Strawberry Shortcake Ice Cream is the perfect sweet treat for summer. Best of all so easy to make and full of fresh strawberries and crumbled Oreo cookies!
I can’t think of anything better than a cool frozen treat on a hot summer day. July is National Ice Cream Month so I’m trying to make my way through all the flavors.
With so many fun flavors like:
Cookies and Cream
Mint Chocolate – you can have a different one for just about any day of the week!
This Strawberry Shortcake Ice Cream is one of our favorites for summer.
It’s similar to these popular Strawberry Shortcake Ice Cream Bars but without the extra steps to assemble them.
Recipe for Strawberry Shortcake Ice Cream:
Vanilla cookies of your choice (Golden Oreos or Shortcake Cookies would work well)
You’ll notice that this recipe calls for no eggs. You can totally use them if you prefer a creamy custard ice cream base, but if you’re looking for an easier (or lazy) version, this one works in a pinch.
Or you can always go the no churn route if you don’t feel like pulling out you ice cream maker.
This Strawberry Shortcake Ice Cream starts off by heating the cream, milk and sugar together in saucepan. Stir in the vanilla and pour the mixture into your ice cream maker. Once it’s nice and creamy, pour into a freezable container and layer with strawberry puree and cookies.
With all the summer strawberries in season, this ice cream is a great way for using some up.
The addition of crushed Oreo cookies gives it that delicious sweet crunch in every bite.
Strawberry Shortcake Ice Cream
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- 2/3 cup granulated sugar
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 tablespoon pure vanilla extract
- 2/3 cup strawberry puree (unsweetened strawberries - to help ice cream stay soft without ice crystals - blend strawberries with 1 teaspoon vodka - optional)
- 1/2 cup crushed shortbread or vanilla sandwich cookies