Description
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.