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Strawberry Shortcake Ice Cream

Mandy Applegate
This Strawberry Shortcake Ice Cream hits all the right notes—cold, creamy, fruity, and crunchy—with barely any prep work. You don’t need eggs or anything fancy, just an ice cream machine and a few ingredients you probably already have. It stores well in the freezer, making it easy to keep on hand for parties, family nights, or whenever someone needs a cold treat. It’s flexible, crowd-friendly, and just plain fun to serve.
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Prep Time 15 minutes
Cook Time 25 minutes
Freezing time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 10
Calories 540 kcal

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

Calories: 540kcalCarbohydrates: 55gProtein: 5gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 67mgSodium: 184mgPotassium: 167mgFiber: 1gSugar: 34gVitamin A: 921IUVitamin C: 26mgCalcium: 53mgIron: 2mg
Keyword Strawberry Shortcake Ice Cream
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