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Strawberry Shortcake Ice Cream: The Ultimate Homemade & Store-Bought Guide

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Discover the best strawberry shortcake ice cream recipes, tips & fun facts. Easy homemade ideas and nostalgic flavors for summer and beyond!

  • Author: gadeserahmed
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours
  • Total Time: 8 hours
  • Yield: 8 1x
  • Category: Dessert
  • Method: Easy
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

For the Ice Cream Base:

  • 2 cups heavy whipping cream (cold)

  • 1 can (14 oz) sweetened condensed milk

  • 1 tsp pure vanilla extract

  • 1 cup fresh strawberries, hulled and finely chopped or pureed

  • Optional: 2 tbsp strawberry jam for swirl

For the Shortcake Crunch Topping:

  • 12 Golden Oreos or vanilla sandwich cookies

  • 1/4 cup freeze-dried strawberries

  • 2 tbsp melted unsalted butter

Instructions

1. Make the Crunch Topping

  • Add cookies and freeze-dried strawberries to a food processor.

  • Pulse until crumbly, but not powdery.

  • Pour in melted butter and stir to coat.

  • Set aside.

2. Whip the Cream

  • In a large bowl, whip cold heavy cream to stiff peaks using a hand mixer or stand mixer.

  • Be careful not to over-whip!

3. Mix the Base

  • In a separate bowl, combine sweetened condensed milk, vanilla extract, and strawberry puree.

  • Gently fold the whipped cream into the mixture until smooth and airy.

4. Layer and Assemble

  • Pour half of the ice cream mixture into a 9×5-inch loaf pan.

  • Sprinkle a generous layer of crunch topping.

  • Add remaining ice cream, smooth the top, and finish with another layer of crunch.

  • Swirl in strawberry jam if using, using a skewer or knife.

5. Freeze

  • Cover with foil or plastic wrap.

  • Freeze for at least 6 hours or overnight until firm.

6. Serve

  • Let sit at room temp for 5 minutes before scooping.

  • Top with fresh strawberries or extra crunch topping if desired.

Notes

  • No Food Processor?
    You can crush cookies and freeze-dried strawberries in a zip-top bag using a rolling pin. It works just as well for the crunch topping!

  • Make-Ahead Tip:
    This ice cream keeps well in the freezer for up to 2 weeks when stored in an airtight container. Let it thaw 5–10 minutes before scooping.

  • Fresh vs. Frozen Strawberries:
    Fresh strawberries give a brighter, fresher flavor, but thawed frozen strawberries work great too—just be sure to drain excess liquid before blending.

  • Craving Extra Crunch?
    Double the shortcake crumble recipe and store the extra in a sealed jar. Sprinkle it over other desserts or even yogurt!

  • Low-Sugar Option:
    Use low-sugar condensed milk and skip the strawberry jam to reduce sweetness.

  • Loaf Pan Alternative:
    Don’t have a loaf pan? Use a freezer-safe cake pan, pie dish, or individual ramekins to portion out smaller servings.

  • Want a Pinker Ice Cream?
    Add a drop of natural food coloring or use a bit more strawberry puree for a vibrant hue without artificial dyes.

Keywords: strawberry shortcake ice cream

Find it online: https://www.hightasty.com/strawberry-shortcake-ice-cream/