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Home - Cake

Published: Jun 10, 2015 · Modified: Dec 7, 2022 by Amanda Powell · This post may contain affiliate links.

Strawberry Shortcake Ice Cream

Jump to Recipe

An incredible strawberry shortcake ice cream bursting with flavor. This egg-free ice cream will be the best dessert you've made all year. 

two ice cream cones with ice cream surrounded by strawberries and sprinkles

Why you'll love it

The recipe uses roasted strawberries to amplify its sweetness. The cake is so moist and just melts in your mouth.

The cake recipe makes a single 9-inch cake and you won’t use the whole thing, but I have a feeling the leftover cake won’t last in your kitchen – it didn’t make it through the night in mine.The strawberries and cake play wonderfully together in this ice cream to make a really fun treat that you and your kids will definitely love!

If you know anyone who has an egg allergy, this recipe is naturally egg-free! It also gives you a new and fun way to make a cake and to make ice cream as we don't use a traditional custard base.

Ice cream in cone in a cup

Key ingredients

A lot of the ingredients needed are pretty standard, so let's review a couple of the important ones you need for the recipe.

  • Strawberries - You can use fresh or frozen strawberries. They both work because we roast them. The reason we roast the strawberries is to help remove some of the water content so they don't freeze into bricks in the ice cream. It also intensifies the strawberry flavor.
  • Skim milk powder - What makes this ice cream special is the use of skim milk powder. You can usually find it in a well-stocked grocery store where they keep shelf stable creamers for coffee. This helps to enhance the flavor of the dairy and also thickens the ice cream base.
  • Milk - Besides the skim milk powder, whole milk and heavy cream are also needed. You can substitute the whole milk with 2%, but I wouldn't go any lower than that because you need the fat content to create a delicious mouthfeel.
Close up of scoop of ice cream showing details

How to make

The steps to making the strawberry shortcake ice cream may seem daunting since you are making a small cake and the ice cream base. Luckily, it isn't as hard as it may seem since you don't have to cook the ice cream base like you would if you were making it with eggs.

  1. Roast the strawberries and make the cake
  2. Put the ice cream ingredients into a blender with the strawberries and blend.
  3. Churn the ice cream, and then add in chunks of the cooled cake.
  4. Freeze until solid!

Tips

For ease of reading, the recipe instructions have you work on the recipe base and then the cake, but you can make your cake first and bake it when you are roasting the strawberries to cut down on time. The only change is you will need less baking time than what is listed on the recipe card.

If you want to take a shortcut, you can use premade pound cake or even crushed vanilla wafers instead of making the cake.

Make sure your ice cream base is fully chilled before you churn it. I always keep it stored in the refrigerator for at least an hour before I put it in the ice cream machine.

Don't have an ice cream maker? No problem! Learn how to make ice cream without an ice cream maker here.

ice cream in cone on table fallen over

Recipe FAQs

Can I substitute the cake recipe with something else?

You can use any cake you'd like. This recipe is great for using up any leftover cake you might have, too.

Can I switch up the fruits?

Yes! You can use blueberries, blackberries, cherries, or any fruit that roasts well.

Can I make this gluten-free?

The ice cream base is naturally gluten-free. You can substitute the flour in the cake by using a gluten-free baking mix.

Recipe Card

Strawberry shortcake ice cream

Strawberry Shortcake Ice Cream (Egg-Free)

Amanda Powell
A creamy and luscious strawberry shortcake ice cream
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course ice cream
Cuisine American
Servings 16 servings
Calories 150 kcal
Prevent your screen from going dark

Ingredients
  

For the Ice Cream

  • 1 lbs 5 oz fresh strawberries leaves removed and halved
  • ¾ cup sugar
  • 1 ½ cups whole milk
  • 1 cup skim milk powder
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • Pinch of salt

For the Cake

  • 1 ½ cups all-purpose flour can use all-purpose gluten-free flour
  • ¾ cups sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup oil
  • 1 cup milk any kind will work
  • 1 tablespoon vanilla extract
  • 1 tablespoon vinegar
Get Recipe Ingredients

Instructions
 

  • Coat the strawberries in ¼ cup sugar and allow it to sit for about 20 minutes. Preheat the oven to 400 degrees F.
  • Place the strawberries in a baking pan in a single layer and roast for about 20 – 25 minutes.
  • Take about ⅔ of the strawberries and put through a blender to puree.
  • Add the sugar, milk, and skim milk powder and blend until combined.
  • Mix with the heavy cream, vanilla extract, and salt.
  • Pour in a container and allow it to chill in the refrigerator until it is 40 degrees F.
  • Preheat the oven to 350 degrees F.
  • Mix together all the ingredients for the cake, except the vinegar.
  • Mix well until there are no lumps.
  • Grease and flour a 9-inch cake pan.
  • Quickly stir in the vinegar into the batter and pour into the baking pan.
  • Bake for about 30 – 35 minutes, or until the top springs back when gently pressed, or a toothpick comes out clean when inserted.
  • Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  • Rip apart about ⅓ of the cake into small chunks.
  • Churn the ice cream according to manufacturer instructions. Fold in the remaining strawberries and the cake chunks.
  • Pour into an air tight container and allow to freeze until firm.

Nutrition

Serving: 1large scoopCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 10mgSodium: 50mgFiber: 1gSugar: 15g
Keyword egg free, shortcake ice cream, strawberry
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

Reader Interactions

Comments

  1. Traci | Vanilla And Bean says

    June 22, 2015 at 2:49 am

    Thiiiissss Ice Cream has my name all over it!! Those roasted strawberries, I know taste incredible! Oh yes, I can completely relate... regarding making stuff, for my family and the blog, because we eat it all! I think creativity in the kitchen yields new and improved recipes. With so many allergies these days, it's good to have a variety of excellent recipes to pull from! I know people who are chicken egg intolerant, so when they find a recipe, such as your's they love it, because it is not what they'd typically find! So thank you for this, Amanda! I will be passing it along!

    Reply
    • Amanda says

      June 22, 2015 at 9:37 am

      I find making something that tastes good that fits within someone's dietary needs is fun because it's both challenging and rewarding. I hope your friends enjoy the ice cream!!

      Reply
  2. Joanne Bruno says

    June 15, 2015 at 11:32 pm

    My family says the SAME THING whenever I try to feed them something I've made. I really think they just need to learn to trust me. I would go CRAZY for this ice cream! So into all the berries lately.

    Reply
  3. Katie @ Butterlust says

    June 10, 2015 at 2:14 pm

    YUM!!! It still baffles me to hear about all of the allergies that kids have these days -- I feel like we NEVER worried about that stuff growing up! I'm super intrigued by your use of milk powder -- does this have to do with the omission of eggs? Have a great week!

    Reply
    • Amanda says

      June 10, 2015 at 2:28 pm

      I know, you have to be careful with so much these days. I used the milk powder to thicken in place of the eggs, and also to absorb the water in the strawberries, so it has a double purpose!

      Reply
  4. Beeta @ Mon Petit Four says

    June 10, 2015 at 1:56 pm

    This is a great recipe, Amanda! I'm always impressed when bloggers make beautiful and delicious foods without the traditional ingredients. Looks delectable, can't blame you for sneaking spoonfuls of this! 😉

    Reply
  5. Medha @ Whisk & Shout says

    June 10, 2015 at 11:10 am

    Love that there are actual cake pieces in this ice cream! So yum!

    Reply
  6. Jennifer says

    June 10, 2015 at 10:07 am

    This looks amazing! I definitely need to invest in an ice cream maker STAT!

    Reply
  7. Christine says

    June 10, 2015 at 8:46 am

    This is right up my alley. I'm still mourning the loss of Ben and Jerry's Cool Britannia ice cream which was strawberry with bits of chocolate coated shortcake. This sounds a lot like it and better because HOMEMADE! Love your pix, too.

    Reply
    • Amanda says

      June 10, 2015 at 8:51 am

      And hey, there's nothing that says you can't dip your cake pieces into Choctaw before adding them to the ice cream, right?? 😉

      Reply
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Hey, I'm Amanda!

I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

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