Strawberry Shortcake Ice Cream: A Simple Treat That Feels Like Summer

There’s something incredibly comforting about a dessert that brings back childhood memories, and strawberry shortcake ice cream does just that. Whether it reminds you of those iconic Nestlé strawberry shortcake bars from the ice cream truck or the fresh-from-the-garden strawberries Grandma used to macerate, this treat blends old-school flavor with a homemade twist.

And let me tell you—this recipe was made with busy moms and baking beginners in mind. No fuss, no fancy gadgets—just sweet joy in every bite.

Why You’ll Love This Strawberry Shortcake Ice Cream

This Strawberry Shortcake Ice Cream isn’t just a dessert—it’s a hug in frozen form. What makes this Strawberry Shortcake Ice Cream so irresistible? It blends real strawberries with a syrupy sweetness that melts into every bite. The buttery biscuit base adds a rich, nostalgic crunch, while the crumbly shortcake folds perfectly into the creamy ice cream. Just like your favorite childhood ice cream bars—but made better, with real ingredients and homemade love. If you’ve never tried a homemade Strawberry Shortcake Ice Cream, now’s the time.

Here’s why you’ll love it:

• Nostalgia meets freshness – Think of a strawberry crunch popsicle, but homemade.
• Fast and friendly – This recipe is forgiving and fun. Kids can help!
• Versatile – Serve it as an ice cream sandwich or make it into a strawberry shortcake ice cream cake.

Ingredients You’ll Need

Of course! Here is the translated and elegantly rephrased version in English of your Strawberry Shortcake Ice Cream recipe using Sandra’s friendly, beginner-focused voice. The ingredients and steps remain unchanged, just restated for clarity and warmth.

🍓 Ingredients for Strawberry Shortcake Ice Cream

🥣 Strawberry Purée Mixture

• ½ lb fresh strawberries
• 3 tablespoons granulated sugar

🍪 Strawberry Crumble

• 4 tablespoons unsalted butter
• 1 (3 oz) package strawberry Jello mix
• ½ cup all-purpose flour

🍨 Vanilla Crumble

• 4 tablespoons unsalted butter
• 1 (3 oz) package instant vanilla pudding mix
• ½ cup all-purpose flour
• 1 teaspoon vanilla extract

🍦 Ice Cream Base

• 150 g granulated or cane sugar (¾ cup)
• 60 g skim milk powder (½ cup)
• 400 ml whole milk (1 ⅔ cups)
• 400 ml heavy cream (1 ⅔ cups)
• 3 egg yolks
• 1 tablespoon vanilla extract

🧁 Step-by-Step Instructions

1. Prep the Strawberries

Wash and hull the strawberries, then quarter them. Place them in a bowl and sprinkle with sugar. Gently toss to coat. Cover with plastic wrap and refrigerate overnight—or at least six hours—until juicy and soft.

2. Make the Crumble Toppings

For the strawberry crumble, mix strawberry Jello powder, flour, and butter in a bowl until it forms a crumbly texture.
For the vanilla crumble, mix vanilla pudding powder, flour, butter, and vanilla extract the same way.

Spread both crumbles separately onto a parchment-lined baking sheet. Bake at 350°F for 10 minutes, stirring halfway through so nothing burns. Once out of the oven, let them cool. Chop the larger crumbs and mix both colors together. Set aside.

3. Make the Ice Cream Base

In a pot over medium heat, whisk together milk, sugar, and skim milk powder until dissolved. Stir in the cream and continue heating until it reaches 110°F.

In a separate bowl, whisk the egg yolks. Slowly pour in ½ cup of the warm milk mixture, whisking constantly to temper the eggs. Then pour this mixture back into the pot and return it to the heat.

Stir gently with a rubber spatula until the base thickens and reaches 165°F.

Remove from heat and stir in the vanilla. Place the pot into an ice bath and stir occasionally for 10–15 minutes to cool.

Strain the mixture through a fine mesh sieve into a clean container to remove any cooked bits. Let cool for 30 minutes at room temperature, then cover and refrigerate overnight.

4. Churn and Build Your Ice Cream

The next day, prepare three pre-frozen containers

• One for vanilla
• One for strawberry
• One for assembling the final ice cream

Drain the juice from your macerated strawberries and purée them using a hand blender. Blend the purée into half of the ice cream base.

Churn the vanilla portion of the base first, following your machine’s instructions. (Sandra uses a Cuisinart—it takes about 20–25 minutes.)

Transfer the finished vanilla ice cream into one cold container and freeze. Then churn the strawberry portion and do the same.

5. Assemble and Freeze

After both batches are semi-firm (about 15–20 minutes in the freezer), you can layer them in the third container. Alternate vanilla and strawberry, or swirl them together—it’s up to you!

Sandra’s favorite way? Layer with that strawberry and vanilla crumble throughout. For a smoother texture, just sprinkle the crumble on top.

Freeze for at least 4 hours or overnight. Let the ice cream sit at room temp for about 30 minutes before scooping to get that perfect creamy texture.

Sandra’s Tip: This ice cream tastes best within 4–5 days, but it can stay in the freezer for up to a week—if it lasts that long!

Tips & Troubleshooting

Baking doesn’t have to be perfect. Here are a few things I’ve learned from late-night baking sessions and early-morning biscuit batches:

• Keep that butter cold. Warm butter = flat biscuits.
• No fresh berries? Frozen strawberries work too—just thaw and drain a little first.
• Want it cooler? Freeze your whipped cream and berries for 15 minutes before serving for an ice cream shortcake effect.
• Leftover biscuits? Toast them and serve with jam the next morning—two treats in one!
• Want bars instead? Try pressing the biscuit dough into a pan and baking it flat—like a soft cookie crust. Then build your “ice cream cake” layers!

Sandra’s Story: The Porch Swing Summer

When I was little, we used to eat strawberry shortcake on the front porch swing, my legs dangling over the edge and juice running down my chin. My grandma didn’t measure much—just tossed flour with her hands and trusted her gut. That’s how this recipe came together: heart-led and hands-on.

Now, when I watch my own daughter sneak strawberries from the bowl, I’m reminded that baking isn’t about perfection. It’s about memories. About sticking together even when the whipped cream flops.

Now that you know how to prepare Ice Cream, you can make Strawberry Shortcake Ice Cream cake.

For more recipes follow me in Pinterest

Strawberry Shortcake Ice Cream: A Simple Treat That Feels Like Summer

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• Author: sandra
• Total Time: 1day d 20 mins
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A creamy, nostalgic strawberry shortcake ice cream layered with fresh strawberry puree, buttery crumbles, and a smooth vanilla custard base. Perfect for summer treats.

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Ingredients

Scale 1x2x3x

½ lb fresh strawberries

3 tablespoons granulated sugar

4 tablespoons unsalted butter

1 (3 oz) package strawberry jello mix

½ cup all-purpose flour

4 tablespoons unsalted butter

1 (3 oz) package vanilla pudding mix

½ cup all-purpose flour

1 teaspoon vanilla extract

¾ cup granulated or cane sugar (150 g)

½ cup skim milk powder (60 g)

1 ⅔ cups whole milk (400 ml)

1 ⅔ cups heavy cream (400 ml)

3 egg yolks

1 tablespoon vanilla extract

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Instructions

1. Wash and quarter the strawberries. Toss with sugar and refrigerate overnight.

2. Mix strawberry jello, flour, and butter to create strawberry crumble. Repeat with vanilla crumble ingredients. Bake both at 350°F for 10 minutes.

3. In a saucepan, whisk milk, sugar, and milk powder over medium heat until dissolved. Stir in cream and heat to 110°F.

4. In a separate bowl, temper egg yolks by adding warm milk slowly while whisking. Pour into saucepan and cook to 165°F.

5. Remove from heat. Stir in vanilla and cool in an ice bath for 10–15 minutes. Strain and refrigerate overnight.

6. The next day, blend strawberries into a puree. Mix with half of the ice cream base to create strawberry base.

7. Churn vanilla base in ice cream machine. Freeze in container. Then churn strawberry base and freeze separately.

8. Layer vanilla and strawberry ice creams into a third container, swirling as desired. Add crumble in between layers or just on top.

9. Freeze for 4 hours or overnight. Let sit for 30 minutes before scooping and enjoy!

Notes

If you prefer a smooth texture, strain the strawberry puree before mixing.

Store in the freezer for up to 1 week for best flavor.

Use pre-frozen containers to prevent early melting during transfer.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dessert
• Method: No bake
• Cuisine: American