Strawberry Shortcake Ice Cream
Creamy homemade strawberry shortcake ice cream made with fresh strawberries, sweet cream, and tender cake pieces. A refreshing summer dessert bursting with classic strawberry shortcake flavor.
Servings: 8 servings
Calories: 340kcal
Cost: 2
Equipment
- ice cream maker
- mixing bowls
- whisk
- freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 2 cups fresh strawberries, diced
- 1/3 cup granulated sugar (for strawberries)
- 1 tbsp lemon juice
- 1 cup pound cake or shortcake, cubed
Instructions
- Combine diced strawberries with 1/3 cup sugar and lemon juice. Refrigerate for 1 hour to macerate and release juices.
- Whisk together heavy cream, milk, 3/4 cup sugar, vanilla, and salt until sugar dissolves completely.
- Cover and chill the ice cream base for at least 2 hours or overnight.
- Churn the chilled base in an ice cream maker according to manufacturer’s instructions until soft-serve consistency.
- During the last 2 minutes of churning, add half the strawberries and cake cubes.
- Transfer ice cream to a freezer-safe container. Layer in remaining strawberries and drizzle with reserved syrup, swirling gently.
- Freeze for at least 4 hours until firm before serving.
Notes
Use ripe, fragrant strawberries for the best flavor. Slightly stale cake works best so it holds its texture when frozen.