Who says you can’t have your cake and ice cream too? If you’ve ever craved that classic, nostalgic flavor of Strawberry Shortcake Ice Cream but wanted it with a creamy, dreamy twist, you’re in for a treat! This Strawberry Shortcake Ice Cream is everything you love about the dessert—sweet, fruity, and indulgent—wrapped up in a smooth, luscious frozen delight. Plus, it’s way easier than you think!
Picture this: a warm summer evening, your kids begging for dessert, or maybe just a well-deserved treat after a long day. You whip out these homemade Strawberry Shortcake Ice Cream bars, and suddenly, you’re the hero of the day. They’re rich, creamy, and bursting with fresh strawberry goodness—trust me, it’s the dessert you didn’t know you needed!
But here’s the kicker: no ice cream maker required. Yep, this no-churn recipe is about to make your life a whole lot sweeter. Whether you’re making them for a backyard barbecue, a casual family night, or just because, these bars are guaranteed to hit the spot.
Contents
- 1 Why You’ll Love This Strawberry Shortcake Ice Cream
- 2 Ingredients You’ll Need
- 3 Equipment You’ll Need
- 4 Step-by-Step For Strawberry Shortcake Ice Cream Recipe Instructions
- 5 Cooking Tips
- 6 A Sweet Little Story
- 7 Nutrition Facts: Strawberry Shortcake Ice Cream
- 8 Can I substitute the shortbread cookies in this recipe?
- 9 How do I store leftover strawberry shortcake ice cream?
- 10 Can I use frozen strawberries instead of fresh?
- 11 Can I make this recipe into strawberry shortcake ice cream bars instead?
- 12 How long does it take to freeze the strawberry shortcake ice cream?
- 13 Can I make this strawberry shortcake ice cream dairy-free?
- 14 Is it necessary to use freeze-dried strawberries in the recipe?
- 15 Can I make this recipe in an ice cream machine?
Why You’ll Love This Strawberry Shortcake Ice Cream
- No-Churn Magic: No fancy equipment needed—just a bowl and a bit of elbow grease.
- Fresh, Fruity Flavor: Made with real strawberries and freeze-dried bits for that authentic, juicy taste.
- Easy and Fun: Perfect for getting the kids involved or impressing guests without breaking a sweat.
- Creamy and Crunchy: The perfect combo of velvety ice cream and buttery cookie crumble.
Ingredients You’ll Need
- Take approximately 10 ounces (284 grams) of ripe, freshly picked strawberries, remove the green leafy tops, and finely chop them into tiny, uniform pieces to ensure even distribution in your recipe.
- 1 tablespoon sugar
- 1 cup (8floz/225ml) heavy whipping cream
- 1 teaspoon vanilla extract
- 3/4 cup (7½ oz/213g) sweetened condensed milk, cold
- Select approximately six ounces (120 grams) of delicate, buttery biscuits with a hint of vanilla flavor, ensuring they have a crisp yet crumbly texture, and break them into small, bite-sized pieces or crush them into fine crumbs, depending on the intended use in your recipe.
- ⅓ cup (1oz/28g) freeze-dried strawberries
- 2 tablespoons (1oz/57g) butter, melted
Equipment You’ll Need
Before you get started, make sure you have the following tools on hand for Strawberry Shortcake Ice Cream:
- Large mixing bowl
- Hand mixer or whisk
- Spatula
- Food processor or blender
- Measuring cups and spoons
- 9×5 inch loaf pan or a similar freezer-safe container
- Parchment paper
- Plastic wrap or foil
- Small saucepan (optional, for melting butter)
Step-by-Step For Strawberry Shortcake Ice Cream Recipe Instructions
Step 1: Prepare the Strawberries
Start by combining the diced fresh strawberries with the tablespoon of sugar in a mixing bowl. Let them sit for about 10 minutes, allowing the strawberries to release their natural juices. This little trick not only sweetens them up but also enhances the strawberry flavor throughout the ice cream.
Step 2: Whip the Cream For Strawberry Shortcake Ice Cream
In a separate bowl, pour the heavy whipping cream and add the vanilla extract. With the aid of a handheld electric mixer or a sturdy wire whisk, vigorously whip the cream in a steady, circular motion until it thickens significantly and holds its shape firmly, forming well-defined peaks that do not collapse when the whisk is lifted. Check out this guide on How To Make Whipped Cream for tips on getting the perfect texture. You want that thick, luscious texture that holds its shape—trust me, it’s worth the arm workout!
Step 3: Fold in the Sweetened Condensed Milk
Carefully incorporate the chilled, pre-sweetened condensed milk into the light and airy whipped cream by using a soft, flexible spatula. Slowly and delicately blend the ingredients together with an upward motion, ensuring that the whipped cream maintains its fluffy texture without losing volume or becoming overly dense. This is where your ice cream base gets its velvety richness.
Step 4: Combine the Strawberries
Add the sugared strawberries (including any juice) to the creamy mixture and gently fold them in. You want little bursts of fruit in every bite!
Step 5: Make the Strawberry Shortcake Ice Cream Crumble
In a food processor, pulse the shortbread cookies and freeze-dried strawberries together until they form a coarse crumb. Drizzle in the melted butter and pulse a few more times to combine. You should end up with a crumbly, buttery mix that smells like pure bliss.
Step 6: Layer and Freeze
Line your loaf pan with parchment paper for easy removal later. Pour half of the ice cream mixture into the pan, then sprinkle a generous layer of the Strawberry Shortcake Ice Cream crumble over it. Add the remaining ice cream mixture on top and finish with more crumble. Cover with plastic wrap or foil and freeze for at least 4-6 hours or until firm.
Step 7: Serve and Enjoy!
When you’re ready to serve, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Slice into bars or scoop out servings and get ready to be amazed!
Cooking Tips
- Skip the Ice Cream Maker: This recipe is designed to be no-churn, so don’t worry about fancy gadgets.
- Shortbread Swap: If you’re out of shortbread cookies, vanilla wafers or graham crackers will work just as well.
- Texture Tip: For a chunkier crumble, pulse the cookies less in the food processor. Want it finer? Let it whirl a bit longer.
- Strawberry Boost: Feel free to add a touch of strawberry extract if you want even more intense flavor.
- Portion Control: Slice the ice cream into bars before freezing for grab-and-go treats.
A Sweet Little Story
I’ll never forget the first time I made this recipe—my kids were skeptical about homemade ice cream, convinced it couldn’t possibly rival the store-bought stuff. One bite later, they were hooked. Now, it’s the go-to summer dessert in our house, and I can’t make a batch without a little family taste test halfway through. It’s become a tradition to debate whether the strawberry bits or the cookie crumble is the best part. Spoiler alert: they’re both winners.
Nutrition Facts: Strawberry Shortcake Ice Cream
Indulging in a homemade dessert like Strawberry Shortcake Ice Cream doesn’t just satisfy your sweet tooth—it also offers a refreshing break from processed treats. While this dessert is undeniably rich and creamy, it’s made with simple, quality ingredients that give it an edge over store-bought versions.
This Strawberry Shortcake Ice Cream is packed with real strawberries, which provide natural sweetness and a boost of vitamin C. The shortbread crumble adds a buttery, satisfying crunch, while the creamy base brings a dose of calcium and protein.
For those watching their calorie intake, consider using lower-fat cream or reducing the cookie crumble topping. You can also experiment with sugar substitutes if you’re looking to cut down on sugar without sacrificing flavor. Just keep in mind that this treat is best enjoyed in moderation, as it’s on the indulgent side—perfect for a special occasion or a well-deserved dessert night!
Here’s the complete nutritional breakdown per serving (based on approximately 8 servings):
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Serving Size | 1 bar (about 150g) | – |
| Calories | 290 | 15% |
| Total Fat | 17g | 22% |
| Saturated Fat | 10g | 50% |
| Unsaturated Fat | 5g | – |
| Trans Fat | 0g | – |
| Cholesterol | 55mg | 18% |
| Sodium | 95mg | 4% |
| Total Carbohydrates | 32g | 12% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 21g | – |
| Protein | 4g | 8% |
| Calcium | 100mg | 8% |
| Iron | 0.6mg | 4% |
| Potassium | 180mg | 4% |
| Vitamin A | 500 IU | 10% |
| Vitamin C | 18mg | 20% |
Please Note: Nutritional values are approximate and can vary based on specific ingredient brands and quantities used. For those watching their calorie intake, consider using lower-fat cream or reducing the cookie crumble topping. You can also experiment with sugar substitutes if you’re looking to cut down on sugar without sacrificing flavor.
While this ice cream might not be a health food, it’s definitely a treat worth savoring. The balance of creamy, crunchy, and fruity elements makes it a standout dessert that feels like a celebration in every bite!
After indulging in a scoop (or two!) of this delightful strawberry shortcake ice cream, you’ll understand why it’s the perfect treat for just about any occasion. Whether you’re hosting a gathering, rewarding yourself after a busy day, or simply craving something sweet, this recipe has you covered. The creamy texture, combined with the burst of strawberry flavor and crunchy shortbread pieces, creates a dessert that is nothing short of irresistible. Plus, it’s incredibly easy to make, even on those days when your schedule feels a bit too packed.
So, why not treat yourself and your loved ones to this heavenly strawberry shortcake ice cream? It’s a treat that brings joy with every bite and is guaranteed to be a hit at your next family meal or casual get-together. And the best part? You don’t need to be a professional chef to make it—just a few ingredients and a little time, and you’ll have the perfect dessert. So go ahead, take a break, and enjoy this sweet creation. You’ve earned it!
Absolutely! While shortbread cookies give this strawberry shortcake ice cream its signature crunch, you can swap them for any vanilla cookies or even graham crackers if that’s what you’ve got on hand. Just remember, the flavor might change slightly, but it’ll still be delicious!
How do I store leftover strawberry shortcake ice cream?
If you have any leftovers (though we doubt it!), simply transfer the ice cream into an airtight container and store it in the freezer. It’ll stay fresh for about 2 weeks. Just make sure to give it a few minutes to soften before serving again—it’ll be easier to scoop!
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used in this recipe, especially when fresh ones aren’t in season. Just make sure to thaw them beforehand and drain any excess liquid before adding them to the mix. You’ll still get that sweet, fruity flavor!
Can I make this recipe into strawberry shortcake ice cream bars instead?
Definitely! To make strawberry shortcake ice cream bars, simply pour the ice cream mixture into a popsicle mold and freeze it for a few hours. Once frozen, you can dip them in melted chocolate or more crushed cookies for that extra crunch. A fun twist on the classic!
How long does it take to freeze the strawberry shortcake ice cream?
The freezing time can vary depending on your freezer, but generally, you’ll need at least 4 hours to let the ice cream firm up properly. For the best results, overnight freezing is always a good idea, ensuring a perfect creamy texture!
Can I make this strawberry shortcake ice cream dairy-free?
Yes, you can easily make a dairy-free version of this recipe! Simply swap the heavy cream with a coconut cream or almond milk-based cream, and use a dairy-free sweetened condensed milk. You’ll still get that creamy texture with a slight coconut flavor if you choose coconut cream.
Is it necessary to use freeze-dried strawberries in the recipe?
While freeze-dried strawberries give the ice cream an extra punch of strawberry flavor without adding moisture, they’re not strictly necessary. You can leave them out or substitute with a bit more fresh or frozen strawberries, but the freeze-dried ones add a fun texture and concentrated taste. It’s totally up to you!
Can I make this recipe in an ice cream machine?
Yes, if you have an ice cream machine, you can absolutely use it for this recipe! After preparing the mixture, simply pour it into your ice cream maker and follow the manufacturer’s instructions. It’s a great option if you want a smoother texture without waiting for hours.
