Raspberry Shortcake Ice Cream

Raspberry Shortcake Ice Cream is a delightful frozen dessert that blends the sweetness of ripe raspberries, creamy vanilla ice cream, and chunks of tender shortcake. It captures the essence of a classic summer shortcake in a cool, creamy scoop—perfect for hot days, backyard gatherings, or as a fruity finish to any meal.

Why You’ll Love This Recipe

This ice cream is a celebration of texture and taste. The tartness of raspberries contrasts beautifully with the velvety vanilla base, while the buttery shortcake pieces add a soft, cake-like texture that keeps every bite interesting. It’s an elevated twist on traditional fruit ice cream, and you don’t need an ice cream maker to enjoy it. Whether served in cones, bowls, or as part of a sundae, this dessert is a guaranteed crowd-pleaser.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Heavy whipping cream
• Sweetened condensed milk
• Vanilla extract
• Fresh or frozen raspberries
• Granulated sugar
• Lemon juice (optional, to enhance raspberry flavor)
• Shortcake biscuits or pound cake (cut into cubes)
• Crushed graham crackers or cookies (optional for extra crunch)

directions

1. In a mixing bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, mix sweetened condensed milk with vanilla extract.
3. Gently fold the whipped cream into the sweetened condensed milk mixture until smooth and creamy.
4. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down and form a thick sauce. Let cool completely.
5. Pour half of the ice cream mixture into a freezer-safe loaf pan. Swirl in half of the raspberry sauce and scatter shortcake cubes.
6. Repeat the layers with the remaining ice cream mixture, raspberry sauce, and shortcake pieces.
7. Use a knife to gently swirl the layers together for a marbled effect.
8. Cover and freeze for at least 6 hours or until firm.
9. Scoop and serve as desired.

Servings and timing

Servings: 10–12 scoops
Prep time: 20 minutes
Cook time: 10 minutes (for raspberry sauce)
Freeze time: 6 hours
Total time: 6 hours 30 minutes

Variations

• Chocolate Chip Raspberry: Add mini chocolate chips for added texture and richness.
• No-Cook Raspberry Swirl: Skip cooking the raspberries and mash them with sugar for a fresher, chunkier texture.
• Gluten-Free Option: Use gluten-free cake or biscuit for a gluten-free dessert.
• Coconut Cream Base: Substitute heavy cream with whipped coconut cream for a dairy-free version.
• Balsamic Raspberry Twist: Add a splash of balsamic vinegar to the raspberry sauce for a gourmet finish.

storage/reheating

Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks. To scoop more easily, let the container sit at room temperature for 5–10 minutes before serving. Reheating is not applicable for ice cream.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work perfectly and eliminate the need for fresh berries when they’re out of season.

What type of cake works best?

Shortcake biscuits or dense pound cake hold up best in the ice cream without becoming soggy.

Do I need an ice cream maker?

No, this is a no-churn recipe. Just whip, layer, and freeze.

Can I reduce the sugar?

You can reduce the sugar in the raspberry sauce to taste, but the condensed milk provides necessary sweetness to the base.

How do I prevent ice crystals?

Be sure to cover the surface tightly with plastic wrap or a lid and avoid frequent temperature changes in your freezer.

Can I add other berries?

Yes, feel free to add blueberries or blackberries, either with or instead of raspberries.

How long does it last in the freezer?

For best taste and texture, enjoy within 1–2 weeks. After that, ice crystals may form.

Is this safe for kids?

Yes, it’s a family-friendly dessert with no alcohol or allergens beyond dairy and gluten (if using traditional cake).

Can I use store-bought raspberry jam?

Yes, swirl in a few spoonfuls of jam if you don’t want to make a homemade sauce.

Can I add a crunch topping?

Crushed graham crackers, cookies, or granola add texture and work wonderfully as a topping or mixed into the ice cream.

Conclusion

Raspberry Shortcake Ice Cream is a dreamy, indulgent dessert that brings together the fruity brightness of raspberries with the comfort of shortcake and the creaminess of ice cream. It’s easy to prepare, incredibly flavorful, and refreshingly different from your average frozen treat. Whether for a summer barbecue or a cozy night in, this recipe is sure to delight both kids and adults alike.

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