Summer Strawberry Shortcake Ice Cream Recipe

There’s something magical about the first bite of Summer Strawberry Shortcake Ice Cream on a hot July afternoon. The rich creaminess, the swirl of fresh strawberries, and those buttery shortcake crumbles all come together in a scoop of pure sunshine.

This recipe was born one summer when I had an overabundance of strawberries from our local U-pick farm. Instead of yet another pie, I wanted something cooler, creamier—and wow, did this hit the spot. It’s become a family favorite ever since, and now we make it on repeat all summer long.

Why You’ll Love This Summer Strawberry Shortcake Ice Cream

Get ready to fall head over heels for this homemade treat. Summer Strawberry Shortcake Ice Cream is the perfect mix of nostalgic dessert and refreshing indulgence.

First, it’s bursting with real strawberry flavor. We use both a fresh strawberry puree and chopped macerated berries, which give every bite a juicy, sweet-tart punch.

It’s surprisingly easy to make—even if you don’t have an ice cream machine. With a few simple steps, you can whip up a batch of this creamy, dreamy ice cream right in your kitchen.

You’ll also love the texture. The buttery shortcake crumbles bring just the right amount of crunch and richness to balance the smoothness of the ice cream and the juiciness of the berries.

Best of all, it’s totally customizable. Whether you like it super chunky or extra creamy, this recipe adapts beautifully to your preferences and pantry.

So grab your mixing bowls—it’s time to dive into this summer sensation.

Ingredients Notes

What makes this Summer Strawberry Shortcake Ice Cream stand out is its combination of fresh fruit, rich cream, and that irresistible shortcake crunch. Let’s break it down.

Strawberries are the star here, and freshness is key. Look for ripe, fragrant berries that are deep red all the way through. We’ll use some for a quick homemade jam and some chopped raw for texture.

Heavy cream provides the creamy base of the ice cream. Its high fat content ensures a smooth, luxurious texture. Paired with sweetened condensed milk, it creates a no-churn base that’s both foolproof and decadent.

Vanilla extract enhances the strawberry flavor and brings a warm, mellow sweetness to the ice cream. A high-quality pure vanilla extract makes a big difference here.

Now let’s talk about the shortcake crumbles. These are made from crushed shortbread cookies or homemade biscuit-style shortcake, tossed in melted butter and baked until golden. They add a buttery crunch that really brings the whole dessert together.

You’ll just need a mixing bowl, hand or stand mixer, and a loaf pan or airtight container for freezing. No ice cream machine required!

How To Make This Summer Strawberry Shortcake Ice Cream

Making this ice cream is easier than you might think. It comes together in a few simple steps, with plenty of room for variation and creativity.

Start by preparing your strawberries. Take half and cook them down with a bit of sugar and lemon juice until they become jammy and thick—this will be your swirl. Chop the remaining berries finely and set them aside with a sprinkle of sugar to macerate. This draws out their natural juices and makes them extra flavorful.

While the fruit cools, whip the heavy cream until it forms stiff peaks. You want it fluffy but not overwhipped. In a separate bowl, mix the sweetened condensed milk with vanilla extract. Gently fold the whipped cream into the condensed milk mixture until fully combined.

Next, layer the ice cream. Pour one-third of the base into your loaf pan, then add dollops of the strawberry swirl, some of the chopped berries, and a handful of shortcake crumbles. Repeat this process until all components are used, finishing with an extra sprinkle of crumbles on top.

Cover tightly with plastic wrap and freeze for at least 6 hours, or overnight for best results. When ready, let it sit at room temperature for 5–10 minutes before scooping. You’ll be rewarded with creamy, fruity perfection.

From start to scoop, you’re looking at around 25 minutes of prep and 6–8 hours of freeze time—well worth the wait for a summer dessert that’ll disappear in seconds.

Storage Options

This ice cream stores beautifully in the freezer for up to two weeks. For best results, keep it in an airtight container with a layer of plastic wrap pressed directly onto the surface to prevent ice crystals.

If you’re making a big batch, consider freezing in individual portions. Silicone muffin cups or mini containers work great and make serving even easier.

When you’re ready to enjoy, let it sit at room temperature for 5–10 minutes before scooping. This softens the texture just enough without melting.

Avoid refreezing melted portions—ice cream that’s been fully thawed and re-frozen can become icy or grainy. Portion only what you plan to eat.

Variations and Substitutions

This recipe is endlessly adaptable, making it perfect for experimenting with what you have on hand or what’s in season.

Try swapping the strawberries for other berries like raspberries, blueberries, or even peaches for a new flavor twist. Just follow the same steps for cooking and macerating the fruit.

If you’re dairy-free, use full-fat coconut cream in place of heavy cream and a dairy-free condensed milk alternative. The flavor will be slightly different but still deliciously rich.

For a gluten-free version, choose gluten-free shortbread cookies or make your own using almond flour. You’ll still get that satisfying crunch.

Feeling indulgent? Add a swirl of strawberry jam or a drizzle of white chocolate between the layers. It’s an easy way to amp up the decadence.

The beauty of this recipe is that it welcomes creativity. Don’t be afraid to tweak it until it’s just the way you like it—summer desserts should always be fun, flavorful, and just a little bit messy.

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