There’s something unforgettable about the combination of buttery shortcake and sweet, syrupy strawberries. Now imagine all of that goodness churned into a creamy, dreamy homemade ice cream. This Roasted Strawberry Shortcake Ice Cream takes a nostalgic summer dessert and transforms it into a frozen treat you’ll want to make on repeat.
It starts with juicy strawberries roasted until jammy and caramelized, then blended into a vanilla custard base that’s rich and ultra-smooth. Swirled through are chunks of homemade or store-bought shortcake, adding texture and those familiar biscuit notes in every bite. It’s like your favorite strawberry shortcake sundae—only better, colder, and made entirely from scratch.
Why You’ll Love This Ice Cream
✓ Rich, Custard Base – This recipe uses egg yolks and heavy cream for a classic French-style ice cream that’s unbelievably creamy.
✓ Roasted Fruit Magic – Roasting the strawberries concentrates their flavor and adds a deep, jammy sweetness.
✓ Chunks of Cake – Tender bits of shortcake folded in give every scoop some chew and buttery contrast.
✓ No Artificial Flavors – Just real ingredients: strawberries, cream, vanilla, and biscuit.
✓ Make-Ahead Friendly – Prep in stages and churn when ready.
Ingredients
Roasted Strawberries
- 1 pound fresh strawberries, hulled and halved
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- Pinch of salt
Ice Cream Base
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ¾ cup granulated sugar
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
Shortcake Pieces
- 1 cup shortcake or buttery biscuit, cubed (homemade or store-bought)
- Optional: Toast cubes lightly in a dry pan or oven for firmer texture
How to Make Roasted Strawberry Shortcake Ice Cream
Step 1: Roast the Strawberries
Preheat oven to 400°F (200°C). Toss halved strawberries with sugar, lemon juice, and a pinch of salt. Spread on a baking sheet lined with parchment.
Roast for 20–25 minutes, stirring once halfway through. The strawberries should be soft, bubbling, and deeply red. Let cool completely, then pulse briefly in a blender to your desired consistency. Leave slightly chunky for texture.
Step 2: Make the Custard Base
In a medium saucepan, heat the milk, cream, and half the sugar until warm and steamy—do not boil.
In a bowl, whisk egg yolks with remaining sugar until pale and thick. Slowly stream in the hot cream mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (170–175°F or 77–80°C). Remove from heat and stir in vanilla.
Strain through a fine mesh sieve into a clean bowl. Cool to room temperature, then cover and chill for at least 4 hours, preferably overnight.
Step 3: Churn the Ice Cream
Once chilled, pour the custard base into your ice cream maker and churn according to the manufacturer’s instructions.
When the ice cream reaches a soft-serve consistency, gently fold in the roasted strawberries and shortcake cubes.
Step 4: Freeze Until Firm
Transfer the mixture to a loaf pan or lidded container. Smooth the top and freeze for at least 4 hours or until firm.
Tips for the Best Texture and Flavor
- Don’t over-blend the strawberries – You want visible fruit swirls.
- Use day-old shortcake – It holds up better when mixed into ice cream.
- Layer add-ins – When transferring to your container, alternate layers of ice cream, strawberry puree, and shortcake chunks.
- Let it sit – Remove from freezer 5–10 minutes before scooping for easier serving.
Shortcake Options
If you’re not making your own shortcake, here are some good alternatives:
- Store-bought pound cake – Buttery and sturdy enough to hold its texture
- Homemade biscuits – Slightly crumbly and rich—great if you prefer less sweetness
- Vanilla sponge cake – Light and airy, adds a soft bite
- Gluten-free options – Use gluten-free shortbread or cake if needed
Variations
- Add a swirl – Ripple in strawberry jam for extra fruit flavor.
- Balsamic boost – Add a teaspoon of aged balsamic vinegar to the roasted strawberries for a sophisticated edge.
- Lemon zest – Fold in zest to brighten the cream base.
- Crunchy finish – Sprinkle crushed freeze-dried strawberries or vanilla wafer crumbs on top before freezing.
Storage Tips
- Store in an airtight container for up to 2 weeks.
- Place plastic wrap directly on the surface to prevent ice crystals.
- Let soften slightly before scooping for the creamiest texture.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes. After roasting the strawberries and making the custard, whip 1 ½ cups of heavy cream to stiff peaks and fold into the cooled custard. Add the fruit and shortcake, then freeze in a loaf pan, stirring every 30–45 minutes for the first 3 hours.
Can I use frozen strawberries?
Yes, but thaw and pat dry before roasting to avoid excess moisture.
Will the shortcake get soggy?
Not if you use slightly dried or toasted pieces. You want them soft but not mushy.
Can I make it dairy-free?
You can substitute coconut milk and coconut cream for the base, but the texture and flavor will vary.
Final Thoughts
Roasted Strawberry Shortcake Ice Cream brings together everything you love about summer desserts in one scoopable masterpiece. From the rich vanilla base to the pockets of roasted fruit and buttery shortcake, it’s full of flavor, texture, and nostalgia. Whether you’re serving it after a cookout or sneaking a spoonful late at night, this recipe guarantees smiles all around.
If you’ve never roasted strawberries before, this is the recipe that’ll change your mind—and maybe your summer.
