Reserve 1/4 cup of the sauce to spoon over the top of each serving if desired
- I use Lorna Doone Shortbread Cookies for this recipe.
- The base ice cream recipe was adapted from Jeni’s Splendid Ice Creams At Home
Homemade Strawberry Shortcake Ice Cream
While this recipe is not difficult to make it takes some time to mix, process and freeze before it’s ready to serve.
Personally I love that you can make this dessert days ahead and freeze until needed. It’s perfect for company and fun to serve.
Add a few extra shortbread cookies to each serving and drizzle with some of the reserved strawberry sauce. Everyone will love it!
Originally posted July 2018, updated May 2022