Sweet strawberries mingle with crunchy, golden Oreos and whisper summer in this deliciously smooth Strawberry Shortcake Ice Cream.

Strawberry Shortcake Ice Cream
The experience of holding a bowl of ice cream and strawberry shortcrust pastry is something you won’t soon forget. My brother didn’t believe me at first when I told him that we used golden Oreos to make this ice cream.
But they are an easy trick to get that fabulous shortbread flavor. Cake doesn’t hold its shape well in ice cream and often either becomes mushy or turns into a brick. Oreos also add a wonderful texture to this ice cream.
In my opinion, strawberry shortcrust pastry ice cream is the best of both worlds from ice cream lovers with its combination of classic strawberry flavors and generous biscuits and whipped cream in every serving.
Ever since I was a little kid, I have enjoyed strawberry shortcake. Although we didn’t eat it often, I can remember my Aunt Judy making it for us when we were visiting and it always made me smile.
For me, this dessert contains a good pinch of nostalgia that reminds me of summer travel and the 4th of July.

With a selection of over 70 ice cream recipes, there is sure to be the right ice cream for everyone! If you’re new to ice cream making, the best and easiest vanilla ice cream is a great place to start.
These are my favorite inexpensive containers for storing ice. They’re perfect for gifting (who doesn’t love homemade ice cream?), storing, reusing, etc. I write the flavors on the lids with a marker and wash them off with dish soap.
I have more scoops of ice cream than I can keep track of at this point and I’m definitely playing favorites. This ice cream scoop cuts through solid ice best and still delivers a pretty scoop. Bonus points for also being one of the most affordable shovels I own.
Don’t miss our ice maker review for all the information you need to find the BEST ice maker for your needs! Spoiler alert – our top rated machine under $50 might surprise you. It really surprised me!

Strawberry Shortcake Ice Cream recipe
For this recipe you will need the following ingredients:
- frozen strawberries
- cornstarch, sugar and salt
- cream and whole milk
- vanilla extract
- golden oreos
- whipped cream
The most common question I get is if it’s possible to make ice cream without a machine. The answer is yes. You can make ice cream without a machine. Full directions can be found here!

Place the frozen strawberries, sugar, and cornstarch in a small saucepan over medium-low heat. Cook, stirring occasionally, until berries are soft. This should take around 5 to 10 minutes.
When the berries are mostly thawed, increase the heat to medium. Mash slightly with a potato masher, then stir constantly as the liquid simmers, until the sauce thickens, about 2 minutes.

Remove from the heat and let cool completely before placing in the fridge to chill. Whisk together the cream, milk, sugar, salt and vanilla extract. Pour into the ice cream maker and freeze according to the manufacturer’s instructions.
Place the scrambled ice cream into a freezer bowl and add a scoop or two of strawberry sauce to each scoop of ice cream. Spread the cookie pieces over the ice cream as you pour it into the container.

Stir very gently with a knife and place in the freezer until ready to serve. Serve with the remaining strawberry sauce on top. Add a dollop of whipped cream if needed.
Fresh strawberries can be used for the sauce for this recipe. If using fresh berries, reduce the cooking time accordingly. Once they begin to break down and the sauce has thickened, remove from heat.

Recipes for strawberry ice cream
Who doesn’t love a good strawberry ice cream? I may have more than enough strawberry ice cream recipes, but I won’t apologize. There are just so many wonderful ways to turn this fruit into a delicious frozen treat.
If you like it with chocolate, then this Chocolate Covered Strawberry Ice Cream is for you. I like it topped with warm homemade fudge sauce.
Fluffy Strawberry Banana Ice Cream was created by my middle son seven years ago. And while my kitchen has definitely had some child-caused… “experimental” food disasters over the years, this one turned out great.

What to do when life gives you a box of broken ice cream cones? Make it a strawberry ice cream cone cake. It really does taste like an ice cream cone.
For those of you who love cheesecake, check out Strawberry Cheesecake Ice Cream. It’s packed with fresh strawberry strudel in smooth, tangy cheesecake ice cream.
Strawberry crisp ice cream is particularly dear to my heart. Toasted oats with cinnamon sugar and fruit filling are a breeze in vanilla ice cream. It’s the perfect summer dessert.
Servings: 6 Servings (approx. 1.5 liters)
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Ingredients for strawberry sauce
Strawberry sauce
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In a small saucepan, combine the frozen strawberries, â…“ cup sugar, and cornstarch. Turn the heat down to medium-low, stirring occasionally until the berries are soft. This should take between 5 and 10 minutes.
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When the berries are mostly thawed, increase the heat to medium. Mash slightly with a potato masher, stirring constantly as the liquid simmers and the sauce thickens, about 2 more minutes. Remove from heat and allow to cool completely before placing in the fridge to chill until needed.
Instructions for ice cream
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Whisk together the cream, milk, sugar, salt and vanilla extract. Pour into the ice cream maker and freeze according to the manufacturer’s instructions.
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Place the scrambled ice cream into a freezer bowl and add a scoop or two of strawberry sauce to each scoop of ice cream. Spread the cookie pieces over the ice cream as you pour it into the container.
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Stir very gently with a knife and place in the freezer until ready to serve. Serve with the remaining strawberry sauce on top. Add a dollop of whipped cream if needed.
Fresh strawberries can be used for the sauce for this recipe. If using fresh berries, reduce the cooking time accordingly. Once they begin to break down and the sauce has thickened, remove from heat.
Calories: 630kcal · Carbohydrates: 76G · Protein: 6G · Fat: 35G · Saturated Fatty Acids: 18G · Polyunsaturated fat: 4G · Monounsaturated fatty acids: 10G · Cholesterol: 85mg · Sodium: 243mg · Potassium: 298mg · Fiber: 2G · Sugar: 60G · Vitamin A: 1112IU · Vitamin C: 45mg · Calcium: 132mg · Iron: 1mg
