Strawberry Shortcake Ice Cream

Super creamy Strawberry Shortcake Ice Cream that tastes like a frozen version of the classic dessert.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 0

Total Time 15

Servings ½ cup servings (approximate)

Calories 416kcal

Author Allison - Celebrating Sweets

Ingredients

1 ½ cups freeze dried strawberries
14 oz can sweetened condensed milk
½ teaspoon vanilla extract
2 tablespoons malt powder * optional
2 cups chilled heavy whipping cream
1 cup crushed shortbread cookies

Instructions

Place the freeze dried strawberries in a food processor and process into a fine powder. You should have about ⅓ cup powder. Set aside.
In a large bowl, whisk sweetened condensed milk, vanilla extract, and malt powder (if using). Set aside.
Using a hand mixer or stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Fold half of the whipped cream into the sweetened condensed milk. Then fold the remaining whipped cream into the sweetened condensed milk.
Remove 2 generous cups and whisk the strawberry powder into that portion (it will be thick). You now have two ice cream bases: vanilla and strawberry.
Alternate large scoops of the vanilla ice cream base and the strawberry ice cream base into a freezer safe container (I use a loaf pan). Sprinkle the shortbread cookies throughout and reserve some cookies for the top. Use the tip of a sharp knife to swirl the white and pink layers together. Sprinkle more crushed cookies on top. Tightly cover and freeze until frozen, at least 6 hours, ideally overnight.

Notes

*Adding malt powder will not give this ice cream a distinct malt taste. It adds a slight nuttiness and creaminess and balances nicely with the sweetness in the ice cream. This recipe is delicious with or without it.

Serve with Strawberry Sauce, if desired.

Nutrition