Introduction to Strawberry Shortcake Sundae Ice Cream
Ah, summer! The season of sunshine, laughter, and, of course, delicious treats. If you’re like me, you crave something cool and refreshing on those hot days. That’s where my Strawberry Shortcake Sundae Ice Cream comes in! This delightful dessert combines the sweetness of fresh strawberries with creamy goodness and crunchy shortcake crumbles. It’s not just a treat; it’s a moment of joy. Whether you’re hosting a backyard barbecue or simply treating yourself after a long day, this recipe is your go-to solution. Trust me, your taste buds will thank you!
Why You’ll Love This Strawberry Shortcake Sundae Ice Cream
This Strawberry Shortcake Sundae Ice Cream is a dream come true for busy home cooks like us! It’s incredibly easy to whip up, making it perfect for those spontaneous summer gatherings. The taste? Oh, it’s a heavenly blend of creamy, fruity, and crunchy that dances on your palate. Plus, it’s a delightful way to impress your friends and family without spending hours in the kitchen. Who wouldn’t love that?
Ingredients for Strawberry Shortcake Sundae Ice Cream
Gathering the right ingredients is the first step to creating this delightful Strawberry Shortcake Sundae Ice Cream. Here’s what you’ll need:
- Heavy cream: This is the base of your ice cream, providing that rich, creamy texture we all love.
- Whole milk: It adds a smoothness that balances the richness of the cream.
- Granulated sugar: Sweetness is key! It enhances the flavors of the strawberries and cream.
- Vanilla extract: A splash of this aromatic essence elevates the overall flavor profile.
- Pinch of salt: Just a touch helps to bring out the sweetness and round out the flavors.
- Fresh strawberries: The star of the show! Use ripe, juicy strawberries for the best flavor.
- Sugar for strawberries: This helps macerate the berries, creating a delicious syrupy swirl.
- Lemon juice: A hint of acidity brightens the strawberries and balances the sweetness.
- Shortbread cookies or pound cake: These crumbles add a delightful crunch and texture to your sundae.
- Butter: Melted butter helps bind the crumbles together, giving them a lovely golden finish.
- Extra sugar for crumble: A little sweetness in the crumble enhances its flavor.
- Fresh strawberries for garnish: Because who doesn’t love a pretty presentation?
- Whipped cream: A dollop on top makes everything feel extra special.
- Extra shortcake crumbles for garnish: These add a finishing touch that’s both tasty and visually appealing.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Strawberry Shortcake Sundae Ice Cream
Now that you have all your ingredients ready, let’s dive into the fun part—making this Strawberry Shortcake Sundae Ice Cream! Follow these simple steps, and you’ll be enjoying a bowl of creamy goodness in no time.
Step 1: Make the Strawberry Swirl
First, let’s create that luscious strawberry swirl. In a saucepan, combine your hulled and chopped strawberries with sugar and lemon juice. Cook this mixture over medium heat for about 8 to 10 minutes. You want it to become syrupy and fragrant. Don’t forget to mash the strawberries slightly for that chunky texture. Once it’s done, let it cool completely. This swirl is what makes your Strawberry Shortcake Sundae Ice Cream sing!
Step 2: Make the Shortcake Crumble
Next up is the shortcake crumble. Grab your shortbread cookies or pound cake and crush them into coarse crumbs. I like to use a zip-top bag and a rolling pin for this—easy cleanup! Mix the crumbs with melted butter and a sprinkle of sugar until it’s crumbly. Spread this mixture on a baking sheet and pop it in the oven at 350°F (175°C) for 6 to 8 minutes. You want it golden and crispy, so keep an eye on it. Let it cool, and you’ll have a delightful crunch for your sundae!
Step 3: Prepare the Ice Cream Base
Now, let’s whip up the ice cream base. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Make sure the sugar dissolves completely. This step is crucial for a smooth texture. Once mixed, cover the bowl and chill it in the refrigerator for 2 to 3 hours. Trust me, this chilling time is what makes your Strawberry Shortcake Sundae Ice Cream creamy and dreamy!
Step 4: Churn & Layer
After your base has chilled, it’s time to churn! Pour the chilled mixture into your ice cream maker and churn it until it reaches a soft-serve consistency. This usually takes about 20 to 25 minutes. Now, here comes the fun part: layering! In a container, layer half of the ice cream, then swirl in some of that delicious strawberry mixture and sprinkle with shortcake crumble. Repeat with the remaining ice cream, more strawberry swirl, and crumbles. This layering creates beautiful swirls and textures in your Strawberry Shortcake Sundae Ice Cream.
Step 5: Garnish & Serve
Finally, it’s time to freeze your masterpiece! Cover the container and freeze it for 4 to 6 hours until firm. When you’re ready to serve, scoop the ice cream into bowls or sundae glasses. Don’t forget to garnish with whipped cream, fresh strawberry halves, and a sprinkle of extra shortcake crumbles. This final touch not only looks stunning but adds that extra crunch we all love!
Tips for Success
- Use ripe strawberries for the best flavor and sweetness.
- Chill your ice cream base thoroughly; it makes a world of difference in texture.
- Don’t skip the cooling step for the strawberry swirl; it enhances the flavor.
- Layering is key! It creates beautiful swirls and textures in your sundae.
- Feel free to experiment with different cookies for the crumble!
Equipment Needed
- Ice cream maker: Essential for churning. If you don’t have one, a sturdy mixer can work too!
- Saucepan: For cooking the strawberry swirl. A non-stick pan makes cleanup easier.
- Baking sheet: Needed for toasting the shortcake crumble. A simple oven-safe dish will do.
- Mixing bowls: Use various sizes for mixing ingredients. Any bowl will work!
- Whisk: Perfect for blending the ice cream base. A fork can be a handy substitute.
Variations
- Berry Medley: Swap out strawberries for a mix of berries like blueberries, raspberries, or blackberries for a colorful twist.
- Gluten-Free Option: Use gluten-free cookies or almond flour for the crumble to make this dessert suitable for gluten-sensitive friends.
- Dairy-Free Delight: Substitute heavy cream and whole milk with coconut cream and almond milk for a dairy-free version.
- Chocolate Lovers: Add chocolate chips or a drizzle of chocolate sauce between the layers for a decadent touch.
- Nutty Crunch: Incorporate crushed nuts like almonds or pecans into the crumble for added texture and flavor.
Serving Suggestions
- Pair your Strawberry Shortcake Sundae Ice Cream with a slice of lemon pound cake for a refreshing contrast.
- Serve alongside a chilled glass of sparkling lemonade to enhance the summer vibes.
- For a beautiful presentation, use clear sundae glasses to showcase the layers.
- Add a sprig of mint on top for a pop of color and freshness.
- Consider drizzling a bit of strawberry sauce over the top for extra sweetness.
FAQs about Strawberry Shortcake Sundae Ice Cream
Can I make Strawberry Shortcake Sundae Ice Cream without an ice cream maker?
Absolutely! If you don’t have an ice cream maker, pour the chilled base into a shallow dish. Stir it every 30 minutes for about 3 to 4 hours until it reaches a creamy consistency. It’s a bit more work, but the results are still delicious!
How long can I store Strawberry Shortcake Sundae Ice Cream?
This delightful treat can be stored in the freezer for up to two weeks. Just make sure to keep it in an airtight container to prevent freezer burn. Trust me, it won’t last that long, but it’s good to know!
Can I use frozen strawberries instead of fresh?
Yes, you can! Just thaw the frozen strawberries and drain any excess liquid before cooking them down. While fresh strawberries are ideal, frozen ones can still create a tasty swirl in your Strawberry Shortcake Sundae Ice Cream.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half or a combination of whole milk and Greek yogurt. Just keep in mind that the texture may be slightly different, but it will still be creamy and delicious!
Can I make this recipe vegan?
Yes! To make a vegan version of Strawberry Shortcake Sundae Ice Cream, use coconut cream or cashew cream in place of heavy cream and whole milk. For the crumble, opt for vegan cookies. You’ll still enjoy a delightful dessert!
Final Thoughts
Creating this Strawberry Shortcake Sundae Ice Cream is more than just making a dessert; it’s about crafting memories. Each scoop is a celebration of summer, bringing together the sweetness of strawberries and the crunch of shortcake crumbles. I love how this recipe transforms simple ingredients into a delightful treat that can brighten any day. Whether you’re sharing it with friends or savoring it solo, this ice cream is sure to bring smiles. So, roll up your sleeves, gather your loved ones, and dive into this delicious adventure. Trust me, it’s a scoop of happiness in every bite!
Print
Strawberry Shortcake Sundae Ice Cream is a must-try!
- Total Time: 6 hours 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful and creamy Strawberry Shortcake Sundae Ice Cream that combines the flavors of fresh strawberries, rich cream, and shortcake crumbles for a perfect summer treat.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups fresh strawberries (hulled & chopped)
- ¼ cup sugar (for strawberries)
- 1 tsp lemon juice
- 1 ½ cups shortbread cookies or pound cake (crumbled)
- 2 tbsp butter, melted
- 1 tbsp sugar (for crumble)
- Fresh strawberries (halved, for garnish)
- Whipped cream (for garnish)
- Extra shortcake crumbles (for garnish)
Instructions
- Make the Strawberry Swirl: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 8–10 minutes until syrupy. Mash slightly for a chunky swirl. Let cool completely.
- Make the Shortcake Crumble: Crush cookies or pound cake into coarse crumbs. Mix with melted butter and sugar until crumbly. Bake at 350°F (175°C) for 6–8 minutes until golden. Cool.
- Prepare the Ice Cream Base: In a bowl, whisk cream, milk, sugar, vanilla, and salt until sugar dissolves. Chill for 2–3 hours in the refrigerator.
- Churn & Layer: Pour chilled base into an ice cream maker and churn until soft-serve consistency. Layer half the ice cream into a container, swirl in strawberries, and sprinkle with shortcake crumble. Repeat with the remaining ice cream, swirl, and crumbles.
- Garnish & Serve: Freeze 4–6 hours until firm. Scoop into bowls or sundae glasses. Garnish with whipped cream, fresh strawberries, and more crumble.
Notes
- Ensure strawberries are ripe for the best flavor.
- For a richer flavor, use high-quality vanilla extract.
- Shortcake crumbles can be made ahead of time and stored in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
