Strawberry Shortcake Ice Cream

To make this strawberry shortcake ice cream, a rich and creamy vanilla base is layered with strawberry chunks and toasted angel food cake cubes for a swirled result studded with pops of buttery cake throughout. Top a few scoops with fresh strawberry slices, and enjoy at a special occasion or on the porch for a mid-afternoon treat.

Whether served in a crisp waffle cone or in a chilled bowl, each spoonful promises a delightful blend of sweet, tangy, and creamy flavors that capture the essence of a beloved dessert in a refreshing new form. It's the perfect way to elevate your ice cream game and indulge in the bliss of springtime all year long.

Learn how to make strawberry shortcake ice cream, and scoop up a sweet dessert this season.

A Southern Spring Favorite: Strawberry Shortcake

The most quintessential springtime treat of them all is homemade strawberry shortcake, which you'll frequently spot at celebrations, from brunches and showers to weddings and graduations. It's easy to make and always a crowd-pleaser.

The first bite of a fresh-picked, super juicy strawberry means spring has finally arrived in the South. When the overflowing bushels of ruby red berries land on the counters of the Southern Living Test Kitchen, you can expect to see the sweet gems baked into biscuits, whipped into jams, sprinkled over salads, tossed into smoothies, and layered onto cakes—all recipes that celebrate the bounty of the season.

To take the dessert one step further, you can turn those same flavors into an unforgettable ice cream. Classic vanilla ice cream provides the base for a swirl of jammy strawberries and tender cubes of angel food cake. We wouldn't blame you if you served a scoop of this ice cream atop actual strawberry shortcakes. Double down on deliciousness!

Ingredients for Strawberry Shortcake Ice Cream

Grab your ice cream maker, a few pantry staples, angel food cake, and of course, fresh, ripe strawberries. To make this homemade ice cream, you'll need:

• Whole milk: Helps create ice cream with a smooth consistency.
• Heavy whipping cream: Adds richness and creaminess to the ice cream base.
• Vanilla extract: For depth of flavor.
• Kosher salt: Enhances the flavor of the ice cream.
• Granulated sugar: Sweetens the ice cream.
• Angel food cake: Toasted to create buttery chunks of cake throughout the ice cream.
• Fresh strawberries: Diced and cooked down to create a strawberry swirl, and halved to serve along with the scoops of ice cream.

How To Make Strawberry Shortcake Ice Cream

Eight servings of delicious homemade ice cream in under 30 minutes of hands-on time sounds pretty good to us. Full instructions are below, but here's a brief recap of the process before you get started:

• Step 1. Make ice cream base: Bring milk, cream, vanilla, salt, and some sugar to a simmer in a medium saucepan and cook, whisking, until sugar dissolves. Transfer to a heatproof bowl. Cover with plastic wrap directly on the surface and chill.
• Step 2. Toast angel food cake cubes: Transfer cake pieces to a baking sheet, and toast until lightly toasted. Cool, then crumble. Set aside or wrap and set aside overnight.
• Step 3. Cook strawberries: Bring diced strawberries and remaining sugar to a boil in a saucepan. Cook, stirring occasionally, until berries begin to break down. Cover and refrigerate.
• Step 4. Freeze ice cream: Freeze ice cream base in an ice cream machine according to manufacturer's instructions.
• Step 5. Layer ice cream with cake and strawberries, then freeze: Spoon half of the ice cream into a freezer-safe container. Top with half the strawberry sauce, and half of the cake crumbles. Repeat, then cover and freeze until firm. Serve with halved strawberries.

Strawberry Shortcake Ice Cream Variations

To add your own unique twist to strawberry shortcake ice cream, consider these variation ideas:

• Extracts: Substitute the vanilla extract with almond or lemon extract for additional flavor.
• Flavorings: Consider adding citrus zest, cream cheese, or spices like ground cardamom or black pepper for a flavorful touch.
• Mix-ins: When assembling the ice cream, layer in a drizzle of a balsamic reduction, lemon curd, or a swirl of jam for an even more fruit-forward flavor. You can also sprinkle in finely chopped mint or basil, shredded coconut, white or dark chocolate chips, graham cracker crumbs, or any desired mix-ins for a customized result.
• Angel food cake: Swap with toasted pound cake, or crumbled shortbread cookies for a crisp texture.
• Strawberries: If strawberries aren't in season, you can still make this ice cream using frozen berries. Thaw before cooking until the fruit begins to break down (this may happen more quickly with frozen fruit). You can also amp up the berry flavor by incorporating raspberries, blueberries, or blackberries into the mix.
  

Tips for the Best Strawberry Shortcake Ice Cream

For strawberry shortcake ice cream with the best flavor and texture, keep these tips in mind:

• Prepare your ice cream base the night before: If you have the time, prepare your ice cream base the night before to give the flavors time to meld.
• Toast cake pieces: Toasting the cake gives them a crisp texture that works beautifully when folded into the ice cream.
• Use the best tasting strawberries: Ripe, sweet strawberries add incredible flavor to this ice cream, but you can also use frozen strawberries if needed.
• Balance the flavors: Taste your strawberry mixture before folding it in to make sure that the flavors are balanced. Sweeter strawberries may need less sugar, or a splash of lemon juice to brighten the flavors.
• Freeze until firm: Freeze your ice cream until firm for the most scoopable texture.
• Seal the container: Choose a container to store your ice cream that has a tight lid, or wrap tightly with plastic wrap to avoid freezer burn.

How To Serve Strawberry Shortcake Ice Cream

Once you've made this delicious homemade ice cream, don't stop there. Top and serve it with a variety of additions for the ultimate strawberry shortcake ice cream sundae.

Top strawberry shortcake ice cream with a strawberry compote, add a dollop of whipped cream, drizzle with caramel or chocolate sauce, or sprinkle with toasted nuts, sprinkles, crushed shortbread cookies, or a few leftover cubes of angel food cake, if you have any.

You can also serve this ice cream alongside other homemade desserts, including pound cake, shortbread cookies, fruit cobbler, brownies, or of course, strawberry shortcake.

How To Store Strawberry Shortcake Ice Cream

Once you've covered and frozen the ice cream until firm, it's ready to serve. At that point, you can keep it covered and freeze for up to two weeks, or possibly longer, depending on how tightly sealed the container is.

Using an airtight container for long-term storage is key, as it will reduce the likelihood of freezer burn or the infiltration of any freezer odors. Make sure to avoid letting the ice cream soften too much at room temperature while serving—re-freezing after the ice cream has partially melted can cause it to become icy in texture.

More Homemade Ice Cream Recipes You'll Love

From watermelon to banana, pineapple, pistachio, and more, our homemade ice cream recipes are just the thing for hot summer days:

• Watermelon Ice Cream
• No-Churn Key Lime Pie Ice Cream
• Pineapple No-Churn Ice Cream
• Fresh Peach Ice Cream
• Sea Salt Ice Cream
• Pistachio Ice Cream

Editorial contributions by Katie Rosenhouse.