Strawberry Shortcake Ice Cream

The idea for making Strawberry Shortcake Ice Cream has been in my head since vacationing to Marco Island. I seriously think we had ice cream every day, which was totally acceptable by the way considering we were on vacation (am I right?). The Strawberry Shortcake Ice Cream I had was to die for! I couldn’t wait for Maine strawberry season to start, so I could try and recreate it.

Strawberry Shortcake Ice Cream

Honestly, I don’t make ice cream very often, but when I do, I HAVE to go big. Okay, lets talk about this Strawberry Shortcake Ice Cream recipe—the fresh and sweet strawberries shine through its rich and creamy texture, the textures of the mix-ins of marshmallow crème, bits of yellow cake and graham cracker pie crust will surprise your taste buds, making you want more and more.

Make sure that the bits of yellow cake and graham cracker pie crust are completely frozen solid, or you’ll end up with just crumbs in your ice cream (not that this is completely a bad thing).

This ice cream is literally the best of summer in a cone!


5 from 1 reviews
STRAWBERRY SHORTCAKE ICE CREAM
 
Ingredients
  • 2 cups (or 1 pint) fresh strawberries, hulled, sliced in half, and then sliced thinly
  • 1 cup sugar, divided
  • 1 tablespoon lemon juice
  • 2 eggs
  • 1 cup whole milk
  • 2 cups heavy cream, very cold
  • 1 teaspoon vanilla extract
  • Mix-Ins
  • 1 cup marshmallow crème
  • yellow cake, ready-made
  • graham cracker pie crust, ready-made
Directions
  1. Freeze ice cream maker bowl overnight.
  2. Place sliced strawberries in mixing bowl, along with sugar and lemon juice. Cover with plastic wrap and place in refrigerator overnight.
  3. In a medium saucepan, off heat, whisk eggs, then gradually whisk in ¾ sugar and milk.
  4. Cook mixture over low heat, whisking often, and slowly bring to just a simmer (about 15-20 minutes). You want the mixture thick enough to evenly coat the back of a spoon.
  5. Fill a large bowl with ice and water. Remove saucepan from heat and whisk in cold heavy cream.
  6. Pour the mixture in the bowl that is set in the ice bath. Whisk until cooled.
  7. Stir in sliced strawberries with juice and vanilla extract into cooled mixture. Cover bowl with plastic wrap and refrigerate until chilled, at least 5 hours or preferably overnight.
  8. One hour before you place the ice cream mixture into the ice cream maker, cut yellow cake and graham cracker pie crust into small cubes/pieces, no larger than 1 inch to a side. Spread yellow cake and graham cracker pie crust pieces on a small baking pan. Place in freezer and freeze for about 1 hour.
  9. Pour strawberry mixture into frozen ice cream maker bowl and churn, following manufacturer’s instructions. After ice cream is set, quickly put ice cream into a large bowl and fold in frozen yellow cake pieces and frozen graham cracker pie crust pieces (Remember: your freshly churned ice cream will melt fast, so get it into the freezer as soon as possible to avoid an icier final product).
  10. Transfer ice cream to a freezer container with a cover, and freeze until firm—about 3 hours.
Notes
Make sure that the bits of yellow cake and graham cracker pie crust are completely frozen solid, or you’ll end up with just crumbs in your ice cream.

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