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Strawberry Shortcake Ice Cream

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This Strawberry Shortcake Ice Cream is a creamy, homemade dessert that captures the nostalgic flavors of classic strawberry shortcake ice cream bars. With fresh strawberries, a rich vanilla base, and crunchy golden cookie crumbles, this no-churn or churned ice cream is the perfect summer treat! 🍓🍦

Ingredients

Scale

For the Ice Cream Base:

  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract

For the Strawberry Swirl:

  • 1 ½ cups fresh strawberries, chopped
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice

For the Shortcake Crumble:

  • 20 Golden Oreos, crushed
  • 2 tbsp unsalted butter, melted
  • 2 tbsp strawberry gelatin powder

Instructions

  • Prepare the Strawberry Swirl:

    • In a saucepan, heat strawberries, sugar, and lemon juice over medium heat.
    • Simmer for 5 minutes, stirring, until slightly thickened. Let cool.

  • Make the Shortcake Crumble:

    • Crush Golden Oreos and mix with melted butter and strawberry gelatin powder.
    • Set aside to sprinkle over the ice cream.

  • Prepare the Ice Cream Base:

    • In a mixing bowl, beat heavy cream until stiff peaks form.
    • Fold in sweetened condensed milk and vanilla extract.

  • Assemble the Ice Cream:

    • Pour half of the ice cream base into a loaf pan or freezer-safe container.
    • Spoon strawberry swirl and crumble over the top.
    • Repeat with the remaining ice cream, adding another layer of swirl and crumble.

  • Freeze & Serve:

    • Cover and freeze for at least 6 hours or overnight.
    • Scoop, serve, and enjoy!

Notes

  • For a deeper strawberry flavor, roast the strawberries before making the swirl.
  • For extra crunch, toast the crumble for 5 minutes at 350°F.
  • To make it dairy-free, use coconut cream and dairy-free cookies.

Find it online: https://kenzierecipes.com/strawberry-shortcake-ice-cream/