Name: Strawberry Shortcake Ice Cream Recipe
Prep time: 25 min
Total time: 5 h 25 min
Yield: 6
Cuisine: American
Ingredients: 2 cups diced fresh strawberries; 2 Tbsp strawberry jam; 3 Tbsp granulated sugar; 1 Tbsp lemon juice; 4 oz light cream cheese, softened to room temperature; 1/2 cup granulated sugar; 1 14 oz can sweetened condensed milk, chilled; 1 tsp vanilla extract; 2 cups heavy cream; 1 1/2 cups pound cake cubes

Jump to Recipe

This Strawberry Shortcake Ice Cream recipe combines velvety cream cheese ice cream, shortcake crumbs, and a generous swirl of fresh strawberry sauce. All the flavors of classic strawberry shortcake in a mouthwatering frozen treat!

HOW TO MAKE STRAWBERRY SHORTCAKE ICE CREAM:

PREP – Let the cream cheese soften to room temperature. Chill the can of sweetened condensed milk. Wash, hull, and dice the strawberries. Juice the lemon. Cut the cake into small cubes.
STRAWBERRY SAUCE – Stir together the diced fresh berries, jam, sugar, and lemon juice in a saucepan. Cook and stir over medium heat for about 10 minutes, or until bubbly and thick. Place the pan in a bowl of ice water to help it cool quickly. Chill.
ICE CREAM BASE – In a large bowl, beat the cream cheese with an electric mixer until creamy. Beat in the sugar, then about 1/3-1/2 cup of the sweetened condensed milk. Then beat in the remaining milk, cream, and vanilla. For faster churning, chill the mixture for an hour or two.
CHURN – Pour the ice cream base into the bowl of an ice cream maker. (I use a Cuisinart ice cream maker and I love it!) Churn until soft serve consistency.
LAYER – In a freezer-safe container, layer the churned ice cream, strawberry sauce, and cake cubes. Swirl together.
RIPEN – Cover and freeze for 4-6 hours, or until firm enough to scoop.

PRO TIPS:

To avoid lumps in your ice cream, you must soften the cream cheese to room temperature.
For the best strawberry flavor, use fresh strawberries instead of frozen.
Chill the sweetened condensed milk so the ice cream mixture is cold before you churn the ice cream.

VARIATIONS:

Instead of cake cubes, you can use golden Oreos, crunchy sugar cookies, or vanilla wafers.
If you don’t want chunks of berries in your sauce, you can blend it in a food processor until smooth.

This ice cream recipe does turn out better in an ice cream maker, but if you don’t have one, you can improvise.

NO CHURN ICE CREAM METHOD:

Beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese/sweetened condensed milk mixture. Pour the mixture into a 9×13″ baking pan. Drop spoonfuls of the strawberry mixture over the top, then sprinkle the cake cubes over the top.

Swirl the ice cream gently with a butter knife or the handle of a wooden spoon. Cover the pan tightly with plastic wrap or aluminum foil and freeze for 6-8 hours.

MORE FAVORITE ICE CREAM RECIPES:

Yield: 6-7 cups