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Strawberry Shortcake Ice Cream Recipe

American · Dessert · 20 min total

A creamy homemade ice cream packed with fresh strawberry chunks and crumbled shortbread cookies, capturing the classic dessert in frozen form.

Ingredients

• 1 pound fresh strawberries, hulled and diced
• 3/4 cup granulated sugar, divided
• 1 tablespoon lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 1/2 cups crumbled shortbread cookies (about 6 ounces)

Instructions

1. In a bowl, combine strawberries, 1/4 cup sugar, and lemon juice. Let macerate for 30 minutes, then mash lightly with a fork.
2. In a separate large bowl, whisk together heavy cream, milk, remaining 1/2 cup sugar, and vanilla until sugar dissolves.
3. Pour the cream mixture into an ice cream maker and churn according to manufacturer's instructions until thick and soft-serve consistency.
4. During the last few minutes of churning, add the macerated strawberries and their juices, and the crumbled shortbread cookies. Churn just until combined.
5. Transfer to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.

Tips

• For best texture, serve within 1 week.
• Substitute gluten-free shortbread if needed.

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