As the sun-kissed days of summer roll around, there’s nothing quite like indulging in a refreshing treat that captures the essence of the season. Enter homemade strawberry shortcake ice cream – a delightful fusion of creamy ice cream, juicy strawberries, and buttery shortcake pieces. This irresistible dessert combines all the elements of classic strawberry shortcake with the cool, creamy goodness of ice cream, creating a decadent treat that’s perfect for beating the heat. In this blog post, I’ll guide you through the steps to make your own batch of strawberry shortcake ice cream, so you can savor the taste of summer in every spoonful.


For the Strawberry Swirl:

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

For the Shortcake Pieces:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

For the Ice Cream Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt


Start by preparing the strawberry swirl. In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly, about 10-12 minutes. Remove from heat and let cool completely.

Next, make the shortcake pieces. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Cut in the cold butter cubes using a pastry cutter or your fingers, until the mixture resembles coarse crumbs.

In a separate bowl, mix together the milk and vanilla extract. Gradually add the milk mixture to the flour mixture, stirring until a soft dough forms.

Transfer the dough to the prepared baking sheet and pat it into a 1-inch thick rectangle. Bake in the preheated oven for 15-18 minutes, or until golden brown and cooked through. Let cool completely, then cut into small cubes.

Now, prepare the ice cream base. In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and pinch of salt until the sugar is dissolved.

Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, until it reaches a soft serve consistency.

Once the ice cream is ready, transfer half of it to a freezer-safe container. Spoon half of the strawberry swirl on top, followed by half of the shortcake pieces. Repeat with the remaining ice cream, strawberry swirl, and shortcake pieces, swirling gently with a spoon to create a marbled effect.

Cover the container with a lid or plastic wrap and freeze the ice cream for at least 4 hours, or until firm.

When ready to serve, scoop the homemade strawberry shortcake ice cream into bowls or cones and enjoy the blissful taste of summer!

With its creamy texture, sweet strawberry swirl, and buttery shortcake pieces, homemade strawberry shortcake ice cream is the ultimate summer indulgence. Whether enjoyed on a lazy afternoon in the backyard or served up as a refreshing dessert at your next barbecue, this delightful treat is sure to bring smiles all around. So, gather your ingredients, fire up the ice cream maker, and get ready to savor the taste of summer in every cool and creamy bite. Happy scooping!