The Only Homemade Strawberry Shortcake Ice Cream Recipe You’ll Ever Need

Nothing screams summertime like a bowl of creamy, homemade ice cream. And just because it’s homemade doesn’t mean it has to be complicated. You only need simple ingredients and this easy-to-follow recipe to make the most delicious strawberry shortcake ice cream in town. Whether you’re in the mood for a tasty dessert after dinner or a refreshing treat to beat the heat, this option will satisfy even the most discerning palette.

We’ve scoured the internet for the best strawberry shortcake ice cream recipes and narrowed it down to one that is simple, tasty, and sure to become a family favorite. So if you’re looking for the perfect homemade ice cream recipe, you’ve come to the right place. Get ready for a summer of blissful ice cream-making (and eating).

Ingredients

• Shortcake pieces. The key ingredient in this recipe is the shortcake pieces. They provide the crunchy texture that takes this ice cream over the top. For an extra special shortcake, try making your own. Or if you’re in a hurry, grab some store-bought pound cake — it will work just as well.
• Strawberries. Select fresh, ripe strawberries for this recipe for maximum juiciness and sweetness. They’ll also add a nice pink and red hue to your delicious summer treat.
• Heavy cream. Nothing makes a creamy ice cream quite like heavy cream. Keep your heavy cream cold until it’s time to use so it whips up thick and fluffy quickly.
• Milk. Whole milk is best for this recipe as it adds richness to the final product. Using skim or low-fat milk will give you a much less flavorful result.
• Sugar. The amount of sugar you use for this recipe depends on how sweet you want your ice cream to be. Start with four tablespoons and adjust as needed from there.
• Vanilla extract. Use pure vanilla extract for the deepest flavor profile. Avoid using imitation extracts if possible — it won’t be worth sacrificing quality in this case.
• Salt. Just a pinch of salt is all you need. It helps bring out all of the other flavors and the sweetness as well.

Directions

Start by cutting a few slices of your favorite pound cake into small cubes or chunks, depending on how chunky you prefer your shortcake pieces in your ice cream mixture later. Once chopped up, spread them out on a baking sheet and bake at 350°F until golden brown and fragrant — about 15 minutes should do it! Let them cool before adding them to your ice cream base. After preparing your poundcake, slice and chop strawberries into small chunks. Set them aside for later.

Add two cups of cold heavy cream in a large bowl and beat with an electric mixer until soft peaks form — about 3-5 minutes, depending on how stiff you want yours to be. Set aside while you make the rest of your ice cream base.

In a medium saucepan over medium heat, combine 1 cup whole milk, ¾ cup granulated sugar, and ¼ teaspoon salt. Stir constantly until everything is dissolved and well combined — about 5 minutes should do it. Remove from heat and cool slightly before stirring in 1 teaspoon of pure vanilla extract.

Add the cooled milk mixture to the bowl with your whipped cream and stir until everything is fully incorporated, about 1 minute should do it. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions; usually, 20-25 minutes should be enough time for everything to set properly.

Once done churning, add your prepared shortcake and strawberry pieces and stir them in until evenly distributed throughout your ice cream mixture — no more than 30 seconds should do it. Transfer your finished ice cream to an airtight container and freeze until firm. Typically, 2-3 hours should be enough time for everything to set fully before serving.

Variations

Don’t have any pound cake handy? You can easily substitute any type of ready-made cake or cookie here instead. Chocolate chip cookies or raisin oatmeal bars make great alternatives that yield delicious results.

Don’t feel limited to just strawberries — you can easily customize this recipe by adding any other fruit of your choice, such as bananas or blueberries instead (or even both!). Add them right after churning, so they remain evenly distributed through your final product without forming large chunks or freezing into one giant clump.

Don’t have an ice cream maker? You can easily adapt this recipe into a frozen custard by omitting the shortcake pieces and adding two eggs when making your ice cream base; fully whisk them in before transferring the mixture to heat. Then follow the recipe as normal and serve once chilled.

Conclusion

With this fool-proof homemade strawberry shortcake ice cream recipe, you can mix cake and fruit into creamy goodness for a delicious sweet treat. This dessert is easy to make with an ice cream machine and is a great way to beat the summer heat.