Turn a favorite spring dessert into this strawberry shortcake ice cream you can enjoy all summer.
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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.
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!
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:
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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:
To add your own unique twist to strawberry shortcake ice cream, consider these variation ideas:
For strawberry shortcake ice cream with the best flavor and texture, keep these tips in mind:
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.
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.
From watermelon to banana, pineapple, pistachio, and more, our homemade ice cream recipes are just the thing for hot summer days:
Editorial contributions by Katie Rosenhouse.
3 cups cubed (1/2-in. pieces) angel food cake
1 lb. fresh strawberries, diced (3 cups)
Place milk, whipping cream, vanilla, salt, and 3/4 cup of the sugar in a medium saucepan; bring to a simmer over medium. Simmer, whisking constantly, until sugar is dissolved, about 3 minutes. Transfer mixture to a medium-size heatproof bowl. Place a piece of plastic wrap directly on surface of mixture. Chill at least 2 hours or up to 24 hours.
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Meanwhile, preheat oven to 275°F. Spread cake pieces in an even layer on a small rimmed baking sheet.
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Bake in preheated oven until lightly toasted, about 30 minutes. Let cool 15 minutes; crumble. Set aside until ready to use or up to 24 hours (wrap tightly with plastic wrap if storing overnight).
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Place diced strawberries and remaining 1/2 cup sugar in a medium saucepan; bring to a boil over medium. Boil, stirring occasionally, until strawberries begin to break down and sauce slightly thickens, about 10 minutes.
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Cover and refrigerate at least 30 minutes or up to 24 hours.
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Pour chilled milk mixture into frozen freezer bowl of a 2 1/2- to 3-quart electric ice-cream maker. Freeze according to manufacturer's instructions. (Instructions and times may vary.)
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Spoon half of the ice cream into a freezer-safe container.
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Spoon half of the chilled strawberry sauce over ice cream, and sprinkle with half of the cake crumbles.
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Repeat layers once using remaining ice cream, strawberry sauce, and cake crumbles. Cover and freeze until firm, about 2 hours. Serve with halved fresh strawberries.
Caitlin Bensel, Food Stylist: Torie Cox
You can use frozen strawberries in the place of fresh for this recipe, especially if you're making it when strawberries are out of season. Just thaw before using, and use as directed.
Note that layering will give you swirls of strawberry and chunks of cake as the ice cream is scooped, but for even more of a swirl effect, increase the amount of layers, or swirl in the strawberry puree as you pour the ice cream into the container.
Custard Pilot Plant Lab Scale This recipe is formulated to churn in an electric ice cream maker. If you don't have one, you can still make this delicious dessert by layering the cooked strawberries and toasted cake with a no-churn or store-bought vanilla ice cream.