Strawberry Shortcake Ice Cream

Strawberry Shortcake Ice Cream is a nostalgic and incredibly delicious frozen treat that captures the essence of summer in every spoonful. This recipe makes it incredibly easy to recreate that iconic flavor at home, offering a delightful way to beat the heat and satisfy your sweet cravings.

Key Ingredients for Strawberry Shortcake Ice Cream

• 2 cups fresh strawberries, hulled and quartered
• 1/4 cup granulated sugar, plus more to taste
• 1 tablespoon fresh lemon juice
• 1 pint (about 2 cups) heavy whipping cream, cold
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 cup crumbled store-bought pound cake or angel food cake (or homemade shortcake biscuits)
• 1/4 cup freeze-dried strawberries, crushed (optional, for extra flavor and visual appeal)

How to Make Strawberry Shortcake Ice Cream

This Strawberry Shortcake Ice Cream recipe is incredibly simple to whip up, bringing you a deliciously creamy and satisfying dessert with minimal effort. The vibrant strawberry swirl and tender cake pieces create a delightful texture explosion, making it a guaranteed crowd-pleaser. With just 15 minutes of active preparation time, you can enjoy this delightful treat in no time.

Step-by-Step Instructions

1. Prepare the Strawberry Swirl: In a medium bowl, combine the quartered fresh strawberries with 1/4 cup granulated sugar and the fresh lemon juice. Gently mash about half of the strawberries with a fork to release their juices, leaving the other half in larger pieces for texture. Stir well and let the mixture sit for about 15-20 minutes, allowing the strawberries to macerate and release their juices.
2. Make the Ice Cream Base: In a separate large bowl, pour in the cold heavy whipping cream. Using an electric mixer (or a whisk and some elbow grease!), whip the cream until soft peaks form. Gradually add the sweetened condensed milk and vanilla extract, continuing to whip until medium to stiff peaks form. Be careful not to over-whip, or the cream could turn buttery.
3. Incorporate the Cake and Freeze-Dried Strawberries: Gently fold in the crumbled pound cake (or angel food cake/shortcake biscuits) and the crushed freeze-dried strawberries (if using) into the whipped cream mixture. Distribute them evenly throughout the base, aiming for a good balance of cake pieces in every scoop.
4. Add the Strawberry Swirl: Pour about half of the macerated strawberry mixture over the ice cream base. Gently swirl it in with a knife or spatula, creating ribbons of vibrant strawberry goodness. Avoid over-mixing, as you want distinct swirls of strawberry sauce and creamy ice cream.
5. Layer and Chill: Add the remaining strawberry mixture and swirl it in once more. Transfer the entire mixture into a freezer-safe container with a lid. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.
6. Freeze: Cover the container tightly with its lid and freeze for at least 6-8 hours, or until firm. For best results, allow it to freeze overnight.

Why You’ll Love This Strawberry Shortcake Ice Cream

You’ll absolutely adore this Strawberry Shortcake Ice Cream for its perfect harmony of sweet, tangy, and creamy textures. It’s a delightful homage to the classic dessert, offering generous chunks of tender cake and a burst of fresh strawberry flavor in every bite, all without the baking fuss of a traditional shortcake. Making this ice cream at home is also a fantastic cost-saver compared to store-bought specialty ice creams, allowing you to enjoy a gourmet treat for a fraction of the price.

The homemade nature of this Strawberry Shortcake Ice Cream means you can customize its sweetness and the intensity of the strawberry swirl. Plus, the optional addition of freeze-dried strawberries adds an extra punch of concentrated fruit flavor and a beautiful pop of color. It’s a truly versatile and forgiving recipe that’s perfect for any occasion, from backyard barbecues to cozy movie nights. Go ahead and give this delightful Strawberry Shortcake Ice Cream a try – your taste buds will thank you!

Storing and Reheating Tips

• Refrigeration: This Strawberry Shortcake Ice Cream is best enjoyed directly from the freezer. If it softens slightly while serving, you can pop it back into the freezer for about 30 minutes to firm up again. It is not suitable for refrigeration as it will become a soupy mess.
• Freezing: Properly stored, this Strawberry Shortcake Ice Cream can be kept in the freezer for up to 2 weeks. Ensure the container is airtight and that the surface of the ice cream is protected with parchment paper or plastic wrap to minimize ice crystal formation and maintain its creamy texture. For longer storage, you can wrap the entire container in plastic wrap or foil.
• Reheating: This ice cream is designed to be served frozen and does not require reheating.

Final Thoughts

This Strawberry Shortcake Ice Cream is a quintessential summer delight that’s surprisingly easy to make at home. Treat yourself to this easy, delicious, and incredibly satisfying frozen version of a beloved classic – you won’t be disappointed!