close up of roasted strawberry shortcake ice cream

Cold Treats

Roasted Strawberry Shortcake Ice Cream

July 28, 2021

A deliciously rich and creamy roasted strawberry ice cream complete with a homemade shortbread cookie crumble. It tastes just like […]

A deliciously rich and creamy roasted strawberry ice cream complete with a homemade shortbread cookie crumble. It tastes just like your favorite strawberry shortcake, but better!

Nothing screams summer quite like strawberry shortcake, except maybe homemade strawberry shortcake ice cream scooped fresh from the freezer. You heard that right. Roasted strawberry shortcake ice cream. I mean, what’s not to love?

As if strawberry ice cream couldn’t get any better, we’re roasting the fresh strawberries in the oven first to bring out a richer, deeper strawberry flavor that puts this twist on the classic summertime dessert in a league of its own. Stir in bits of buttery shortbread cookie crumble for that quintessential strawberry shortcake flavor.

Ingredients you need for roasted strawberry shortcake ice cream

Homemade ice cream is so easy to make – the ice cream maker does all the work! And the best part is you only need 6 simple ingredients. Say buh-bye to those funky mystery ingredients in store-bought ice cream. Here’s what you’ll need:

Whole milk – For a rich, ultra creamy ice cream use whole milk over 2%. 

Heavy cream – Heavy cream gives homemade ice cream a fresh from the ice cream shoppe flavor that everyone loves.

Sugar – Granulated sugar gives this strawberry ice cream the perfect flavor that is sweet, but not too sweet.

Strawberries – Use fresh strawberries for the very best flavor. Be sure to allow enough time for the puree to cool before stirring it into the ice cream.

Vanilla – Use a high quality vanilla extract or for an added punch of vanilla flavor, try vanilla bean paste. 

Shortbread cookies – To save on time you can use store-bought shortbread or follow the recipe below for a quick, rich and buttery shortbread cookie crumble. It’s easy to make and it adds the perfect crunch in every bite. Your ice cream will taste exactly like strawberry shortcake!

How to roast strawberries

If you haven’t roasted strawberries before, prepare to be wowed! It’s so simple to do and adds a deeper, richer flavor to my favorite strawberry ice cream. To roast strawberries, toss them with a sprinkle of sugar and vanilla and then spread them onto a baking sheet. Be sure to use a baking pan with sides as the juices from the berries will form a syrup that runs from the berries as they cook. Roast them in the oven for about 30 minutes until they look darker in color and slightly caramelized. Remove from the oven and simmer the berries on the stovetop to deepen the flavor before using a food processor to puree the mixture. Chill the berries before mixing in to the slow churn ice cream. Roasting strawberries is a great way to use up a batch of berries that are a teeny bit past their prime. 

Tips for creamy strawberry ice cream

You can still make great tasting ice cream without an ice cream maker but it won’t be nearly as creamy as one churned in a machine. Slow churn ice cream has a luxurious, velvety texture that is 110% worth the extra effort. This strawberry ice cream is simple to make without any custard or eggs. Break out your ice cream makers friends and follow these tips to mix up super creamy homemade ice cream all summer long.

Use whole milk and heavy cream. Since we aren’t using eggs to make a custard base, stick with whole milk and heavy cream for a rich, thick, extra creamy texture. 

Don’t overfill the ice cream maker. The ice cream won’t churn properly if the machine is over filled. Only fill the bowl three-quarters full to allow the mixture to churn evenly. If needed, churn the ice cream in two batches. 

Freeze after churning for a firmer texture. Once churned, the ice cream will have a creamy, soft-serve like texture. If you love your ice cream slightly melted, you’ll want to dig right in! For a firmer texture that is easier to scoop, freeze the ice cream for 2 hours or overnight in a covered container. 

How long does it take to make homemade ice cream?

Turning cream and sugar into a deliciously smooth, sweet ice cream treat might seem like a think of magic, but really all you need is a good ice cream machine. Making homemade slow churn ice cream has come a long way since the days of the old fashioned hand-crank models. Most ice cream makers can churn a whole batch in just 30-45 minutes and the machine does all of the work for you. I’m a huge ice cream lover and when it comes to machines to churn out my favorite creamy creations, I’ve literally tried them all.

My latest and greatest favorite is Cuisinart’s Ice Cream and Gelato Maker. It has a built-in compressor so there’s no need to freeze the mixing bowl in advance and the added refrigeration means you can churn up batch after batch of ice cream or gelato with the touch of a button. It couldn’t be easier to use and clean up is a breeze with the removable bowl that is dishwasher safe. This ice cream maker checks all the boxes and I’ve got a freezer full of homemade ice cream to prove it!

How to store homemade ice cream

Slow churn ice cream fresh from the machine will be soft and creamy – much like frozen yogurt or soft serve. For a firmer texture you’ll need to transfer the ice cream to a shallow container that will make it easy to scoop and serve once frozen. Because homemade ice cream is more prone to being icy, it’s important to store it properly for maximum flavor and freshness. To preserve the creamy texture and prevent ice crystals from forming on the top of the ice cream, cover it with plastic wrap before topping with a lid. There are no preservatives to extend the shelf life of homemade ice cream, but it will stay fresh for up to one week. 

I hope this homemade strawberry shortcake ice cream makes its way into your freezer soon! 

Thank you to Cuisinart for sponsoring this post. As always, all thoughts an opinions are 100% my own. Thank you for continuing to support the brands that help make Browned Butter Blondie possible. 

If you love this Roasted Strawberry Shortcake Ice Cream, you’ll love these berry filled desserts:

Lemon Blueberry Pound Cake

Vanilla Bean Sandwich Cookies with Strawberry Buttercream

Fresh Strawberry Buttercream Cupcakes

Strawberry Lemon Loaf Cake

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close up of roasted strawberry shortcake ice cream

Roasted Strawberry Shortcake Ice Cream

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  • Author: Heather | Browned Butter Blondie
  • Prep Time: 30 min
  • Total Time: 90 min plus chill time


A deliciously rich and creamy roasted strawberry ice cream complete with a homemade shortbread cookie crumble. It tastes just like your favorite strawberry shortcake, but better!


Units Scale

Shortcake Cookie Crumble

1 1/2 cups (188 g) all-purpose flour, spooned and leveled

2/3 cup (134 g) granulated sugar

1/2 teaspoon salt

3/4 cup (170 g) cold unsalted butter, cut into cubes

Roasted Strawberry Puree

2 cups fresh strawberries, stems removed and quartered

2 tablespoons granulated sugar

1/2 teaspoon vanilla

Ice Cream

3/4 cup whole milk

2/3 cup plus 2 tablespoons granulated sugar

1/8 teaspoon kosher salt

1 1/2 cups heavy cream

1 1/2 teaspoons vanilla


Shortbread Cookie Crumble

Preheat the oven to 350 degrees. Spray and line a 8 x 8 ” baking pan with parchment paper. Allow the sides of the parchment to extend an inch or two over the sides of the pan for easy removal of the shortbread once baked.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar and salt. Add in the cold, cubed butter and mix on medium speed until the dough comes together. It should not be too crumbly.

Transfer the dough to the prepared pan and use your hands to press the dough into the pan, pushing it into the corners. Level the dough on top the best you can. Poke the dough with a fork.

Bake for about 25-30 minutes or until golden brown on the edges. Remove the pan from the oven and cool completely before using your hands or a knife to cut into small bits. Set aside.

Roasted Strawberry Puree

Heat oven to 350 degrees and line a baking pan with parchment paper. In a medium bowl, toss the strawberries together with the sugar and vanilla. Pour the berries out onto the prepared baking sheet.

Roast the berries for about 30 minutes or until they look darker in color and slightly caramelized. The juices from the berries will form a syrup underneath. Remove the berries from the oven and scoop the fruit and juices into a small saucepan. Simmer for about 10 minutes over medium low heat until thickened.

Transfer the mixture to the bowl of a food processor and pulse until pureed. Chill the puree in the refrigerator before adding to the ice cream.

Ice Cream

To make the strawberry ice cream, use a hand mixer on low speed or a whisk to combine the milk, sugar and salt in a medium bowl until the sugar is dissolved.

Mix in the heavy cream and vanilla. Add the chilled roasted strawberry puree and stir to combine.

Cover the bowl and refrigerate for 3 hours or overnight.

Once chilled, whisk the ingredients together and then pour into the ice cream maker bowl.

Fit the ice cream maker with the ice cream paddle and churn according to manufacturer’s directions. Mix until thick and creamy. Add the shortbread cookie crumble and mix for 20 seconds to combine.

Transfer to an airtight container and freeze until firm, about 2 hours.


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