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Strawberry Shortcake Ice Cream – don’t let summer pass you by without making this luscious, rich vanilla ice cream with ribbons of fresh strawberry sauce and crushed shortbread cookies throughout.
All the flavors that you love in fresh strawberry shortcake in a creamy bowl of ice cream!
Is it hot where you live? We’ve had super hot, humid weather with heat indexes as high as 112F. Our poor garden may never be right this year. We had flooding rains, then scorching heat. Crazy weather for sure!
When it’s this hot my thoughts turn to cool treats like this delicious ice cream to enjoy on the weekends. I love making ice cream, especially since it keeps much longer than other desserts, and everyone loves it. Making homemade ice cream is not hard at all. A lot of us grew up with those labor intensive hand-cranked, take forever, rock salt required, ice cream churns. But those days are gone. 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. See the Amazon link at the bottom of the post for more information.
We layered the base vanilla ice cream with crushed Lorna Doone cookies and then spoonfuls of a simple strawberry sauce. I set aside 1/4 cup of the sauce to drizzle over individual servings. The sauce is tangy and sweet and blends beautifully with the not-too-sweet shortbread cookies. This ice cream is the perfect combination of flavors and textures.
We still have plenty of strawberries in the grocery store so hopefully you do too. I haven’t tested this recipe using frozen strawberries, but believe they would work fine too!
I couldn’t let summer get by without sharing this recipe with you. This Strawberry Shortcake Ice Cream is truly amazing, I kid you not! Everyone will love it. I hope you’ll give it a try soon 😉
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Here are a few more homemade ice cream recipes you might enjoy:
Lemon Ice Cream with a Blackberry Swirl ~ bright, tart lemon ice cream with a sweet blackberry swirl – this is a pretty terrific bowl of deliciousness!
Apple Cider Ice Cream with Cinnamon ~ pucker up peeps! If you love a tart apple, and sweet dreamy ice cream, you’ve come to the right place!
Chocolate Chocolate-Chunk Raspberry Swirl Ice Cream – A deliciously rich chocolate ice cream layered with a ribbon of fresh raspberry coulis.
A luscious, rich vanilla ice cream with a ribbon of fresh strawberry sauce and crushed shortbread cookies throughout.
- 3 cups diced strawberries
- 1/2 cup granulated sugar
- 2 cups whole milk plus 2 tablespoons divided
- 1 heaping tablespoon cornstarch
- 2 ounces cream cheese softened, cut into small pieces
- pinch of salt
- 1 1/2 cups heavy cream
- 2/3 cup granulated sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1 cup shortbread cookies crumbled
- Combine 3 cups of strawberries and 1/2 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.
- 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 1/3 of the vanilla ice cream in an air-tight freezer safe container. Spoon 1/3 of the strawberry sauce on top and sprinkle with 1/3 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.
(I reserved about 1/4 cup of the sauce to spoon over the top of each serving)
I used Lorna Doone Shortbread Cookies for this recipe.
The base ice cream was adapted from Jeni's Splendid Ice Creams At Home
Here’s a link to our favorite ice cream maker, storage container and ice cream cookbook! Click on the photos for more information:
If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!
My mom always made ice cream for the summer holidays. She enjoyed making it, and we enjoyed eating it! Now I do the same for my family. Here are a few more sweet frozen treats to try from some of my favorite bloggers! Pina Colada Ice Cream from Mary at Barefeet in the Kitchen. No ice cream maker – no worries! Try this Ballymaloe No Churn Vanilla Ice Cream from Sue at The View from Great Island. And finally, don’t miss these easy Strawberries and Cream Popsicles from Cathy at the Noble Pig.
Thanks so much for stopping by! Tricia