Cool off in the most delicious way with Roasted Strawberry Shortcake Ice Cream — a frozen twist on the classic summer dessert. This creamy homemade treat swirls sweet roasted strawberries and buttery chunks of shortcake into a velvety ice cream base, capturing the nostalgic flavor of strawberry shortcake in every bite.
Why You’ll Love This Recipe
This ice cream takes everything you love about strawberry shortcake — juicy berries, rich cream, tender cake — and transforms it into a scoopable delight. Roasting the strawberries enhances their sweetness and gives them a jammy texture, while crumbled shortcake adds a tender crunch that perfectly complements the smooth ice cream. It’s the ultimate summer dessert for picnics, parties, or simply treating yourself.
Tips for the Best Strawberry Shortcake Ice Cream
- Roast Low & Slow: Roast strawberries at 375°F to bring out their natural sugars without breaking them down too much.
- Chill Thoroughly: Let the base chill completely before churning — this helps your ice cream turn out extra smooth.
- Freeze Your Bowl: Be sure your ice cream maker bowl is frozen for at least 24 hours beforehand.
- Layer for Texture: When storing, alternate layers of ice cream, roasted strawberries, and crumbled shortcake for the perfect texture in every scoop.
Easy Customizations
- Try Other Berries: Use raspberries, blueberries, or blackberries for a new fruity spin.
- Make it Vegan: Sub in coconut cream and almond milk, and use a dairy-free shortbread.
- Switch the Sweetener: Maple syrup or honey can replace granulated sugar for a deeper flavor.
- Gluten-Free Option: Choose a gluten-free shortcake to make this recipe suitable for everyone.
Serving Suggestions
Serve in cones or bowls, topped with fresh strawberries or a dollop of whipped cream. For a fancier twist, pair it with a glass of sparkling rosé or a drizzle of balsamic glaze. Hosting a get-together? Add a sprig of mint for a pretty finishing touch.
Storage Tips
- Freeze Properly: Store in an airtight container in the freezer for up to 1 month.
- Avoid Ice Crystals: Press plastic wrap directly onto the surface of the ice cream before sealing.
- Scoop with Ease: Let sit at room temperature for 5–10 minutes before serving for a creamier texture.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, just thaw and drain them first to avoid too much moisture.
How do I keep the shortcake from getting soggy?
Add it at the very end of churning or fold it in as you layer the finished ice cream into the container.
How should I roast the strawberries?
Toss halved strawberries with sugar and roast at 375°F for 20–25 minutes until soft and syrupy.
Roasted Strawberry Shortcake Ice Cream Recipe
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Freeze Time: 4 hours
Total Time: 4 hours 55 minutes
Ingredients
- 1 lb fresh strawberries, hulled and halved
- 1/4 cup granulated sugar (for roasting)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar (for base)
- 1 tsp vanilla extract
- 1 cup crumbled shortcake
Instructions
- Roast the Strawberries: Preheat oven to 375°F. Toss strawberries with 1/4 cup sugar and spread them on a baking sheet. Roast for 25 minutes, then let cool completely.
- Make the Ice Cream Base: In a saucepan over medium heat, combine cream, milk, and 3/4 cup sugar. Stir until sugar dissolves. Remove from heat and stir in vanilla extract. Chill the mixture thoroughly.
- Churn: Pour the chilled base into your ice cream maker and churn according to manufacturer instructions.
- Add the Mix-Ins: During the last few minutes of churning, add roasted strawberries and crumbled shortcake.
- Freeze: Transfer to an airtight container, layering in extra berries and shortcake if desired. Freeze until firm, about 4 hours.
Scoop into summer with this dreamy Roasted Strawberry Shortcake Ice Cream — it’s everything you love about the classic dessert, in frozen form.