Strawberry shortcake ice cream started as a summer project one July when I had overripe strawberries and half a pound cake sitting on the counter going stale. I made a custard base, pureed the strawberries, crumbled the cake in, and it churned into something that tasted exactly like the ice cream bar from childhood but homemade and a lot richer. The pound cake pieces freeze up slightly chewy, the strawberry swirl stays bright, and the vanilla custard base holds it all together. Make the pound cake the day before if you have time; day-old cake crumbles better and doesn’t turn to mush in the ice cream.
How to Make Strawberry Shortcake Ice Cream
Chill the base thoroughly
The custard base needs to be completely cold before churning, ideally overnight in the fridge. A warm or lukewarm base churns into icy, grainy ice cream. Four hours minimum; overnight is better. Don’t rush this step.
Fold in the cake and strawberries after churning
Add the crumbled pound cake and strawberry puree by hand after the machine has finished. Churning them in with the base breaks down the cake pieces and over-incorporates the puree. You want visible streaks and chunks, not a uniform pink ice cream. 
Homemade Strawberry Shortcake Ice Cream
- Total Time: 100 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Homemade French vanilla ice cream swirled with strawberry puree and pound cake. A dreamy summer dessert!
Ingredients
- 3 eggs
- 2 cups (473 ml) milk
- 1 cup (237 ml) sugar
- 2 cups (473 ml) heavy cream
- 2 tsp vanilla extract
- 0.75 cups (178 ml) strawberry puree
- 1 cup (237 ml) finely crumbled or chopped pound cake
- 2.25 cups (534 ml) flour
- 2 cups (473 ml) sugar
- 0.5 tsp salt
- 0.5 tsp baking soda
- 1 tsp vanilla
- 1 cup (237 ml) shortening or butter
- 1 cup (237 ml) sour cream
- 3 eggs
Instructions
- Cream the sugar and shortening.
- Add the sour cream, eggs, vanilla, and dry ingredients.
- Pour the smooth batter into a greased and floured bundt pan or tube pan.
- Bake the cake for 60 minutes at 325°F (163°C) or until a toothpick comes out clean.
- Let it cool in the pan for fifteen minutes before removing it.
- Gently slide a sharp knife around the edges to loosen the cake from the pan.
- Place a plate over the pan and flip it over to remove the cake.
- Let the cake cool completely.
- Chop or crumble the pound cake for the ice cream into small pieces.
- In a large saucepan, beat the eggs, milk, and sugar until well blended.
- Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened and it coats the back of a wooden spoon.
- Let the mixture cool.
- Add the heavy cream and vanilla.
- Stir until blended and refrigerate the mixture until completely chilled (several hours or overnight).
- Following your ice cream maker’s instructions, pour the chilled mixture into the machine and stir until the ice cream forms.
- As the cream reaches a soft-serve consistency, add the strawberry puree and pound cake chunks; stir minimally to maintain a marbled look.
- If you want firmer ice cream, transfer it to a sealed container once it reaches soft-serve consistency and freeze for several hours until hardened.
Notes
- For a richer flavor, use high-quality vanilla extract and fresh strawberries for the puree.
- To prevent ice crystals, make sure the ice cream base is thoroughly chilled before churning.
- Leftover ice cream can be stored in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Can I use store-bought pound cake instead of making it from scratch?
Yes, store-bought pound cake works in a pinch. Choose a dense, butter-style loaf and let it go slightly stale before crumbling it so it holds its texture in the ice cream.
How far in advance should I make the strawberry puree?
You can puree the strawberries up to two days ahead and store the puree in the fridge. Use about 3/4 cup of puree made from ripe, sweet berries for the best flavor.
Why does the recipe call for cooking the custard base with eggs?
The eggs create a richer, creamier texture that resists becoming icy in the freezer. Make sure to temper the eggs slowly with the warm milk mixture to avoid scrambling them.
