Looking for the ultimate way to cool off and treat yourself this summer? This article is your go-to guide for making strawberry shortcake ice cream from scratch—creamy, fruity, and crammed with buttery crumbles that melt into every bite. Whether you’re reliving your favorite ice cream truck memories or crafting a new favorite for backyard barbecues, this homemade version brings all the nostalgia without the artificial ingredients. We’ll walk you through every step, including tips for smooth texture, bold flavor, and the golden crumble that makes this dessert unforgettable. Let’s dive right into it—sweetness is just a scoop away.
Strawberry Shortcake Ice Cream
Equipment
- Parchment paper
- Oven
- Blender or Fork
- Mixing Bowl
- Whisk
- Ice Cream Maker
- Spatula
- Freezer-Safe Container
- – Plastic wrap
- Ice Cream Scoop
Ingredients
- 1½ cups heavy cream
- 1 cup buttermilk
- ¾ cup granulated sugar
- 1 tbsp pure vanilla extract
- Strawberry Mix-In:
- 2 cups fresh strawberries
- 2 tbsp sugar for roasting
- Shortcake Crumble:
- 1½ cups crushed shortbread cookies or baked crumble
- 2 tbsp melted butter if making crumble
Instructions
- Preheat oven to 375°F. Toss sliced strawberries with sugar and roast for 20 minutes. Cool and mash or puree.
- Crush cookies or prepare shortcake crumble. Bake at 350°F for 10 minutes until golden and crispy. Let cool.
- In a bowl, whisk heavy cream, buttermilk, sugar, and vanilla extract. Stir until sugar dissolves. Chill for 4 hours or overnight.
- Pour chilled base into ice cream maker. Churn for about 20 minutes or until thick and soft-serve texture.
- Gently fold in roasted strawberries and shortcake crumble, or layer them in for swirls.
- Transfer to a container, cover, and freeze for 4+ hours until firm. Let sit at room temp for 5 minutes before scooping.
Notes
Nutrition
Table of Contents
Why Strawberry Shortcake Ice Cream Tastes Like Summer
A story behind the strawberry swirl
Growing up just outside Asheville, North Carolina, summers came with sticky arms, bare feet, and the jingle of the ice cream truck weaving down the gravel roads. And nothing made me race faster than the promise of strawberry shortcake ice cream. That mix of sweet berries, soft cream, and a cookie-like crunch—it was summer in one bite. These days, I recreate that memory in my own kitchen with this easy, rich recipe that tastes like sunshine and simplicity. It’s not just about dessert—it’s about remembering how good things can be when they’re homemade and honest.
In our kitchen today, that strawberry shortcake ice cream still speaks to childhood joy, except now it’s churned with love, fresh ingredients, and the kind of butter-vanilla crumble you’ll want to eat straight off the tray.
Much like my Chantilly Cake that’s topped with whipped cream and berries, this ice cream is a fruity, nostalgic dessert that feels light but indulgent. If you’re drawn to dreamy flavors and fun presentation, our Cotton Candy Cake brings that same playful spirit in pastel layers.
What makes it the ultimate nostalgic dessert?
This isn’t just ice cream—it’s layers of memories. What sets strawberry shortcake ice cream apart is its playful contrast: the burst of tangy-sweet strawberries, the velvety vanilla base, and golden, crumbly shortcake bits swirled into each scoop. Unlike store-bought versions that rely on artificial flavors and color, our recipe gets its vibrant hue and full-bodied taste from roasted strawberries and scratch-made crumbles.
Using buttermilk and heavy cream gives the base a luscious texture that holds its shape and flavor. Plus, it’s versatile—turn it into bars, sandwiches, or even a frozen cake for celebrations.
Ingredients & Prep for the Best Strawberry Shortcake Ice Cream
The essential ingredients for strawberry shortcake ice cream
If you’re craving a rich, creamy strawberry shortcake ice cream, starting with the right ingredients is everything. This isn’t the time for shortcuts—fresh strawberries, real cream, and golden shortcake crumbles create the iconic flavor and texture you remember. Store-bought versions can’t compete with the depth you get from roasting the strawberries and folding in a homemade crumble that stays crisp in every frozen bite.
Here’s a complete list of what you’ll need to make authentic strawberry shortcake ice cream at home:
| Ingredient | Purpose |
|---|---|
| 2 cups fresh strawberries | Roasted for deeper strawberry flavor |
| 1½ cups heavy cream | Gives the ice cream a smooth, creamy body |
| 1 cup buttermilk | Adds a tangy note and creamy texture |
| ¾ cup granulated sugar | Balances sweetness and prevents ice crystals |
| 1 tbsp pure vanilla extract | Enhances the flavor of the ice cream base |
| 1½ cups shortcake crumble | Delivers that signature strawberry shortcake crunch |
Using quality ingredients turns your strawberry shortcake ice cream into a creamy, textured dream that doesn’t need fancy tools—just a little time and care.
If you enjoy creating small batch desserts, you’ll also love our Mini Cupcakes—perfect for parties and portion control. And if you like to compare flavor complexity, the Opera Cake Recipe shows how different textures and layers come together in another showstopper.
Pro prep tips for homemade strawberry shortcake ice cream
To get the silkiest strawberry shortcake ice cream, chill your custard base for at least 4 hours, preferably overnight. Cold base equals smoother texture. Roasting the strawberries before blending concentrates their flavor and keeps them from becoming icy when frozen.
For the signature shortcake crunch, mix crushed vanilla cookies or biscuit crumbs with melted butter and bake until golden. Let them cool before folding into your churned strawberry shortcake ice cream—this keeps them crisp and distinct, not soggy.
Fold in the strawberries and crumbles after churning, not before. If you want swirls of flavor throughout your strawberry shortcake ice cream, layer them in as you transfer it to your container.
How to Make Strawberry Shortcake Ice Cream Step by Step
Step-by-step instructions for creamy strawberry shortcake ice cream
Making strawberry shortcake ice cream at home is easier than you think. Once you prep your mix-ins and base, the process flows quickly. Here’s how to turn simple ingredients into the most nostalgic frozen treat.
Step 1: Roast the strawberries.
Preheat your oven to 375°F. Slice your fresh strawberries in halves, toss them with 2 tablespoons of sugar, and place them on a baking sheet lined with parchment. Roast for 20 minutes until soft and syrupy. Let them cool, then mash or puree, depending on your desired texture.
Step 2: Prepare the shortcake crumble.
Crush vanilla cookies or make a quick shortcake by combining flour, sugar, butter, and a pinch of salt. Bake at 350°F until golden and fragrant, about 10 minutes. Cool completely.
Step 3: Make the ice cream base.
In a mixing bowl, whisk together heavy cream, buttermilk, sugar, and vanilla extract. Stir until the sugar is dissolved. Chill the base in the fridge for at least 4 hours or overnight.
Step 4: Churn the ice cream.
Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, usually around 20 minutes. The result should be thick and soft-serve consistency.
Step 5: Fold in the roasted strawberries and crumble.
Once the ice cream is churned, gently fold in the cooled strawberry puree and shortcake crumbles. To create a swirl effect, layer the base, then strawberry and crumble, and repeat as you pour into a container.
Step 6: Freeze until firm.
Cover and freeze the ice cream for at least 4 hours, preferably overnight. When ready, let it sit at room temperature for 5 minutes before scooping.
If you love desserts that look romantic or retro, try the Vintage Heart Cake—a perfect match with a scoop of this ice cream. For a burst of berry and chocolate, pair with our Decadent Chocolate Raspberry Cake on the side.
Tips to layer and swirl like a pro
The key to authentic strawberry shortcake ice cream is texture. Don’t just mix everything together—layer it. Pour ⅓ of your ice cream into the container, add roasted strawberries and a generous handful of crumble. Repeat this twice more. Use a butter knife to swirl gently, without overmixing.
To preserve the crunch, always add the crumble after churning. And remember: roasted strawberries create that deep jammy flavor you can’t get from raw fruit.
Variations, Storage, and Serving Ideas
Creative twists on classic strawberry shortcake ice cream
The beauty of strawberry shortcake ice cream is that it’s endlessly customizable. Want more tang? Add a swirl of strawberry jam or use sour cream in place of buttermilk. Prefer a lighter version? Use Greek yogurt instead of heavy cream for a frozen yogurt twist with that same shortcake feel.
Other mix-ins that work beautifully:
- Chopped white chocolate for creamy contrast
- A dash of lemon zest in the base to brighten the strawberry notes
- Crushed freeze-dried strawberries for a color boost and bold berry punch
For bar-style treats, press the churned mixture into a parchment-lined pan, freeze, then slice into bars. Dip them in melted white chocolate and sprinkle extra crumble over the top—just like the ice cream truck version you loved.
Best ways to store and serve
Strawberry shortcake ice cream keeps well for up to 2 weeks in an airtight container. Press a sheet of plastic wrap directly onto the surface before sealing the lid to prevent freezer burn and preserve the texture. For best scooping, remove it from the freezer 5 minutes before serving.
Use a warm ice cream scoop to make clean, round scoops. Serve in waffle cones, between soft cookies, or over a warm brownie for a contrast in temperature and texture. A drizzle of condensed milk or a quick homemade berry compote takes it over the top.
If you prefer a more ornate cake presentation, consider layering your ice cream with slices of Lambeth Cake for a unique twist. Or keep it classic with our Yellow Cake with Chocolate Buttercream as the base for an old-school ice cream cake.
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FAQs About Strawberry Shortcake Ice Cream
What is strawberry shortcake ice cream made of?
Strawberry shortcake ice cream typically includes roasted strawberries, a creamy vanilla base, and buttery shortcake crumble. It combines the rich texture of churned ice cream with layers of fruity and crunchy elements for a nostalgic frozen dessert.
Can I make strawberry shortcake ice cream without an ice cream maker?
Yes! You can whip heavy cream until stiff, fold in sweetened condensed milk, vanilla, roasted strawberries, and crumble. Freeze until firm. While the texture is slightly less airy, the flavor is still delicious.
How long does homemade strawberry shortcake ice cream last?
Stored properly in an airtight container with plastic wrap pressed over the surface, it lasts up to two weeks in the freezer. After that, the texture may become icy and the flavor less vibrant.
What kind of crumble is best for strawberry shortcake ice cream?
Use homemade shortcake crumble or crushed vanilla shortbread cookies baked with butter. The goal is to keep the texture crunchy even after freezing.
Conclusion
There’s something magical about the blend of creamy vanilla, tart roasted strawberries, and buttery crumble in a scoop of homemade strawberry shortcake ice cream. It’s the kind of dessert that brings back the joy of chasing ice cream trucks and licking melted sweetness off your fingers.
Whether you scoop it into cones, layer it into sandwiches, or serve it over cake, this ice cream is more than a dessert—it’s a memory in the making. Once you try it from scratch, the store-bought bars won’t stand a chance.