Homemade Strawberry Ice Cream with Shortbread Crunch

Strawberry lovers, rejoice! 🍓 This dreamy homemade strawberry shortcake ice cream is everything you want in a summer dessert—creamy Greek yogurt, juicy fresh strawberries, and buttery bits of Walkers shortbread cookies in every bite. It’s churned to perfection using the KitchenAid Ice Cream Maker attachment, and the best part? You can dig in right away—no long freezing time required!

Ready to fall head over heels for another strawberry treat?

If you’re anything like me, you’re always on the lookout for new ways to enjoy strawberries, and this one is a keeper. You know how much I adore them—this is strawberry recipe number 16 (and counting)!

If you’re planning a strawberry-themed celebration or just want more berry-filled joy in your life, check out my roundup of strawberry recipes (celebrating National Strawberry Day on February 27th) and these refreshing ice cream recipes like lemon sorbet or vanilla ice cream that pair perfectly with warm sunny days.

🥘 Ingredients

• Fresh strawberries – ripe and juicy, chopped into bite-sized pieces
• A bit of sugar – to bring out the natural sweetness of the berries
• Whole milk – for that creamy, classic base
• Sweetened condensed milk – for extra richness and a silky texture
• Full-fat Greek yogurt – trust me, it makes the creamiest, tangiest ice cream
• Pure vanilla extract – just a splash to round out the flavor
• Crushed shortbread cookies – I used Walkers shortbread for that perfect buttery crunch!

See the recipe card for quantities.

🔪 Instructions

Step 1: Prep the strawberries
Toss your chopped strawberries with a little sugar in a bowl and let them sit for 15–20 minutes. This gives them time to release all those gorgeous juices.

Feeling fancy? Lightly mash them with a fork, or give them a quick blitz in the blender if you prefer a smoother swirl.

Step 2: Make the creamy base
In a mixing bowl, whisk together the milk, sweetened condensed milk, full-fat Greek yogurt, and vanilla.
Now fold in your juicy, macerated strawberries—yes, syrup and all! Pop the mixture into the fridge and let it chill for at least 2 hours. (Perfect time for a coffee break!)

Step 3: Churn that magic
Set up your KitchenAid ice cream maker attachment (remember to freeze the bowl overnight!).
With the mixer running on low or stir speed, slowly pour in the chilled ice cream base. Let it churn for about 20–25 minutes, until it reaches that dreamy soft-serve consistency.

Step 4: Add the cookie crunch
In the last couple of minutes, crush the Walkers shortbread cookies with a meat tenderizer, and add them to the ice cream maker.
Once it’s all swirled together, transfer the ice cream to a container. You can dig in right away or freeze it for later.

💡 Pro tip: If you freeze it, be sure to let it sit at room temperature for a few minutes before scooping—it gets quite firm. And don’t forget to sprinkle extra cookie crumbles on top when serving!

🌡️ Storage

Once churned, transfer your strawberry shortcake ice cream into an airtight, freezer-safe container. Smooth the top, press a piece of parchment paper directly onto the surface (this helps prevent ice crystals), and seal it with a lid.

Store in the freezer for up to 2 weeks—if it even lasts that long!

💡 Before serving, let the ice cream sit at room temperature for 5–10 minutes. It firms up quite a bit in the freezer, but softens beautifully and scoops like a dream once it's had a little rest.

🍓 Serving Suggestion

For a show-stopping dessert, serve scoops of this ice cream in cocktail glasses—martini glasses or champagne coupes work exceptionally well. Garnish with a few extra crushed shortbread cookie crumbles and a fresh strawberry on the rim for that perfect summer sparkle.

Hosting a garden brunch or birthday party? Add a sprig of mint or a tiny edible flower and voilà—you’ve got yourself a five-star dessert with zero fuss.

🍽 Equipment

• Mixing bowls
• Cutting board & sharp knife
• KitchenAid Ice Cream Maker Attachment
• Ice cream storage container
• Ziplock bag & rolling pin to smash the cookies

🍦 No-Churn Version

No ice cream maker? No problem!
You can still enjoy this creamy strawberry shortcake ice cream with zero churning required. After macerating the strawberries and lightly mashing them, whisk together the sweetened condensed milk, Greek yogurt, whole milk, and vanilla. Fold in the berries and crushed shortbread cookies, pour the mixture into a loaf pan or freezer-safe container, and smooth the top. Cover with parchment or plastic wrap, freeze for 6–8 hours (or overnight), and scoop away!

It’s just as dreamy, with all the fruity, creamy, cookie-loaded magic—no special equipment needed.

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.

📖 Recipe

Easy Strawberry Shortcake Ice Cream with KitchenAid

Nora

A creamy and refreshing strawberry shortcake ice cream made with Greek yogurt, sweetened condensed milk, and juicy macerated berries. Finished with crushed Walkers shortbread cookies for the perfect summery crunch!

5 from 5 votes

Cook ModePrevent your screen from going dark

Save RecipeSaved!

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Churning Time 30 minutes mins

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Calories 209 kcal

Equipment

• Mixing bowls
• Cutting board & Sharp knife
• KitchenAid Ice Cream Maker Attachment
• Ice cream storage container
• Ziplock bag & rolling pin to smash the cookies

Ingredients

 

MetricUS Customary

 

1x2x3x

• 2 cups Fresh strawberries hulled and chopped
• 2 tablespoon Sugar for macerating
• 1 cup Whole milk
• ¾ cup Sweetened condensed milk
• 1 ¾ cup Greek yogurt full fat
• 1 teaspoon Vanilla extract
• 1 cup Shortbread cookies crushed into small chunks

Instructions

 

• Combine 2 cups Fresh strawberries with 2 tablespoon Sugar and let them macerate for 15–20 minutes.
  2 cups Fresh strawberries, 2 tablespoon Sugar
• Lightly mash or briefly blend the berries, depending on your preferred texture.
• Whisk together 1 cup Whole milk, ¾ cup Sweetened condensed milk 1 ¾ cup Greek yogurt, and 1 teaspoon Vanilla extract in a large bowl.
  1 cup Whole milk, ¾ cup Sweetened condensed milk, 1 ¾ cup Greek yogurt, 1 teaspoon Vanilla extract
• Fold in the macerated strawberries with their syrup.
• Chill the mixture in the fridge for 2 hours.
• Set up your KitchenAid ice cream maker (pre-freeze the bowl overnight).
• With the mixer on low, pour in the chilled base and churn for 20–25 minutes.
• In the last 2 minutes, add 1 cup Shortbread cookies (crushed).
  1 cup Shortbread cookies
• Transfer to a freezer-safe container. Serve immediately or freeze for later.
• If frozen, let soften a bit before serving.
• Garnish with extra cookie crumbles.

Notes

🎉 No ice cream maker?

No worries! After macerating the strawberries, whisk all ingredients (except the cookies) together in a bowl. Gently fold in the berries and cookie chunks. Pour into a loaf pan, cover with parchment or plastic wrap, and freeze for 6–8 hours or overnight. Let soften a few minutes before scooping and enjoy!

Never miss a recipe!Sign up and let me spoil you weekly with a delicious homemade recipe!

Keyword homemade ice cream, ice cream, ice cream maker, strawberry shortcake ice cream

Like this recipe?Mention @combinegoodflavors or tag #combinegoodflavors!

Nutrition values are estimates only, using online calculators. Please verify using your own data.

Serving: 1serving | Calories: 209kcal | Carbohydrates: 29g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 10mg | Sodium: 112mg | Potassium: 197mg | Fiber: 1g | Sugar: 20g | Vitamin A: 105IU | Vitamin C: 15mg | Calcium: 118mg | Iron: 1mg

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling - FDA.