Summer Strawberry Shortcake Ice Cream Recipe

There's something magical about the way fresh summer strawberries smell when they're ripening under the sun. Now imagine that sweet, fruity aroma swirled into layers of velvety vanilla ice cream and buttery shortcake crumbles – that's exactly what you get with this Summer Strawberry Shortcake Ice Cream.

I first made this recipe on a particularly hot July afternoon, hoping to recreate the nostalgia of those strawberry shortcake bars from childhood ice cream trucks. One taste and we were hooked. It's now our go-to summer dessert – bright, refreshing, and surprisingly easy to make with or without an ice cream maker.

What makes this recipe even better? It’s no-churn friendly, uses peak-season strawberries, and stores beautifully for make-ahead treats. Let’s dive into all the reasons you’ll want to keep this one in your freezer rotation.

Why You'll Love This Summer Strawberry Shortcake Ice Cream

Get ready to fall head over heels for this refreshing twist on a classic dessert. Whether you’re hosting a summer cookout or just craving something sweet, this ice cream delivers on flavor, texture, and ease.

No ice cream machine required. That’s right – you can make this rich and creamy ice cream right in your freezer. The secret is whipped cream and sweetened condensed milk, which create a smooth base without churning.

Peak-summer flavor in every bite. Thanks to fresh strawberries cooked down into a jammy swirl, this ice cream captures the very essence of summer fruit. The strawberries add tartness and sweetness that cut through the creamy base perfectly.

The shortcake crumble is next-level. Made with golden butter, flour, and a touch of brown sugar, the shortcake bits add a crumbly, biscuit-like texture throughout the ice cream. Think buttery cookie meets soft biscuit – it's addictive.

Family-friendly and customizable. Kids love the familiar strawberry shortcake flavors, while adults appreciate the gourmet twist. You can even layer it in popsicle molds or make it in mini jars for parties.

The best part? It stays scoopable even after freezing, thanks to the condensed milk base. Let's take a closer look at what you'll need to bring this dreamy dessert to life.

Ingredients Notes

The magic of this Summer Strawberry Shortcake Ice Cream lies in its layering of homemade elements. Each part – from the strawberry swirl to the shortcake crumble – plays a vital role in recreating that nostalgic flavor.

Fresh strawberries are the hero ingredient here. I recommend using ripe, seasonal strawberries whenever possible. You’ll simmer them briefly with a little sugar and lemon juice to create a thick, jammy compote that’s swirled through the ice cream. Frozen strawberries can work in a pinch, but nothing beats the fresh fruit.

Sweetened condensed milk is essential for creating a no-churn base that stays creamy and scoopable. It adds both sweetness and that signature melt-in-your-mouth texture. Make sure to use the full-fat version for best results.

Heavy whipping cream is what gives this ice cream its lightness and structure. You’ll beat it to stiff peaks before folding it into the condensed milk. Don’t skimp on this step – the aeration is what mimics churned ice cream.

The shortcake crumble is made from a mixture of flour, butter, sugar, and a pinch of salt. It’s baked until golden and then crumbled into the ice cream. The texture is somewhere between a scone and a sugar cookie – just like the crunchy bits in those nostalgic strawberry shortcake bars.

You'll also need a loaf pan or freezer-safe container to layer and freeze your ice cream. If you're making the crumble from scratch (which I highly recommend), a small baking sheet and mixing bowl are all you’ll need in addition.

How To Make This Summer Strawberry Shortcake Ice Cream

Creating this show-stopping dessert is surprisingly simple – no fancy equipment, no endless stirring. Just a few homemade components, layered and frozen to creamy perfection.

Start by making the strawberry compote. In a saucepan, combine chopped fresh strawberries, sugar, and lemon juice. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency. Let it cool completely before layering into the ice cream base. This step brings concentrated flavor and gorgeous pink swirls.

Next, prepare the shortcake crumble. In a bowl, mix flour, brown sugar, and a pinch of salt. Cut in cold butter with your fingers or a pastry blender until the mixture resembles coarse crumbs. Spread it on a baking sheet and bake at 350°F for 10-12 minutes, stirring once, until lightly golden. Let it cool completely – it will crisp up more as it sits.

Now make your ice cream base. In a large mixing bowl, whip cold heavy cream to stiff peaks using a hand or stand mixer. In a separate bowl, pour the sweetened condensed milk and stir in a splash of vanilla extract. Gently fold the whipped cream into the condensed milk mixture in two additions, being careful not to deflate it.

It’s time to assemble. In a loaf pan, layer one-third of the ice cream base, followed by spoonfuls of the strawberry compote and a handful of shortcake crumbles. Repeat these layers two more times, finishing with more strawberries and crumbles on top. Use a butter knife to gently swirl everything together – don’t overmix.

Freeze the pan uncovered for 1 hour, then cover tightly with plastic wrap or foil. Let it set for at least 6 hours, preferably overnight, until firm enough to scoop. The final result is a beautiful, marbled ice cream packed with strawberry ribbons and crunchy shortcake pieces.

Storage Options

This ice cream keeps beautifully in the freezer, making it perfect for advance prep. Once fully frozen, store it in an airtight container to avoid ice crystals and freezer burn.

If you used a loaf pan, cover it tightly with a double layer of plastic wrap and then foil. For longer storage, consider transferring it to a lidded ice cream container or reusable silicone tub.

Homemade ice cream is best enjoyed within 2 weeks, though it usually disappears much faster! The texture will stay creamy thanks to the condensed milk base, but the crumble may soften slightly after a few days.

To serve, let the ice cream sit at room temperature for 5-10 minutes to soften before scooping. If it’s too hard to scoop straight from the freezer, a warm spoon or scooper will do the trick.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. You can tweak the base, the fruit, and the mix-ins to suit whatever you have on hand or the flavors you're craving.

Swap the strawberries for other berries like raspberries, blueberries, or blackberries. A mixed berry swirl makes for a gorgeous color and complex flavor. Just follow the same compote method and adjust sugar to taste.

Add a splash of balsamic vinegar or fresh basil to the strawberry compote for a gourmet twist. It sounds fancy, but the acidity and herbal notes deepen the flavor and make it extra refreshing.

For a gluten-free version, use gluten-free flour or store-bought shortbread cookies in the crumble. You can even fold in crushed gluten-free graham crackers or vanilla wafers if that’s what’s in your pantry.

Make it extra decadent by adding white chocolate chips or a cream cheese swirl between the layers. Both pair beautifully with strawberries and shortcake.

Don’t be afraid to experiment! This recipe is a base you can play with. Once you master the technique, the flavor combinations are endless – and always delicious.

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