Description
This Summer Strawberry Shortcake Ice Cream recipe blends ripe strawberries, buttery shortcake chunks, and rich cream for a perfect seasonal treat. Whether served in cones or bowls, it’s a must-try dessert bursting with fresh summer flavors.
Ingredients
2 cups fresh strawberries, hulled and chopped
1/4 cup granulated sugar
1 tbsp lemon juice
2 cups heavy cream
1 cup whole milk
1/2 cup sweetened condensed milk
1 tsp vanilla extract
1 1/2 cups crumbled shortcake or pound cake
Instructions
In a bowl, mix strawberries, sugar, and lemon juice. Let sit for 15 minutes until juices are released.
In a mixing bowl, combine heavy cream, whole milk, sweetened condensed milk, and vanilla. Whisk until smooth.
Gently fold in macerated strawberries and crumbled shortcake.
Pour mixture into an ice cream maker and churn according to manufacturer instructions (about 20–25 minutes).
Transfer to a freezer-safe container and freeze for at least 4 hours or until firm.
Serve and enjoy!
Notes
For a stronger strawberry flavor, roast strawberries before mixing.
Shortcake pieces can be toasted slightly for extra texture.
Store in airtight container for up to 2 weeks.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 70 mg