Making Strawberry Shortcake Ice Cream can be a rewarding experience. Here’s how to make it happen:

1. Prepare the Strawberries: In a bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Stir gently, and let them sit for about 30 minutes to release their juices.

2. Blend the Strawberry Mixture: After 30 minutes, blend the strawberries in a blender or food processor until smooth. You can reserve a few chunks if you enjoy pieces in your ice cream.

3. Combine Base Ingredients: In a separate mixing bowl, whisk together the heavy cream, milk, the remaining 1/2 cup of sugar, vanilla extract, and a pinch of salt until well combined.

4. Mix Strawberry Puree into Base: Gradually add the strawberry puree into the cream mixture, stirring until evenly mixed.

5. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours. This step ensures the ice cream churns faster and leads to smoother results.

6. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker. Process according to the manufacturer’s instructions until it thickens to a soft-serve consistency.

7. Add Shortcake Crumbles: In the last few minutes of churning, add the shortcake crumbles to the ice cream, mixing gently to distribute them evenly.

8. Transfer to a Container: Once churned, transfer the ice cream to a freezer-safe container. Use a spatula to press it down firmly.

9. Freeze: Cover the container with a lid or plastic wrap. Freeze for at least 4 hours or until solid.

10. Scoop and Serve: Once frozen, let the ice cream sit at room temperature for a few minutes for easy scooping.

By following these steps, you will create an incredibly flavorful and creamy Strawberry Shortcake Ice Cream that is sure to impress everyone!