Strawberry Shortcake Ice Cream

Strawberry Shortcake Ice Cream

 Kristina Vanni

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 10 servings
Yield: 1 gallon
Nutrition Facts (per serving)
712 Calories
34g Fat
94g Carbs
12g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 712
% Daily Value*
Total Fat 34g 43%
Saturated Fat 17g 86%
Cholesterol 196mg 65%
Sodium 447mg 19%
Total Carbohydrate 94g 34%
Dietary Fiber 1g 4%
Total Sugars 70g
Protein 12g
Vitamin C 12mg 59%
Calcium 216mg 17%
Iron 2mg 11%
Potassium 394mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you love strawberry shortcake, this strawberry shortcake ice cream is the summer dessert of your dreams! The strawberry base of the ice cream is a gorgeous pink hue with flecks of sweet frozen strawberries. Cubes of frozen pound cake are distributed throughout and can be found in each and every scoop.

To complete the experience, top each bowl of ice cream with a dollop of whipped cream and beautiful fresh strawberries. You will love having this ice cream in your freezer during the summer months!

Ingredients

  • 2 cups water

  • 2 packages (3 ounces each) strawberry flavored gelatin

  • 1 1/2 cups sugar

  • 4 large eggs, well beaten

  • 4 cups milk

  • 2 cups heavy cream

  • 2 teaspoons vanilla extract

  • 1 package (10 ounces) frozen strawberries in syrup, thawed

  • 4 cups pound cake

  • To Garnish: Whipped cream and fresh strawberries

Steps to Make It

  1. Gather the ingredients.

    Strawberry Shortcake Ice Cream
     Kristina Vanni
  2. In a large saucepan, bring the water to a boil. Remove from the heat and dissolve the strawberry gelatin and sugar in the water. 

    Strawberry Shortcake Ice Cream
     Kristina Vanni
  3. Add eggs, milk, heavy cream, and vanilla extract to the saucepan. Stir until well blended.

    Strawberry Shortcake Ice Cream
     Kristina Vanni
  4. Stir in the strawberries.

    Strawberry Shortcake Ice Cream
     Kristina Vanni
  5. Pour the custard into an airtight container and chill in the refrigerator at least 8 hours.

    Strawberry Shortcake Ice Cream
     Kristina Vanni
  6. When ready to prepare the ice cream, churn according to the manufacturer’s directions.

    Strawberry Shortcake Ice Cream
    Kristina Vanni 
  7. About halfway through the churning process, add the cubes of frozen pound cake. 

    Strawberry Shortcake Ice Cream
     Kristina Vanni
  8. Spoon the churned ice cream into a freezer safe container. Freeze until set, at least 2 to 4 hours.

    Strawberry Shortcake Ice Cream
     Kristina Vanni
  9. Scoop ice cream into serving bowl and garnish with a dollop of whipped cream and fresh strawberries, if desired. 

Know Your Ice Cream Maker

  • Most ice cream makers for home use come with bowls that need to be set in the freezer overnight before churning ice cream. These bowls have double-insulated walls with coolants in between.
  • When you are ready to churn the ice cream, the bowl is taken from the freezer and immediately set up with the dasher, locked into place, and the prepared ice cream mixture is added. The motor is then turned on and the churning begins.

Frozen Poundcake

Prepared pound cake can easily be found in the freezer section of the grocery store. This pound cake can be sliced from the loaf and cut into cubes straight from the freezer. Store the cubes in the freezer until you are ready to add them during the churning process.

Churning and Ripening

Freezing homemade ice cream is a two step process: churning and ripening. After the chilled custard base has been churned, it will have a looser, soft-serve texture. To achieve a scoopable consistency, the ice cream now needs to go through a process called ripening. The flavor improves and the product melts more slowly when it has ripened. Spoon the churned ice cream into an airtight freezer-safe container and freeze for at least 2-4 hours or up to overnight. It is worth the wait!