Strawberry Shortcake Ice Cream Recipe
If you like the strawberry shortcake bars they sell on ice cream trucks, you will love this ice cream. With cream cheese, juicy strawberries, and cake crumbs, it is the perfect ice cream for strawberry season!
Equipment
Ingredients
Strawberry Sauce:
- 2 cups diced fresh strawberries
- 2 Tbsp strawberry jam
- 3 Tbsp granulated sugar
- 1 Tbsp lemon juice
Ice Cream:
- 4 oz light cream cheese softened to room temperature
- ½ cup granulated sugar
- 14 oz can sweetened condensed milk chilled
- 1 tsp vanilla extract
- 2 cups heavy cream
- 1 ½ cups pound cake cubes
Instructions
- For sauce: Combine the diced strawberries, jam, sugar, and lemon juice in a heavy saucepan. Cook and stir over medium-high heat until thick and bubbly, about 10 minutes. Place the pan in an ice bath to cool the mixture quickly. Chill.
- For ice cream: Beat the cream cheese in a large bowl until completely smooth. Beat in the sugar, then about 1/3 cup of the sweetened condensed milk. After the mixture is creamy, beat or whisk in the remaining sweetened condensed milk, vanilla, and cream.
- I like to chill the ice cream base in the freezer for 30 minutes or the refrigerator for 90 minutes, but you can skip right to churning if you prefer.
- Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions.
- Layer the ice cream, strawberry mixture, and cake cubes in a freezer-safe container. Swirl gently. Freeze for 4-6 hours, or until firm enough to scoop.
Nutrition
Serving: 0.5cupCalories: 349kcalCarbohydrates: 46gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 78mgSodium: 233mgPotassium: 218mgFiber: 1gSugar: 38gVitamin A: 662IUVitamin C: 14mgCalcium: 137mgIron: 1mg
Tried this recipe?Let us know how it was!