One of my go-to ice creams growing up and even now is the Good Humor Strawberry Shortcake bar. It's nostalgic, easy to eat and so delicious. The vanilla and strawberry flavor combination is on point. The texture is amazing with both the creamy and the crunchy. If I had to choose one ice cream to go with over and over again, it's likely the strawberry shortcake bar. With spring coming up, I wanted to get a head start and have some homemade strawberry shortcake ice cream to get my fix in. This homemade strawberry shortcake ice cream is creamy, full of strawberry flavor, and has that wonderful texture difference that you get with the bar version. It's so good and worth the effort.
REASONS YOU SHOULD TRY THIS RECIPE:
- Nostalgic and tastes just like the strawberry shortcake bar you grew up with
- So refreshing in the spring or summer
How to Make Homemade Strawberry Shortcake Ice Cream:
- Wash the strawberries and cut the green tops off. Cut the strawberries into quarters. Place in a bowl and sprinkle granulated sugar over the top of them. Toss to coat the strawberries with sugar. Cover with plastic wrap and set aside in the fridge overnight or at minimum for six hours.
- In a bowl, combine the jello mix with the flour and butter and mix until it becomes a crumble mixture. Do the same with the vanilla pudding mix, flour, butter, and vanilla extract. Pour the crumble mixtures onto a baking sheet lined with parchment or a silicone mat and spread them evenly. Bake at 350°F for 10 minutes, making sure to give them a mix at the five-minute mark to ensure the crumbs don't burn. Once cooked, set aside to cool slightly. Use a metal bench scraper to cut the crumbs into smaller pieces and mix the red with the white crumbs. Toss to combine and set aside.
- In a pot, combine milk, sugar, and milk powder. Whisk over medium heat until sugar and powder are dissolved. After the sugar and powder have dissolved, stir in the heavy cream. Continue to cook and mix until the mixture reaches 110°F.
- Pour a half cup of the milk mixture into the egg yolks and whisk constantly. Once you've combined the half cup of milk mixture and yolks, pour the egg yolk mixture into the milk mixture pot and return over medium heat. Stir with a rubber spatula frequently and cook until it reaches 165°F.
- Once it reaches the correct temperature, take the pot off the heat and stir in the vanilla extract. Then, move the pot to an ice bath and allow the mixture to cool for about 10-15 minutes, stirring occasionally.
- Remove the pot from the ice bath. Pour the ice cream base through a wire mesh strainer into another container to ensure you remove any cooked yolk.
- Allow the base mixture to cool at room temp for about half an hour. Cover with plastic wrap and place in the fridge overnight.
- The next day, you can start to churn your ice cream. Make sure you have three containers pre-frozen. One for the vanilla base, one for the strawberry base, and a third for the final mixture.
- Start by pouring half of the ice cream base into a bowl. Drain the excess liquid from your strawberries and use a hand blender to puree the strawberries. Add the puree to half of the ice cream base and mix with your hand blender until combined. Strain if you don't like strawberry chunks, but that's optional. Set aside. Pour the other half of the ice cream base into your ice cream machine and churn according to the manufacturer's instructions. I have a Cuisinart and it takes my machine about 20-25 minutes to churn ice cream.
- Once the vanilla ice cream batch is done, place the finished ice cream into one of your pre-frozen containers and quickly place it in the freezer. It will be soft serve and semi-melted, but that's okay. Next, churn your strawberry base and do the same thing.
- After both bases have frozen for at least 15 minutes or so, you can prepare the final mixture by layering the vanilla and strawberry ice cream in your third container in whatever fashion you'd like. You can even swirl them together if you choose. I put the strawberry crumble mixture throughout the ice cream, but if you don't like as much texture and you want smooth ice cream with just a bit of texture, I'd recommend only placing the crumbles over the top in the last layer. Freeze for at least four hours or overnight. Allow the ice cream to sit out at room temp for at least 30 minutes or until the ice cream melts a bit and becomes easier to scoop. Fresh ice cream is best within the first four or five days, but you can keep it in the freezer for up to a week. Enjoy!
SOME MORE GREAT ICE CREAM RECIPES:
Homemade Strawberry Shortcake Ice Cream
Homemade Strawberry Shortcake Ice Cream
Ingredients
Strawberry Puree Mixture
- ½ lb strawberries
- 3 tablespoons granulated sugar
Strawberry Crumble
- 4 tablespoons unsalted butter
- 1 3 oz package strawberry jello mix
- ½ cup all-purpose flour
Vanilla Crumble
- 4 tablespoons unsalted butter
- 1 3 oz package vanilla pudding mix
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
Ice Cream Base
- 150 g granulated or cane sugar ¾ cups
- 60 grams skim milk powder ½ cup
- 400 ml whole milk 1 ⅔ cups
- 400 ml heavy cream 1 ⅔ cups
- 3 egg yolks
- 1 tablespoon vanilla extract
Instructions
- Wash the strawberries and cut the green tops off. Cut the strawberries into quarters. Place in a bowl and sprinkle granulated sugar over the top of them. Toss to coat the strawberries with sugar. Cover with plastic wrap and set aside in the fridge overnight or at minimum for six hours.
- In a bowl, combine the jello mix with the flour and butter in a bowl and mix until it becomes a crumble mixture. Do the same with the vanilla pudding mix, flour, butter, and vanilla extract. Pour the crumble mixtures onto a baking sheet lined with parchment or a silicone mat and spread them evenly. Bake at 350°F for 10 minutes, making sure to give them a mix at the five-minute mark to ensure the crumbs don't burn. Once cooked, set aside to cool slightly. Use a metal bench scraper to cut the crumbs into smaller pieces and mix the red with the white crumbs. Toss to combine and set aside.
- In a pot, combine milk, sugar, and milk powder. Whisk over medium heat until sugar and powder are dissolved. After the sugar and powder have dissolved, stir in the heavy cream. Continue to cook and mix until the mixture reaches 110°F.
- Pour a half cup of the milk mixture into the egg yolks and whisk constantly. Once you've combined the half cup of milk mixture and yolks, pour the egg yolk mixture into the milk mixture pot and return over medium heat. Stir with a rubber spatula frequently and cook until it reaches 165°F.
- Once it reaches the correct temperature, take the pot off the heat and stir in the vanilla extract. Then, move the pot to an ice bath and allow the mixture to cool for about 10-15 minutes, stirring occasionally.
- Remove the pot from the ice bath. Pour the ice cream base through a wire mesh strainer into another container to ensure you remove any cooked yolk.
- Allow the base mixture to cool at room temp for about half an hour. Cover with plastic wrap and place in the fridge overnight.
- The next day, you can start to churn your ice cream. Make sure you have three containers pre-frozen. One for the vanilla base, one for the strawberry base, and a third for the final mixture.
- Start by pouring half of the ice cream base into a bowl. Drain the excess liquid from your strawberries and use a hand blender to puree the strawberries. Add the puree to half of the ice cream base and mix with your hand blender until combined. Strain if you don't like strawberry chunks, but that's optional. Set aside. Pour the other half of the ice cream base into your ice cream machine and churn according to the manufacturer's instructions. I have a Cuisinart and it takes my machine about 20-25 minutes to churn ice cream.
- Once the vanilla ice cream batch is done, place the finished ice cream into one of your pre-frozen containers and quickly place it in the freezer. It will be soft serve and semi-melted, but that's okay. Next, churn your strawberry base and do the same thing.
- After both bases have frozen for at least 15 minutes or so, you can prepare the final mixture by layering the vanilla and strawberry ice cream in your third container in whatever fashion you'd like. You can even swirl them together if you choose. I personally put the strawberry crumble mixture throughout the ice cream, but if you don't like as much texture and you want smooth ice cream with just a bit of texture, I'd recommend only placing the crumbles over the top in the last layer. Freeze for at least four hours or overnight. Allow the ice cream to sit out at room temp for at least 30 minutes or until the ice cream melts a bit and becomes easier to scoop. Fresh ice cream is best within the first four or five days, but you can keep it in the freezer for up to a week. Enjoy!
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