This ultra-creamy homemade strawberry shortcake ice cream is a cool take on the classic summer dessert. It stars a rich and tangy buttermilk ice cream base and swirls of sweet roasted strawberries and buttery crumbles.
Strawberry Shortcake Ice Cream Recipe
Is there anything better than ice cream on a hot summer day? I don’t think so! And this strawberry shortcake ice cream hits all the right notes. It’s refreshing, creamy, and just the right amount of sweet (thanks to the tangy buttermilk).
Plus, roasting the strawberries intensifies their sweet, fruity flavor and gives them a softer texture. And I also love how the shortcake crumbles, made with flour, butter, brown sugar, and cinnamon, that give the ice cream some texture and pull the whole theme together!
Strawberry Shortcake Ice Cream Ingredients
You don’t need many ingredients to make this homemade ice cream!
- Heavy Whipping Cream
- Sugar
- Egg Yolks: If you’re looking for a way to use up the leftover whites, try this easy Blueberry and Balsamic Eton Mess recipe or these Mini Pavolvas with Lemon Curd.
- Buttermilk
- Vanilla
- Strawberries
- Salt
And for the strawberry shortcake ice cream crumbles, you’ll need:
- Flour
- Brown Sugar
- Ground Cinnamon
- Unsalted Butter
How to Make Homemade Strawberry Shortcake Ice Cream:
I grew up making ice cream with one of those old-fashioned ice-makers that sits in a bath of rock salt. You know the ones that require you to turn the crank in order to make the ice cream. Luckily making homemade ice cream is much easier these days thanks to inexpensive, electric ice cream makers (mine cost $60).
But making homemade ice cream does still take a bit of planning.
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Homemade Ice Cream Recipe Tips:
- ICE CREAM MAKER: I use this one by Cuisinart. It’s super easy to use and great for making both ice cream and frozen cocktails! One thing to know, though, is that the base of the ice cream maker needs to be freeze for several hours before using it. I usually put mine in the freezer the night before.
- MAKE THE BASE: Making the base only takes about 20 minutes. But you need to let the base cool down for about two hours in the refrigerator before you can put it in the ice cream maker. So make sure to plan accordingly.
- ROASTING STRAWBERRIES: The same goes for the roasted strawberries. You’ll want to give them enough time to cool to room temperature (or cooler) before swirling them into the ice cream.
- FREEZING THE MIX: After you mix the strawberries and crumbles into the frozen ice cream base, you’ll want to put the mixture back into the freezer for about two hours to let it set up. So again, plan ahead.
- SERVING: I put my strawberry shortcake ice cream on biscuits to make a version of an ice cream sandwich. But you can serve this ice cream in a bowl, on a cone, or in between some cookies. I put mine on biscuits. Make sure to save some of the crumbles to sprinkle on top.
- PREVENT FREEZER BURN: And one more tip. To prevent freezer burn, place plastic wrap (or parchment) on top of the ice cream (press it right on top the surface fo the ice cream). This will protect the ice cream from any moisture that could cause those pesky ice crystals.
Love strawberry desserts? Try this strawberry almond cake!
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Strawberry Shortcake Ice Cream
- Yield: 1 quart 1x
Description
Creamy, rich strawberry shortcake ice cream made with a buttermilk ice cream base and then swirled with roasted strawberries and crumbles.
Ingredients
For the Buttermilk Ice Cream Base:
- 2 cups heavy cream
- 1 1/4 cup sugar
- 8 large egg yolks
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla
- Pinch of salt
For the Roasted Strawberries:
- 1 pint (approx. 12 ounces) fresh strawberries, cleaned, trimmed and cut in half
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
For the Crumbles:
- 1/4 cup all-purpose flour
- 2 tablespoons packed brown sugar (light or dark)
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
Make the Buttermilk Ice Cream Base:
- In a large saucepan, combine the cream and 1 cup of sugar and bring to a simmer over medium heat, stirring frequently.
- In a large bowl, whisk egg yolks and the remaining 1/4 cup of sugar.
- Remove the cream mixture from the heat and slowly drizzle a small amount (about 1/3 cup) into the yolks, constantly whisking to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.
- Cook over low heat while continually stirring until the mixture is thick enough to coat the back of a spoon, about 5-7 minutes. Do not let the mixture boil!
- Strain the mixture into a bowl and whisk in the buttermilk, vanilla, and salt.
- Cool completely (about 2 hours in the refrigerator) and then freeze (make into ice cream) according to the ice cream manufacturer’s directions.
Roast the Strawberries:
- Preheat oven to 425 degrees. Line a small baking sheet with parchment paper.
- In a large bowl, combine the cleaned and trimmed strawberry halves, sugar, and vanilla. Pour them out onto the prepared baking sheet and spread the berries into a single layer.
- Place the baking sheet into the oven and roast until the berries are tender and juices are bubbling about 10-12 minutes.
- Remove from oven and allow to cool completely. Once cooled, chop any large pieces into smaller ones. Set aside until ready to use.
Make the Crumble:
- Using a fork, mix the flour, brown sugar, and cinnamon together. Add the melted butter and mix until crumbles form. Set aside.
Swirl the Ingredients:
- Spoon about 1/2 the ice cream base into a freezer-safe container or bowl. I use a 9×5-inch loaf pan.
- Dollop several spoons of the strawberry mixture onto the ice cream base and then sprinkle with some of the crumbles.
- Next, add the rest of the ice cream base. Then add the remaining strawberries and crumble. Swirl gently with a knife, if desired.
- Cover tightly with plastic wrap and freeze until ice cream is firm, about 2 hours, or up to 2-4 months.
Notes
Helpful Tools: Ice Cream Maker | Loaf Pan | Baking Sheets | Ice Cream Scoop