Strawberry Shortcake Ice Cream

Do you love ice cream and strawberries? If so, you’ll adore this Strawberry Shortcake Ice Cream recipe. It’s a delightful treat that combines creamy ice cream with sweet strawberries and a crunchy coating. Perfect for hot days or any time you crave something sweet!

Why Make This Recipe

Making Strawberry Shortcake Ice Cream is simpler than you might think. This recipe offers a mix of flavors and textures that is truly irresistible. You get the freshness of strawberries, the sweetness of condensed milk, and the creaminess of thickened cream. Plus, it’s homemade, so you know exactly what goes into it! Why not impress your family and friends with this delicious treat?

How to Make Strawberry Shortcake Ice Cream

Ingredients

• 1 punet (250gms) fresh ripe strawberries
• 1 teaspoon white sugar
• 1 x 14 oz (397 gms) tin sweetened condensed milk
• 2 cups (500mls) thickened cream
• 18ish (25gms) freeze-dried strawberries
• 2 & ⅓ cups (350gms) white chocolate melts
• ¾ cup (125gms) refined coconut oil
• 14ish (20gms) freeze-dried strawberries
• 1 & ½ cups (50gms) Rice Krispy cereal/Rice Bubbles

Directions

To make the ice cream bars:

1. Start by washing and hulling the fresh strawberries.
2. In a bowl, mash the strawberries with the sugar. Set aside.
3. In another bowl, mix together the sweetened condensed milk and thickened cream until smooth.
4. Fold in the mashed strawberries and the freeze-dried strawberries.
5. Pour the mixture into a lined baking tray and freeze for about 4-6 hours or until firm.

To coat the ice cream bars:

1. Once the ice cream is firm, cut it into bars.
2. Melt the white chocolate and refined coconut oil together.
3. Dip each ice cream bar into the melted chocolate.
4. Roll the bars in the remaining freeze-dried strawberries and Rice Krispy cereal for a crunchy coating.
5. Place back in the freezer for another hour to set the chocolate.

How to Serve Strawberry Shortcake Ice Cream

Serve these delightful bars straight from the freezer. They make a perfect dessert option for parties or a fun family treat. Consider adding a sprinkle of chocolate or fresh strawberries on top for a lovely presentation.

How to Store Strawberry Shortcake Ice Cream

Store any leftover Strawberry Shortcake Ice Cream bars in an airtight container in the freezer. They will stay fresh for up to 2 weeks. Just remember to keep the bars separated with parchment paper to avoid sticking.

Tips to Make Strawberry Shortcake Ice Cream

• Make sure to let the white chocolate cool slightly before dipping. This helps prevent the ice cream from melting too quickly.
• Feel free to adjust the sweetness by adding more or less sugar to the strawberries based on your taste.

Variation

Try adding crushed nuts or a drizzle of caramel sauce for added flavor. You can also swap strawberries for other fruits, like blueberries or raspberries, for a fun twist!

FAQs

1. Can I use frozen strawberries?
Yes, frozen strawberries work too! Just make sure to thaw and drain them before mashing.

2. How do I know when the ice cream is set?
The ice cream should be firm and easy to cut into bars. This usually takes about 4-6 hours in the freezer.

3. Can I make this recipe dairy-free?
You can substitute the heavy cream with coconut cream and use dairy-free chocolate to make a delicious dairy-free version.

Now that you have this easy Strawberry Shortcake Ice Cream recipe, why not give it a try? You’ll be well on your way to serving a cool, sweet treat that everyone will love! Enjoy!

Strawberry Shortcake Ice Cream

A delightful treat combining creamy ice cream with sweet strawberries and a crunchy coating, perfect for hot days.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 6 hours hrs

Servings: 10 bars

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Ice Cream

• 250 gms 1 punet (250gms) fresh ripe strawberries Fresh strawberries should be washed and hulled.
• 1 teaspoon 1 teaspoon white sugar To sweeten strawberries.
• 397 gms 1 x 14 oz (397 gms) tin sweetened condensed milk Provides sweetness and creaminess.
• 500 mls 2 cups (500mls) thickened cream For the creaminess of the ice cream.
• 25 gms 18ish (25gms) freeze-dried strawberries Adds extra strawberry flavor.

For Coating

• 350 gms 2 & ⅓ cups (350gms) white chocolate melts Melted for coating the bars.
• 125 gms ¾ cup (125gms) refined coconut oil Helps melt the chocolate and smoothen the coating.
• 20 gms 14ish (20gms) freeze-dried strawberries For rolling the bars.
• 50 gms 1 & ½ cups (50gms) Rice Krispy cereal/Rice Bubbles Provides crunch to the coating.

Method

 

Make the Ice Cream

1. Wash and hull the fresh strawberries.
2. Mash the strawberries with sugar in a bowl and set aside.
3. In another bowl, mix sweetened condensed milk and thickened cream until smooth.
4. Fold in the mashed strawberries and freeze-dried strawberries.
5. Pour the mixture into a lined baking tray and freeze for about 4-6 hours or until firm.

Coat the Ice Cream Bars

1. Once the ice cream is firm, cut it into bars.
2. Melt the white chocolate and refined coconut oil together.
3. Dip each ice cream bar into the melted chocolate.
4. Roll the bars in remaining freeze-dried strawberries and Rice Krispy cereal.
5. Place back in the freezer for another hour to set the chocolate.

Notes

Store leftover bars in an airtight container in the freezer, separated with parchment paper. Enjoy within 2 weeks.