Strawberry Shortcake Custard Ice Cream

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Why You’ll Love This Recipe

This high protein homemade custard ice cream is everything you want in a summer dessert—creamy, rich, and surprisingly nutritious. Whether you’re hitting your protein goals or just want a refreshing sweet treat, this one checks every box.

• Rich & Creamy Texture: Thanks to egg yolks and pudding mix, this ice cream has that luxurious feel you’d expect from homemade French ice cream.
• Protein-Packed Treat: With 20g of protein per serving, this vanilla protein ice cream with strawberries is a dessert you can feel great about.
• Low Calorie, Big Flavor: Only 200 calories per serving means you can enjoy the full strawberry shortcake ice cream experience—guilt-free.
• Perfectly Sweetened: The natural sweetness of strawberries paired with just the right amount of vanilla makes every bite taste like a dream.
• Shortcake Crunch: Crushed grahams add that signature shortcake flavor and texture, making this feel like an indulgent scoop shop creation.
• Simple Yet Impressive: You only need a handful of ingredients and a Ninja Creami to turn this into a show-stopping dessert.

Trust me, once you try this homemade custard ice cream, you’ll be wondering why you ever bought store-bought.

Key Ingredients for this Strawberry Shortcake Custard Ice Cream

This strawberry shortcake custard ice cream is made with just a few simple ingredients, but every one plays a key role in achieving that rich, creamy texture and indulgent flavor. From real egg yolks to fresh strawberries and buttery graham crackers, this homemade French ice cream brings all the nostalgia with a healthy twist.

• Nonfat Milk: A light base for our custard that still delivers creaminess. When paired with protein powder and slowly heated, it becomes the perfect canvas for a rich, velvety homemade custard ice cream.
• Vanilla Protein Powder: Adds sweetness and boosts the protein content without overpowering the flavor. It blends seamlessly into the milk to create a vanilla protein ice cream that’s both indulgent and macro-friendly.
• Egg Yolks: The golden secret behind every silky homemade French ice cream. Egg yolks help thicken the custard and give it that signature creamy richness you just can’t replicate with anything else.
• Vanilla Instant Pudding Mix: Adds body and sweetness to the custard while helping it thicken and set. It also enhances the classic shortcake flavor throughout the ice cream base.
• Strawberries: Juicy, fresh, and perfectly sweet, they get folded in at the end for a vibrant burst of flavor and a pop of color that makes this strawberry shortcake ice cream sing.
• Graham Crackers: Crushed and mixed in for that classic shortcake texture and buttery crunch. They bring balance to the smooth custard and round out the nostalgic dessert vibes.

Substitution Options

Whether you’re out of an ingredient or just want to tailor the recipe to your needs, here are a few simple swaps that still deliver amazing results. This recipe is flexible enough to let you get creative while still giving you that creamy, dreamy strawberry shortcake custard ice cream outcome.

• Nonfat Milk: You can sub in low-fat or whole milk for a richer texture, or use unsweetened almond or oat milk for a dairy-free twist (just note the custard may be slightly thinner).
• Vanilla Protein Powder: Any protein powder should work here—just make sure it’s a flavor you enjoy and one that blends smoothly. You can also opt for a plant-based version if preferred.
• Egg Yolks: If you need an egg-free version, you can try using an egg replacer or additional pudding mix, but keep in mind the texture will be less rich than traditional ice cream using egg yolks.
• Vanilla Instant Pudding Mix: Feel free to experiment with other pudding flavors like cheesecake or white chocolate for a fun twist. Just stick with the instant kind to maintain the texture.
• Strawberries: Fresh or frozen strawberries both work great. You could even try raspberries or chopped peaches if you want to change up your mix-ins while keeping that fruity shortcake vibe.
• Graham Crackers: Swap with crushed digestive biscuits, vanilla wafers, or shortbread cookies for a slightly different shortcake flavor.

Customize it to your taste and what you have on hand—this homemade custard ice cream is hard to mess up and easy to love.

**If there is a sub I haven’t mentioned above, it’s because I have not tested it and can’t speak for how well it would work for this recipe.

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Equipment and Tools

You don’t need a ton of fancy gadgets to make this strawberry shortcake custard ice cream—just a few kitchen staples and one spinning option of your choice. Whether you’re team Ninja Creami or using a traditional ice cream maker, you’ve got options to make this work.

Here’s everything you’ll need:

• Medium Saucepan: Used to heat and thicken the milk and protein mixture into a creamy base.
• Mixing Bowl: For whisking the egg yolks with pudding and tempering in the hot milk.
• Whisk: Essential for tempering the eggs and getting a lump-free custard.
• Ninja Creami Pint Container: The best tool for creating soft, scoopable texture with the Creami method. (Or use silicone ice cube trays if using the blender method.) I use the XL 24 ounce pints. If you only have the standard size, I would half the recipe or use two containers.
• High-Speed Blender: Needed only if you’re using the frozen-cube method instead of a Ninja Creami or ice cream maker.
• Traditional Ice Cream Maker (Optional): Another great alternative to churn your custard base into a soft and fluffy homemade French ice cream.
• Measuring Scale: For accurate measurements of ingredients like strawberries, protein powder, and graham crackers to keep your macros on point.
• Rubber Spatula: Great for transferring the custard and scraping down every last creamy bit.

However you decide to spin it, these tools will help you whip up a batch of delicious, high-protein strawberry shortcake ice cream without a hitch.

How to Make Your Strawberry Shortcake Custard Ice Cream

This high-protein strawberry shortcake ice cream is surprisingly simple to prepare and the results are so worth it. The custard base comes together on the stovetop in under 10 minutes, then it’s all about the chill and spin. Whether you’re using a Ninja Creami or trying an alternative method, you’ll end up with a creamy, scoopable homemade French ice cream that feels like a total indulgence.

Warm the Milk

Start by whisking together the milk and vanilla protein powder in a medium-sized pot. Place over medium heat and continue whisking until the mixture begins to gently bubble.

It should thicken slightly and coat the back of a spoon—this takes about 4–5 minutes.

Whisk the Egg Yolks

While the milk heats, add your egg yolks and vanilla instant pudding mix to a mixing bowl. Whisk together until fully combined.

Temper the Custard

Once the milk is ready, slowly pour it into the egg mixture, whisking constantly to temper the eggs without scrambling them. Continue whisking until all of the milk has been added and the custard is thick and smooth with no lumps.

Chill and Freeze

Pour the custard into your Ninja Creami container and place it in an ice bath for about 30 minutes. Once cooled, seal with the lid and freeze overnight.

Creami Method

When ready to enjoy, let the container sit at room temperature for about 15 minutes. Then spin on “Ice Cream” mode using the “Full” setting. If it’s too crumbly, run a “Re-Spin” for the perfect texture.

Add Mix-Ins

After spinning, create a small well in the center and add your cubed strawberries and crushed graham crackers. Spin once more on “Mix-In” mode.

That’s it—you’ve got your strawberry shortcake custard ice cream ready to scoop and enjoy!

No Creami? No Problem!

If you don’t have a Ninja Creami, you can pour the chilled custard into silicone ice cube trays and freeze overnight. Once solid, blend the cubes in a high-powered blender until smooth. Alternatively, churn the base in a traditional ice cream maker according to the manufacturer’s instructions.

Creamy, customizable, and macro-friendly—this vanilla protein ice cream with strawberries might just be your new favorite summer dessert.

Tips and Tricks

Here are some simple yet effective tips and tricks to help you nail this strawberry shortcake custard ice cream every time. Whether you’re making homemade custard ice cream for protein gains or just craving that nostalgic dessert vibe, these ideas will elevate your results.

• Use Full‑Quality Strawberries: Fresh, juicy strawberries make all the difference. Opt for ripe berries for natural sweetness—or thaw frozen strawberries and pat them dry to avoid watering down your custard.
• Chill Before Freezing: After tempering your custard, chill it in an ice bath until completely cold. This helps your homemade French ice cream base set properly before freezing overnight.
• Even Freeze for Creaminess: Freeze your custard container flat and undisturbed for at least 8 hours. This ensures the custard base solidifies evenly for the ideal spin in your Ninja Creami—and glossy scoopable texture.
• Thaw Time Is Key: Let the pint sit at room temperature for about 15–20 minutes before spinning. This step keeps you from ending up with icy or crumbly custard ice cream using egg yolks.
• Careful Mix-In Timing: Add your cubed strawberries and crushed graham crackers only after the initial spin. Let the Creami blend them in thoughtfully to keep that shortcake crunch intact.
• Adjust Protein & Sweetness as Needed: If you want more protein or less sugar, experiment with different vanilla protein powders or try sugar‑free pudding mix. Just keep the custard ratio balanced so it still thickens properly.

With these insider moves, your vanilla protein ice cream with strawberries will be smooth, creamy, and utterly crave-worthy—every scoop, every time.

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Storage Instructions

Want to keep your strawberry shortcake custard ice cream fresh and dreamy for later? Here’s how to store it right so it stays scoopable and flavorful.

When your homemade custard ice cream is ready, you’ll want to treat it with a little care to preserve its silky texture and vibrant flavor.

• Freeze Immediately: After spinning, seal the container tightly and return it to the freezer right away. Proper cold storage maintains the texture and prevents freezer burn.
• Top with Plastic or Parchment: If some ice cream has been scooped out, press plastic wrap or parchment paper directly onto the surface before resealing. This helps retain that creamy consistency and stops ice crystals from forming.
• Keep Crushables Crisp: For the best strawberry shortcake experience, only stir the mix-ins when serving. This maintains the graham cracker crunch without sogginess.

Store in the coldest part of your freezer and enjoy within a week—trust me, after that sweet freeze you’ll scoop it all up sooner than later!

More High Protein Ice Cream Recipes

I’m always crafting high-protein, dreamy frozen desserts—and if you love this strawberry shortcake custard ice cream, you’ll definitely enjoy these other Tisha’s Veggie Eats creations:

I have a few other protein-packed ice creams that hit the sweet spot between nutrition and indulgence!

• Pistachio Protein Ice Cream
• High Protein S’mores Ice Cream
• High Protein Mango Ice Cream
• 3-Ingredient Protein Vanilla Ice Cream

You’ll find these are just as creamy, macro-friendly, and delightfully frozen as the strawberry shortcake ice cream—definitely worth trying next!

FAQs

Curious about the details behind this strawberry shortcake custard ice cream? Here are answers to some common questions:

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