Summer Strawberry Shortcake Ice Cream Recipe
Enjoy a refreshing twist on a classic dessert with this Summer Strawberry Shortcake Ice Cream Recipe. Packed with juicy strawberries, buttery shortcake chunks, and a creamy vanilla base, this homemade treat is perfect for hot days and sweet cravings. Make it easily at home without an ice cream machine!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: no churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
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2 cups heavy whipping cream
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1 can (14 oz) sweetened condensed milk
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1 tsp vanilla extract
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1 ½ cups fresh strawberries, chopped
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2 tbsp sugar (optional, for macerating strawberries)
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1 ½ cups shortcake or pound cake, cubed
Instructions
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In a bowl, combine chopped strawberries and sugar. Let sit for 10–15 minutes to macerate.
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In a large bowl, whip heavy cream until stiff peaks form.
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Gently fold in the sweetened condensed milk and vanilla extract until combined.
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Swirl in the macerated strawberries and their juice.
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Gently fold in the cubed shortcake pieces.
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Transfer to a loaf pan or airtight container and freeze for at least 6 hours or overnight.
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Scoop and serve cold, optionally with extra strawberries or shortcake on top.
Notes
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For a more intense flavor, roast or puree the strawberries before mixing.
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Use store-bought or homemade pound cake/shortcake.
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Best eaten within 1 week for optimal texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 290 kcal
- Sugar: 21 g
- Sodium: 75 mg