Indulge in The Best Homemade Strawberry Shortcake Ice Cream that combines the perfect amount sweet strawberries and shortbread cookies.
Ingredients
- Heavy Cream – this gives the ice cream base a nice creamy texture.
- Milk – I prefer to use whole milk to keep the creamy factor up, but 2% or 1% works also.
- Egg Yolks – this is a custard based ice cream. It takes a little extra time but is SO worth it!
- Sugar – I have made this with both granulated sugar and brown sugar. Both are delicious.
- Vanilla Extract – for a little extra vanilla flavor to the base
- Strawberry Jam – homemade or store bought is great
- Shortbread Cookies – for the crunch factor
How to Make Homemade Strawberry Shortcake Ice Cream
At least 12 hours prior to starting the recipe, make sure you freeze your ice cream maker bowl. You will not get the correct final texture without this.
In a large sauce pan add egg yolks, sugar and milk. Heat over medium heat to 165 stirring constantly.
Transfer to a container, add in heavy cream and vanilla extract. Allow to cool in the fridge for at least 2 hours.
Add the cooled mixture to the ice cream churner and mix according to the ice cream maker’s instructions.
Transfer to a freezer safe container and fold in strawberry jam and crushed shortbread cookies.
Enjoy immediately as soft serve ice cream or allow to harden in the freezer for several more hours.
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The Best Homemade Strawberry Shortcake Ice Cream
Equipment
Ingredients
- 2 cup whole milk
- 1 cup heavy cream
- 4 egg yolks
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 4-6 tbsp strawberry jam
- 1/2 cup crushed shortbread cookies
Instructions
- At least 12 hours prior to starting the recipe, make sure you freeze your ice cream maker bowl. You will not get the correct final texture without this.
- In a large sauce pan add egg yolks, sugar and milk. Heat over medium heat to 165 stirring constantly.
- Transfer to a container, add in heavy cream and vanilla extract. Allow to cool in the fridge for at least 2 hours.
- Add the cooled mixture to the ice cream churner and mix according to the ice cream maker’s instructions.
- Transfer to a freezer safe container and fold in strawberry jam and crushed shortbread cookies.
- Enjoy immediately as soft serve ice cream or allow to harden in the freezer for several more hours.
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