The Best Strawberry Shortcake Ice Cream

Ice cream in a container with scoops on a white wood table with strawberries and cookies.

5 from 6 votes

The Best Strawberry Shortcake Ice Cream

Indulge in The Best Strawberry Shortcake Ice Cream that combines rich and velvety textures with the perfect amount of bite from the strawberries and shortbread cookies. The perfect summer treat for the entire family!

Prep Time15

Freeze Time:6

Total Time6 15

Course: Dessert

Keyword: dairy-free, dessert, easy, family-friendly, gluten-free, ice cream, kid-friendly, strawberry, strawberry shortcake, summer, vegetarian

Servings: servings

Calories: 266kcal

Author: Shanika

Ingredients

STRAWBERRY SAUCE:

3 cups fresh sliced strawberries, stems removed
¼ cup organic cane sugar
½ lemon, freshly-squeezed
3 Tbsps organic strawberry preserves/jam

ICE CREAM:

2 cups organic heavy cream, VERY COLD
1 (14 oz.) can sweetened condensed milk, low-fat
2 tsps vanilla extract
2 Tbsps pure maple syrup
Pinch of sea salt
¼ cup Almond milk (You can also sub with whole milk or your fave plant-based milk)
2 cups organic shortbread cookies, roughly crushed (See Post for More Options)

US Customary - Metric

Instructions

TO MAKE THE STRAWBERRY SAUCE:

In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once strawberries begin to soften, continue stirring until mixture begins to thickened a bit, about 5-6 minutes. Remove from heat and let cool completely.

TO MAKE THE ICE CREAM:

In a high-powered blender, add the heavy cream, sweetened condensed milk, vanilla, salt, maple syrup, and milk, blending everything together until smooth, about 2-3 minutes.

ASSEMBLE + FREEZE:

Immediately pour the ice cream "batter" into a 9x5 loaf pan (or small metal bowl or round cake pan), followed by ¾ of the COOLED strawberry sauce, slightly stirring everything around (best with a spatula or spoon) to create a "swirl" look. Next, add the crushed shortbread cookies and add them into the batter, stirring slightly to incorporate them in the middle. Then top the batter with the remaining ¼ of the strawberry sauce and more crushed cookies.
Tightly wrap the top of pan with foil paper or heavy duty plastic wrap and freeze for 6 hours or overnight.
To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping and adding it your fave bowl(s) or cone(s).
Bon Appetit!

Notes

STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.
DAIRY-FREE + GLUTEN-FREE OPTIONS: See FAQs section.

Nutrition