Strawberry lovers, rejoice! This homemade strawberry shortcake ice cream combines creamy Greek yogurt, juicy fresh strawberries, and buttery shortbread cookie pieces for a perfect summer dessert. Churned to a soft-serve texture with a stand mixer ice cream attachment, it’s ready to enjoy right after churning—with no long freezing time required.
Ready to fall head over heels for another strawberry treat?
If you love strawberries, this recipe is a delightful way to celebrate the season. The bright berry flavor, balanced tang from Greek yogurt, and crunchy shortbread make every spoonful irresistible.
🥘 Ingredients
- Fresh strawberries – ripe, hulled and chopped into bite-sized pieces
- Sugar – to macerate the berries and enhance their natural sweetness
- Whole milk – for a smooth, creamy base
- Sweetened condensed milk – adds richness and silkiness
- Full-fat Greek yogurt – gives the ice cream a thick, tangy creaminess
- Pure vanilla extract – a small splash to round the flavors
- Crushed shortbread cookies – for buttery crunch
See the recipe card below for exact quantities.
🔪 Instructions
Step 1: Prep the strawberries
Toss chopped strawberries with a little sugar and let them sit for 15–20 minutes. This maceration draws out the juices and creates a bright strawberry syrup. If you prefer a smoother swirl, lightly mash or pulse them briefly in a blender.
Step 2: Make the creamy base
Whisk together the whole milk, sweetened condensed milk, full-fat Greek yogurt, and vanilla until smooth. Fold in the macerated strawberries with their syrup. Chill the mixture for at least 2 hours to ensure it’s cold before churning.
Step 3: Churn
Prepare your ice cream maker attachment according to the manufacturer (freeze the bowl overnight if required). With the mixer running on low, pour in the chilled base and churn for about 20–25 minutes, until it reaches a soft-serve texture.
Step 4: Add the cookie crunch
In the last couple of minutes of churning, add the crushed shortbread cookies so they distribute evenly. When finished, transfer the ice cream to an airtight, freezer-safe container. Serve immediately for a soft-serve texture, or freeze until firmer.
💡 Pro tip: If you freeze the ice cream, let it sit at room temperature for a few minutes before scooping. Sprinkle extra cookie crumbles on top when serving for added texture.
🌡️ Storage
Transfer churned ice cream to an airtight, freezer-safe container. Smooth the surface and press a piece of parchment directly onto the top to minimize ice crystals, then seal with a lid. Store in the freezer for up to 2 weeks.
💡 Before serving, let frozen ice cream soften at room temperature for 5–10 minutes for easy scooping.
🍓 Serving Suggestion
For a pretty presentation, serve scoops in martini glasses or champagne coupes. Garnish with extra crushed shortbread and a fresh strawberry on the rim. For brunches or parties, add a mint sprig or small edible flower to elevate the look without extra effort.
🍽 Equipment
- Mixing bowls
- Cutting board & sharp knife
- Ice cream maker attachment (or other preferred ice cream maker)
- Freezer-safe storage container
- Ziplock bag & rolling pin or meat mallet to crush cookies
💭 Top tips
Why macerate the berries?
Macerating strawberries with sugar draws out their juices and softens the fruit, creating a sweet syrup that swirls into the ice cream for concentrated strawberry flavor.
Why use Greek yogurt?
Full-fat Greek yogurt provides a thick, luscious texture and a pleasant tang that balances the sweetness. It helps create a creamy ice cream without relying on heavy cream.
🍦 No-Churn Version
No ice cream maker? No problem. After macerating the strawberries, whisk together the sweetened condensed milk, Greek yogurt, whole milk, and vanilla. Fold in the berries and crushed shortbread cookies. Pour into a loaf pan or freezer-safe container, cover, and freeze for 6–8 hours or overnight. Let soften a few minutes before scooping.
This no-churn method keeps all the fruity, creamy, cookie-studded goodness without special equipment.
Other Recipes for You to Try
- Tangy Sour Cream Ice Cream
- Homemade Vanilla Ice Cream
- Chocolate Chip Vanilla Ice Cream
- KitchenAid Lemon Sorbet
- Easy Homemade Strawberry Milkshake
- No-Fuss Strawberry Simple Syrup
- Homemade Strawberry Popsicles
- Refreshing Strawberry Spritz
- Easy Strawberry Cobbler
- Strawberry Moscow Mule
- Quick Strawberry Cream
- Strawberry White Chocolate Cocoa
- Strawberry-Flavored Whipped Cream
- Creamy No-Bake Strawberry Cheesecake
- Fresh Strawberry Sponge Cake
- Strawberry White Chocolate Chip Cookies
- National Strawberry Day ideas
- Delicious Strawberry Milk
- Frozen Strawberry Daiquiri
- Strawberry Cupcakes with Ricotta
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Easy Strawberry Shortcake Ice Cream with KitchenAid
Equipment
- Mixing bowls
- Cutting board & sharp knife
- Ice cream maker attachment
- Freezer-safe container
- Ziplock bag & rolling pin or mallet to smash cookies
Ingredients
- 2 cups Fresh strawberries, hulled and chopped
- 2 tbsp Sugar (for macerating)
- 1 cup Whole milk
- ¾ cup Sweetened condensed milk
- 1 ¾ cup Full-fat Greek yogurt
- 1 tsp Vanilla extract
- 1 cup Shortbread cookies, crushed
Instructions
- Combine 2 cups fresh strawberries with 2 tbsp sugar and let macerate for 15–20 minutes.
- Lightly mash or briefly blend the berries to your preferred texture.
- Whisk together 1 cup whole milk, ¾ cup sweetened condensed milk, 1 ¾ cup Greek yogurt, and 1 tsp vanilla.
- Fold in the macerated strawberries and syrup.
- Chill the mixture in the fridge for 2 hours.
- Set up your ice cream maker (pre-freeze bowl if needed).
- With the mixer on low, pour in the chilled base and churn for 20–25 minutes.
- In the last 2 minutes, add 1 cup crushed shortbread cookies.
- Transfer to a freezer-safe container. Serve immediately or freeze for later.
- If frozen, let soften briefly before serving and garnish with extra cookie crumbles.
Notes
🎉 No ice cream maker?
After macerating the strawberries, whisk all ingredients (except the cookies) together. Fold in berries and cookie chunks, pour into a loaf pan, cover, and freeze 6–8 hours or overnight. Let soften a few minutes before scooping.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C) when preparing foods that require cooking.
- Avoid using the same utensils for cooked food that touched raw meat.
- Wash hands after handling raw meat.
- Do not leave perishable food at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoke point for high-heat cooking to reduce harmful compounds.
- Ensure good ventilation when using a gas stove.
For more detailed guidance, consult official food safety resources.