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Strawberry Shortcake Ice Cream

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.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

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

Equipment

  • ice cream maker
  • mixing bowls
  • whisk
  • freezer-safe container

Method
 

  1. Combine diced strawberries with 1/3 cup sugar and lemon juice. Refrigerate for 1 hour to macerate and release juices.
  2. Whisk together heavy cream, milk, 3/4 cup sugar, vanilla, and salt until sugar dissolves completely.
  3. Cover and chill the ice cream base for at least 2 hours or overnight.
  4. Churn the chilled base in an ice cream maker according to manufacturer’s instructions until soft-serve consistency.
  5. During the last 2 minutes of churning, add half the strawberries and cake cubes.
  6. Transfer ice cream to a freezer-safe container. Layer in remaining strawberries and drizzle with reserved syrup, swirling gently.
  7. 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.