Strawberry Shortcake Shortbread Ice Cream Sandwiches
These Strawberry Shortcake Shortbread Ice Cream Sandwiches are the most beautiful and irresistible summer frozen treat you will ever make. A rich, creamy, and perfectly sweet homemade no-churn strawberry ice cream is sandwiched between two layers of soft and buttery shortbread that pair absolutely beautifully together for the most indulgent and dreamy combination throughout every single bite. Finished by being coated in a strawberry shortcake crunch coating that adds the most incredible texture and flavor — these ice cream sandwiches are the ultimate summer treat that is as stunning as it is delicious!
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Strawberries: The star of the homemade strawberry compote — fresh ripe strawberries are cooked down with sugar, lemon juice, and vanilla into the most perfectly sweet, bright, and jammy compote that infuses the no-churn strawberry ice cream with the most incredible fresh strawberry flavor throughout.
Granulated Sugar: Sweetens the homemade strawberry compote to a perfectly balanced and jammy consistency that pairs beautifully with the bright fresh strawberry flavor throughout.
Lemon Juice: Adds a bright, tart citrus flavor to the homemade strawberry compote that balances the sweetness of the strawberries and makes the jammy compote truly shine throughout the no-churn strawberry ice cream.
Vanilla Bean Paste or Extract: Adds a warm, sweet, and aromatic flavor that enhances the homemade strawberry compote, the soft and buttery shortbread layers, and the rich and creamy no-churn strawberry ice cream throughout every single bite.
Salted Butter: Softened and creamed into the shortbread layers for the most incredibly soft, buttery, and perfectly melt-in-your-mouth texture that pairs absolutely beautifully with the bright and creamy strawberry ice cream throughout every single sandwich.
Light Brown Sugar: Adds a subtle depth of sweetness and a warm, molasses-like flavor to the soft and buttery shortbread layers that enhances the buttery richness and creates a perfectly golden exterior on every single shortbread layer.
Egg: Provides structure, richness, and stability to the soft and buttery shortbread dough while helping the layers hold together and bake up perfectly golden and tender throughout.
Powdered Sugar: Adds a delicate sweetness and a perfectly smooth and tender texture to the soft and buttery shortbread layers that makes them incredibly soft, melt-in-your-mouth, and perfectly crumbly throughout every single ice cream sandwich.
Salt: Balances the sweetness and enhances all the bright strawberry and rich buttery flavors throughout the shortbread layers and the no-churn strawberry ice cream.
All-Purpose Flour: The base of the soft and buttery shortbread layers that provides structure while keeping the texture incredibly soft, tender, and perfectly melt-in-your-mouth throughout every single ice cream sandwich.
Sweetened Condensed Milk: The base of the rich, creamy, and perfectly sweet no-churn strawberry ice cream — adds a luxurious sweetness and a thick, luscious texture that creates the most perfectly creamy and dreamy ice cream without the need for an ice cream maker throughout.
Strawberry Jam or Preserves: Works as a quick and easy substitute for the homemade strawberry compote — stirred into the sweetened condensed milk for a bright, jammy, and perfectly sweet strawberry flavor that infuses every single bite of the no-churn ice cream throughout.
Heavy Cream: Beaten together with the cream cheese until stiff peaks form and folded into the sweetened condensed milk and strawberry mixture for a light, airy, and perfectly stable no-churn strawberry ice cream that sets beautifully in the freezer without the need for an ice cream maker.
Cream Cheese: Beaten together with the cold heavy cream until stiff peaks form for the most perfectly stable, rich, and creamy no-churn strawberry ice cream base — make sure it is fully at room temperature before beating for the smoothest and most lump-free result throughout.
Golden Oreos or Nilla Wafers: Crushed into fine crumbs and combined with the freeze-dried strawberries to create the most irresistible strawberry shortcake crunch coating that adds the most incredible texture, color, and classic strawberry shortcake flavor to every single ice cream sandwich throughout.
Freeze-Dried Strawberries: Combined with the crushed golden Oreos or Nilla wafers to create that signature bright, concentrated strawberry flavor and beautiful pink color in the strawberry shortcake crunch coating that makes every single ice cream sandwich look absolutely stunning throughout.
Why You’ll Love Strawberry Shortcake Shortbread Ice Cream Sandwiches:
Rich, Creamy, And Perfectly Sweet No-Churn Strawberry Ice Cream: The homemade no-churn strawberry ice cream is incredibly rich, creamy, and perfectly sweet with a bright and fresh strawberry flavor that makes every single bite absolutely irresistible and completely unforgettable throughout.
No Ie Cream Maker Required: This strawberry ice cream is made completely without an ice cream maker — just a few simple ingredients and a little patience while it freezes and you have the most perfectly creamy and dreamy no-churn strawberry ice cream ready for assembling.
Soft And Buttery Shortbread Layers: The soft and buttery shortbread layers are perfectly tender and melt-in-your-mouth with a rich, warm, buttery flavor that pairs absolutely beautifully with the bright and creamy strawberry ice cream throughout every single bite.
Strawberry Shortcake Crunch Coating: The strawberry shortcake crunch coating adds the most incredible texture, color, and flavor contrast that takes every single ice cream sandwich completely over the top and makes them look absolutely stunning from every single angle.
Perfect Flavor Combination: The bright and creamy strawberry ice cream, soft and buttery shortbread layers, and strawberry shortcake crunch coating come together for the most perfectly balanced and absolutely irresistible flavor combination that makes every single bite completely unforgettable.
Stunning And Beautiful Presentation: These ice cream sandwiches are absolutely stunning with the bright pink strawberry ice cream, golden shortbread layers, and colorful strawberry shortcake crunch coating — impressive enough for any special occasion but simple enough to make any summer day feel extra special.
The Ultimate Summer Frozen Treat: These strawberry shortcake shortbread ice cream sandwiches are the most beautiful, indulgent, and completely irresistible summer frozen treat that looks and tastes like it came straight from a high-end ice cream shop but is made completely from scratch right in your own kitchen.
Perfect For Any Occasion: Whether it is a summer gathering, a birthday celebration, a backyard barbecue, or any time a strawberry shortcake craving hits, these ice cream sandwiches are always the ultimate showstopper on the dessert table.
Tips for Making Strawberry Shortcake Shortbread Ice Cream Sandwiches:
Make The Strawberry Compote First: Start with the homemade strawberry compote so it has plenty of time to cool completely before making the no-churn strawberry ice cream — warm compote will affect the texture of the ice cream and prevent it from setting properly. If using strawberry jam or preserves, skip this step entirely for a quicker process.
Cool The Compote Quickly: Transfer the compote to a separate bowl, cover tightly with plastic wrap to prevent a film from forming, and place it in the refrigerator to speed up the cooling process — it must be completely cooled before adding it to the sweetened condensed milk mixture.
Bake The Shortbread Layers Before Making The Ice Cream: Prepare and bake the shortbread layers first so they have plenty of time to cool completely before assembling — warm shortbread will melt the no-churn strawberry ice cream and affect the texture of the final ice cream sandwiches.
Use Room Temperature Butter For The Shortbread: Make sure the butter is fully softened to room temperature before creaming — properly softened butter creates the softest, most buttery, and most perfectly crumbly shortbread texture throughout.
Press The Shortbread Into An Even Layer: Use a piece of parchment paper laid on top of the dough to press and smooth it into a perfectly even layer in the baking pan — an even shortbread layer is essential for beautiful and consistent ice cream sandwich layers throughout.
Don't Overbake The Shortbread: The shortbread is done when it is light golden brown and feels set to the touch — overbaking will result in a dry and crumbly shortbread that does not have that signature soft, buttery, and melt-in-your-mouth texture throughout.
Cool The Shortbread Completely Before Assembling: The shortbread must be completely cooled before assembling — warm shortbread will melt the ice cream too quickly and affect the texture of the final sandwiches. Let it cool at room temperature for 30 minutes then place in the freezer to speed up the process.
Use Room Temperature Cream Cheese: Make sure the cream cheese is fully at room temperature before beating — cold cream cheese will result in lumps that are difficult to smooth out and will affect the texture of the no-churn strawberry ice cream throughout.
Beat The Cream Cheese Until Completely Smooth Before Adding The Heavy Cream: Beat the cream cheese until completely smooth and lump-free before adding the heavy cream — this is the key to a perfectly smooth, creamy, and luscious no-churn strawberry ice cream throughout.
Beat The Cream Cheese And Heavy Cream Together To Stiff Peaks: Beat the cream cheese and heavy cream together until stiff peaks form — this is what gives the no-churn ice cream its light, airy, and perfectly stable texture that sets beautifully in the freezer.
Fold The Whipped Cream Mixture In Gently: Use a spatula to gently fold the whipped cream cheese mixture into the sweetened condensed milk and strawberry mixture — it is okay if it is a little lumpy and folding gently prevents deflating the whipped cream for the lightest and creamiest result.
Line The Loaf Pan With Parchment Paper Or Plastic Wrap: Make sure to line the loaf pan with parchment paper or plastic wrap that overhangs the sides — this makes it much easier to lift the assembled ice cream sandwich slab out of the pan cleanly once fully frozen.
Place The First Shortbread Layer Upside Down: Place the first half of the shortbread upside down into the lined loaf pan — this ensures the flattest and most even surface for the ice cream layer and creates the most beautiful and consistent layers throughout.
Use All Of The Strawberry Ice Cream Mixture: Layer all of the strawberry ice cream mixture on top of the first shortbread layer — if you have any leftover simply freeze it in an airtight container for homemade strawberry ice cream to enjoy on its own.
Freeze Overnight For The Best Result: While 5–6 hours is the minimum freeze time, freezing overnight gives the best texture, the cleanest cuts, and the most beautiful ice cream sandwiches that hold together perfectly when coated in the strawberry shortcake crunch coating.
Use A Sharp Knife For Clean Cuts: Use a sharp knife to cut the frozen ice cream sandwich slab into 8 equal pieces immediately after removing from the freezer — cutting while the slab is completely frozen gives the cleanest and most beautiful cuts before the ice cream begins to soften.
Moisten The Sides Before Coating: Use your finger or dip your finger into water and gently rub the sides of each ice cream sandwich on the ice cream portion before dipping into the coating — this loosens up the ice cream just slightly on the outside to ensure the strawberry shortcake crunch coating sticks beautifully throughout.
Work Quickly When Coating: Dip each side of the ice cream sandwiches into the strawberry shortcake coating immediately after cutting and moistening — working quickly prevents the ice cream from softening too much and ensures the coating adheres perfectly to every single sandwich.
How to Store Strawberry Shortcake Shortbread Ice Cream Sandwiches:
Make Ahead (Strawberry Compote): The homemade strawberry compote can be made up to 1 week in advance and stored in an airtight jar or container in the refrigerator — this is a great way to save time and spread the recipe over multiple days for a more manageable process.
Make Ahead (Shortbread Layers): The shortbread layers can be baked up to 2 days in advance and stored covered at room temperature or in the refrigerator until ready to assemble — having them baked and ready ahead of time makes the assembly process much quicker and more efficient.
Make Ahead (Assembled Ice Cream Sandwich Slab): The fully assembled ice cream sandwich slab can be made up to 1 week in advance and stored tightly covered in the freezer — this is a wonderful make-ahead frozen dessert that is perfect for summer gatherings and special occasions.
Storing The Assembled Slab: Store the fully assembled ice cream sandwich slab tightly covered in the freezer for up to 1 week before cutting and coating in the strawberry shortcake crunch coating — slice and coat right before serving for the freshest and most beautiful result.
Storing Individual Ice Cream Sandwiches: Once cut and coated in the strawberry shortcake crunch coating, wrap individual ice cream sandwiches in parchment paper and store in a freezer-safe bag or container in the freezer for up to 2 weeks. Remove from the freezer and allow to sit at room temperature for 2–3 minutes before serving for the best texture.
Storing Leftover Strawberry Ice Cream: If you have any leftover no-churn strawberry ice cream mixture after assembling, simply freeze it in an airtight container or dish for a delicious homemade strawberry ice cream to enjoy on its own — store in the freezer for up to 2 weeks.
Storing The Strawberry Shortcake Coating: Store any leftover strawberry shortcake crunch coating in an airtight bag or container at room temperature for up to 1 week — it is also delicious sprinkled over ice cream, yogurt, or any other summer dessert.
Softening Before Serving: Remove the ice cream sandwiches from the freezer and allow them to sit at room temperature for 2–3 minutes before serving — this makes them much easier to bite into and gives the most perfectly creamy and indulgent texture throughout.
FAQs:
Q: Can I make these strawberry shortcake shortbread ice cream sandwiches ahead of time?
A: Yes. The strawberry compote can be made up to 1 week in advance, the shortbread layers can be baked up to 2 days in advance, and the fully assembled ice cream sandwich slab can be made up to 1 week in advance and stored tightly covered in the freezer. Slice and coat in the strawberry shortcake crunch coating right before serving for the freshest and most beautiful result.
Q: Can I use strawberry jam or preserves instead of homemade strawberry compote?
A: Yes. Strawberry jam or preserves work perfectly as a substitute for the homemade strawberry compote — simply use 1 cup of strawberry jam or preserves in place of the homemade compote and skip the compote preparation step entirely for a quicker process.
Q: Do I need an ice cream maker for this recipe?
A: No. This is a no-churn strawberry ice cream recipe that requires absolutely no ice cream maker — just a few simple ingredients, a stand mixer or handheld electric mixer, and a little patience while it freezes for the most perfectly creamy and dreamy result.
Q: Can I substitute the golden Oreos for the coating?
A: Yes. Nilla wafers work beautifully as a substitute for the golden Oreos in the strawberry shortcake crunch coating — both create the most delicious and perfectly crunchy coating that pairs absolutely beautifully with the bright strawberry ice cream and soft buttery shortbread layers throughout.
Q: Why do I need to place the first shortbread layer upside down in the pan?
A: Placing the first half of the shortbread upside down into the lined loaf pan ensures the flattest and most even surface for the ice cream layer — this creates the most beautiful and consistent layers throughout every single ice cream sandwich.
Q: Why do I moisten the sides before coating in the strawberry shortcake crunch?
A: Gently rubbing the sides of each ice cream sandwich with a moistened finger loosens up the ice cream just slightly on the outside — this ensures the strawberry shortcake crunch coating adheres perfectly and evenly to every single ice cream sandwich for the most beautiful and stunning presentation.
Q: How do I get clean cuts when slicing the ice cream sandwich slab?
A: Use a sharp knife to cut the frozen ice cream sandwich slab immediately after removing from the freezer — cutting while the slab is completely frozen gives the cleanest and most beautiful cuts before the ice cream begins to soften. Wiping the knife clean between each cut also helps achieve the most precise slices.
Q: Can I use a different size pan for assembling?
A: A standard 9x5" loaf pan is recommended for the best results and the most consistent ice cream sandwich layers throughout. If you use a different size pan the layers will be a different thickness and the baking time for the shortbread may need to be adjusted slightly.
Q: Can I add mix-ins to the strawberry ice cream?
A: Yes. Fresh or freeze-dried strawberries, white chocolate chips, or crushed golden Oreos can all be gently folded into the no-churn strawberry ice cream mixture before layering for extra texture and flavor throughout every single bite.
Q: How long do these ice cream sandwiches need to freeze before serving?
A: A minimum of 5–6 hours is required for the ice cream sandwich slab to set properly but freezing overnight is strongly recommended for the best texture, the cleanest cuts, and the most beautiful ice cream sandwiches that hold together perfectly when coated in the strawberry shortcake crunch coating.
Love these? Check out my other summer recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these strawberry shortcake shortbread ice cream sandwiches!
