Q: Can I make strawberry shortcake ice cream without an ice cream maker?

A: Absolutely! While an ice cream maker produces the best texture, you can use the freeze-and-stir method. Pour your chilled base into a shallow metal pan and freeze for 45 minutes. Remove and vigorously stir to break up ice crystals, then return to freezer. Repeat every 30 minutes for 3-4 hours, folding in mix-ins during the final stir. The texture won't be quite as smooth, but the flavor will be delicious.

Q: Why did my strawberry swirl turn icy in the finished ice cream?

A: This happens when the water content in the strawberries freezes into ice crystals. Always cook your strawberry mixture until thick and jammy (about 10-12 minutes), reducing the water content. Additionally, adding 1 teaspoon of vodka or rum to the strawberry mixture helps prevent crystallization without adding noticeable alcohol flavor.

Q: How far in advance can I make this for a party?

A: Strawberry shortcake ice cream can be made up to 2 weeks before serving for optimal quality. Store it in a shallow, airtight container with minimal headspace and plastic wrap pressed directly on the surface. For best presentation, transfer to your serving container 30 minutes before guests arrive.

Q: My custard curdled while cooking. Can I save it?

A: Yes! Immediately remove from heat and place the bottom of your pan in an ice bath. Pour the mixture into a blender and blend on low speed for 30 seconds. Strain through a fine-mesh sieve, and in most cases, your custard will be saved. Prevention is key-use a thermometer and never exceed 175°F.

Q: Can I use gluten-free shortcake for this recipe?

A: Definitely. Substitute a high-quality cup-for-cup gluten-free flour blend in the shortcake recipe. Add ¼ teaspoon xanthan gum if your blend doesn't include it, and increase butter by 1 tablespoon for moisture retention. Almond flour shortbread cookies also make an excellent gluten-free alternative.

Q: Why is commercial strawberry ice cream pink while my homemade version is more beige with red swirls?

A: Commercial varieties typically use food coloring to achieve that vibrant pink color throughout. Natural homemade ice cream will have a vanilla-colored base with red strawberry swirls, which is the authentic appearance. If you prefer a pink base, puree ¼ cup of the strawberry mixture directly into your custard base before churning.

Q: How can I make a lighter version with fewer calories?

A: Substitute half the heavy cream with whole milk, use 2% milk instead of whole milk, and reduce sugar to ⅔ cup. While the texture won't be quite as luxurious, you'll still get the delicious flavor profile with approximately 30% fewer calories. The shortcake component can be reduced by half and still provide the characteristic flavor.

Q: Can frozen strawberries be used instead of fresh?

A: Yes, frozen strawberries work well for the swirl component. Thaw completely, drain excess liquid (reserve for smoothies or cocktails), then proceed with the recipe as written. You may need to cook the strawberry mixture 2-3 minutes longer to achieve the right consistency due to the higher water content of previously frozen berries.

Strawberry Shortcake Ice Cream: 5 Irresistible Reasons

Description

A no-churn dessert that layers sweet strawberries, crumbled shortcake and creamy ice cream into one irresistible summer treat.

Ingredients

▢ 2 cups (10oz/284g) fresh strawberries, hulled and diced small

▢ 1 tablespoon sugar

▢ 1 cup (8floz/225ml) heavy whipping cream

▢ 1 teaspoon vanilla extract

▢ 3/4 cup (7½ oz/213g) sweetened condensed milk, cold

▢ 2 cups (6oz/120g) shortbread cookies, or any vanilla cookie

▢ ⅓ cup (1oz/28g) freeze dried strawberries

▢ 2 tablespoon (1oz/57g) butter, melted

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Instructions

Place the strawberries and sugar in a food processor or blender, and pulse until you have a slightly chunky puree. If you don’t have a food processor, simply mash the strawberries and sugar together by hand until broken down. Set the mixture aside.
In a large mixing bowl, whip the cream until soft peaks form. Add the vanilla and cold condensed milk, then continue whipping until stiff peaks develop.
Gently fold the strawberry puree into the whipped cream mixture, combining thoroughly.
Spoon the strawberry ice cream mixture into popsicle molds, filling each one just below the rim to allow for expansion as they freeze. Secure the lids on the molds and insert a stick into each bar.
Freeze the popsicles for at least 6 hours, or ideally overnight, until they are fully set.

Notes

Don’t overmix strawberries to preserve swirls.
For extra crunch, reserve some cookie crumbs for topping.

Prep Time: 20 min
Cook Time: 10 min
Category: Dessert
Method: No-churn
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 385
Sugar: 32g
Sodium: 175mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: ¬
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 5g
Cholesterol: ¬