Strawberry Shortcake Ice Cream
A quick summer-ready dessert that combines vibrant strawberry flavor with crunchy shortcake cookie pieces in a creamy ice cream base.
Ingredients
For the Ice Cream Base
- 2 cups strawberries, hulled and sliced Use ripe, fragrant berries for the best flavor.
- 1/2 cup sugar Helps macerate strawberries.
- 1 cup heavy cream Creates a rich, creamy texture.
- 1 cup milk Use whole milk for best results.
- 1 teaspoon vanilla extract Adds flavor and depth.
For Texture
- 1 cup crumbled shortcake cookies Use sturdy, buttery cookies.
Instructions
Preparation
- Combine the sliced strawberries with the sugar in a bowl and stir gently to coat. Let sit for 15 minutes to release juices.
- In a separate bowl, whisk together the heavy cream, milk, and vanilla until smooth and slightly frothy.
- Fold the macerated strawberries and their juices into the cream base.
Churning
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until soft-serve consistency, about 20–30 minutes.
- Gently fold in the crumbled shortcake cookies into the churned ice cream.
Freezing
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, ideally overnight.
- Once firm, scoop the ice cream into bowls and garnish with extra strawberries.
Notes
For best results, chill the ice cream base in the refrigerator for at least 2 hours before churning. For a boozy version, stir in 2 tablespoons of strawberry liqueur after churning.