Add Preferred SourceIf you’ve got an ice cream machine and a few basic ingredients, you can skip the store-bought tubs and make Strawberry Shortcake Ice Cream that’s fresh, rich, and flavorful. No eggs or artificial flavor—just real berries turned into a sweet sauce, smooth vanilla base, and chunks of cookies layered in for the classic shortcake feel. This is the perfect treat when you want crunchy, creamy, and cold, served in a cone or bowl.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
In the summer, when cookouts and backyard hangouts seem to pop up out of nowhere, I like having a stash of this ice cream ready to go. It freezes well, so you can make a batch ahead, and it easily fits right in, whether I’m hosting parties, game days, or just chilling with the family. No matter who’s at the table, this one’s always a hit, and everyone comes back for another scoop.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Strawberry Shortcake Ice Cream with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This recipe comes together easily if you follow my simple steps in order and give each layer the time it needs to chill and set.
Freeze the Ice Cream Maker Bowl
Place the bowl of your ice cream maker in the freezer at least 24 hours before using it. These bowls have a layer of cooling gel inside that needs to be completely frozen so it can stay cold enough to churn your ice cream.
If the bowl isn’t completely frozen, the mixture won’t firm up properly, and you’ll end up with a runny texture. A good way to check is to shake the bowl—if you don’t hear any sloshing, it’s ready to use.
Make the Strawberry Sauce
Cook the diced strawberries and sugar in a saucepan over medium heat. Stir now and then until the strawberries soften and start to break down, then mash them a bit to release their juices and form a chunky strawberry puree.
Once the mixture comes to a gentle boil, remove it from the heat. If you want a smoother sauce, strain the strawberry purée through a fine mesh sieve to remove seeds and pulp. Let it cool completely before moving on.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Prepare the Ice Cream Base
In a large mixing bowl, whisk together the heavy cream, sugar, and vanilla extract until the sugar is fully dissolved. Stick the bowl in the fridge for about 30 minutes to chill—a colder base helps the ice cream churn faster and results in a better texture.
Crush the Shortcake Cookies
While the ice cream base is chilling, place the shortcake cookies in a zip-top bag and gently crush them using a rolling pin until you have small chunks—don’t turn them all into crumbs; you want some texture.
If you don’t have shortcake cookies, you can easily swap in shortbread cookies or vanilla wafers for a similar buttery crunch. Set the crushed pieces aside until you’re ready to layer them into the ice cream.
Churn the Ice Cream
Once the ice cream base is chilled, pour the mixture into your ice cream maker. Churn according to your machine’s directions—typically about 25 minutes—until the ice cream reaches a thick, creamy consistency similar to soft serve.
Layer and Freeze
Spoon a third of the churned vanilla ice cream into a loaf pan or freezer-safe container. Drizzle a third of the strawberry sauce over the top, then sprinkle with a third of the chopped shortcake cookies.
Repeat the layering two more times, using up all the components. Gently smooth the top, then press plastic wrap or wax paper directly onto the surface to prevent ice crystals from forming before freezing for at least 4 hours.
Serve and Enjoy
Take the container out and let it sit at room temperature for 5 minutes to soften slightly. Scoop into bowls or cones, making sure each scoop gets a little bit of cookie, cream, and strawberry in every bite. Finally, enjoy your strawberry shortcake ice cream!
Recipe Notes and Expert Tips
I’ve pulled together a few tips that’ll help you get smooth, flavorful ice cream every time, with no icy texture or soggy cookies.
- Fully Freeze the Bowl: Your ice cream maker bowl should be frozen solid for 24 hours—shake it and you shouldn’t hear anything move. If it’s not cold enough, the mixture won’t churn properly.
- Use Ripe Strawberries: The riper your berries, the better your sauce. Fully ripe strawberries make the sauce naturally sweet and bright without needing extra sugar.
- Strain for Smoothness: If you prefer a smooth ice cream without seeds or chunks, strain the strawberry puree sauce after cooking. If you like texture, you can skip this step.
- Enhance Flavor with Salt: You can add a pinch of salt to the ice cream base if you want to balance the sweetness and bring out the flavors of vanilla and strawberry—totally optional!.
- Add Corn Syrup (Optional): This is up to you, but stirring in 1–2 tablespoons of light corn syrup to the base can help keep the texture smooth and reduce ice crystals.
- Chill the Cream Base: Don’t skip the chilling step before churning—it helps the cream whip better in the machine and gives you a rich, scoopable consistency.
- Use the Right Cookies: Shortcake-style cookies work best here. Something sturdy like golden Oreos, vanilla wafers, or actual shortbread holds up well in the freezer, too.
- Don’t Overmix When Layering: Keep the layers distinct. Resist the urge to swirl everything together so you get bites with distinct textures and flavor pockets.
How to Store Leftovers
Store any leftovers in a freezer-safe, airtight container. To help prevent ice crystals from forming, press a layer of wax paper, parchment paper, or plastic wrap directly onto the surface before sealing with a lid.
The ice cream will keep well for up to 2 weeks, though the cookie pieces may soften over time. Before serving, let it sit at room temperature for a few minutes so it’s easier to scoop.
What to Serve With Strawberry Shortcake Ice Cream
This cold dessert pairs well with other fruity treats like berry pie, lemon bars, or a slice of peach crisp. You can also try making your own strawberry ice cream sandwiches with this recipe using sugar cookies, sandwich cookies, or even a layer of cookie crumbs for texture, or scoop it over warm pound cake, waffles, or serve it as part of a strawberry shortcake ice cream cake.
A drizzle of melted white chocolate adds an extra touch of sweetness. For drinks, go with something light like cold milk, strawberry lemonade, or sparkling water. If you’re into variations, use it as a base for a homemade version of nostalgic strawberry shortcake dessert bars or turn it into individual strawberry shortcake ice cream bars.
More Easy Recipes for You to Try at Home
I’ve gathered more recipes that are just as easy, sweet, and refreshing as this cold treat if you’re looking to add new favorites to your homemade dessert rotation.
Did you make this recipe? We’d love to know! Please leave a 5-star review below (it really helps!) and tag and follow us on Pinterest and Facebook for more tasty inspiration!
Strawberry Shortcake Ice Cream
Ingredients
For the strawberry sauce:
- 3 cups diced strawberries
- ½ cup granulated sugar
For the ice cream:
- 2 ½ cups heavy cream
- ½ cup sugar
- 1 tablespoon vanilla extract
- 2 cups shortcake cookies roughly chopped
Instructions
- Freeze the bowl of your ice cream machine for at least 24 hours, or until completely solid.
- In a medium saucepan, combine diced strawberries and sugar. Cook over medium heat, stirring occasionally, until the mixture comes to a gentle boil.3 cups diced strawberries, ½ cup granulated sugar
- Mash the strawberries as they soften to create a chunky sauce. Remove from heat and strain through a fine mesh sieve for a smoother sauce. Let cool completely.
- In a large bowl, whisk together the heavy cream, sugar, and vanilla extract until the sugar is fully dissolved. Chill the mixture in the refrigerator for 30 minutes.2 ½ cups heavy cream, ½ cup sugar, 1 tablespoon vanilla extract
- Pour the chilled base into your ice cream maker. Churn according to the manufacturer’s instructions (usually about 25 minutes) until thick and creamy.
- In a loaf pan or freezer-safe container, layer as follows: ⅓ of the churned ice cream, ⅓ of the strawberry sauce, ⅓ of the chopped shortcake cookies. Repeat the layers two more times with the remaining ingredients.2 cups shortcake cookies
- Cover the surface with plastic wrap or wax paper to prevent ice crystals. Freeze for at least 4 hours, or until firm.
- Let the ice cream sit at room temperature for 5 minutes before scooping. Serve in bowls or cones and enjoy the perfect bite of summer!
Video
Notes
- Fully Freeze the Bowl: Your ice cream maker bowl should be frozen solid for 24 hours—shake it and you shouldn’t hear anything move. If it’s not cold enough, the mixture won’t churn properly.
- Use Ripe Strawberries: The riper your berries, the better your sauce. Fully ripe strawberries make the sauce naturally sweet and bright without needing extra sugar.
- Strain for Smoothness: If you prefer a smooth ice cream without seeds or chunks, strain the strawberry puree sauce after cooking. If you like texture, you can skip this step.
- Enhance Flavor with Salt: You can add a pinch of salt to the ice cream base if you want to balance the sweetness and bring out the flavors of vanilla and strawberry—totally optional!.
- Add Corn Syrup (Optional): This is up to you, but stirring in 1–2 tablespoons of light corn syrup to the base can help keep the texture smooth and reduce ice crystals.
- Chill the Cream Base: Don’t skip the chilling step before churning—it helps the cream whip better in the machine and gives you a rich, scoopable consistency.
- Use the Right Cookies: Shortcake-style cookies work best here. Something sturdy like golden Oreos, vanilla wafers, or actual shortbread holds up well in the freezer, too.
- Don’t Overmix When Layering: Keep the layers distinct. Resist the urge to swirl everything together so you get bites with distinct textures and flavor pockets.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
