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Strawberry Shortcake Macaron Philadelphia Style Ice Cream

  • Author: Erin Clarkson
  • Yield: Makes one litre / one quart / one loaf pan worth 1x


Strawberry Shortcake Macaron Philadelphia Style Ice Cream



Ice Cream Base

  • 500g (2 cups) heavy Cream
  • 150g (¾ cup) granulated sugar
  • pinch of kosher salt
  • 250g (1 cup) whole milk
  • ½ tsp vanilla bean paste

Strawberry Shortcake Macaron Mix-ins



  1. Combine 250g (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 
  2. Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.
  3. Place a loaf pan or whatever vessel you are going to use to freeze the ice cream in the freezer (A loaf pan works well for layering). 
  4. Churn the ice cream base in your ice cream maker according to manufacturer's instructions.


  1. Layer about a third of the churned ice cream into the loaf pan. Top with a few dollops of the strawberry filling, add 3-4 broken up macaron shells, and sprinkle with a handful of the pie crumb. Add another third of the ice cream, and repeat the layering process. Add the final third, and then garnish with a few macaron shells, a couple of dollops of filling, and some pie crumb.
  2. Loosely cover with plastic wrap, and transfer to the freezer until totally frozen, at least 4 hours or up to overnight.


Ice Cream Base Slightly adapted from The Perfect Scoop