Print

Creamy No-Churn Strawberry Shortcake Ice Cream Bars

creamy no-churn strawberry shortcake ice cream bars - featured image
Print Recipe

A quick and easy no-churn ice cream bar recipe combining creamy vanilla base, fresh strawberries, and crumbly shortcake bits for a perfect summer treat.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (225 g) fresh strawberries, hulled and roughly chopped
  • 1 ½ cups (150 g) shortcake biscuits or pound cake, crumbled
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar (optional)

Instructions

  1. Toss the chopped fresh strawberries with granulated sugar and lemon juice in a small bowl. Let them sit for 20-30 minutes until they release their juices and soften slightly.
  2. Using an electric mixer, whip the heavy cream in a large bowl on medium-high speed until soft peaks form (about 3-4 minutes).
  3. Add the sweetened condensed milk and vanilla extract to the whipped cream. Gently fold with a spatula until combined, keeping as much air in the mixture as possible.
  4. Crumble the shortcake biscuits or pound cake into bite-sized pieces.
  5. Fold the macerated strawberries (including the juices) into the cream mixture. Then gently fold in the crumbled shortcake, being careful not to overmix.
  6. Line a loaf pan (8×4 inch / 20×10 cm) with parchment paper or plastic wrap, leaving an overhang on the sides for easy removal.
  7. Pour the ice cream mixture into the pan, spreading it evenly and smoothing the top with a spatula.
  8. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until firm.
  9. Use the parchment overhang to lift the frozen block from the pan. Cut into bars with a sharp knife warmed slightly under hot water for clean edges. Serve immediately.

Notes

Drain excess juice from strawberries if too watery to avoid soggy bars. Do not overwhip cream; stop at soft peaks. Fold ingredients gently to keep airiness. Freeze at least 6 hours for firm bars. Warm knife before cutting for clean edges. Lemon juice brightens flavor and balances sweetness.

Nutrition

Keywords: no-churn ice cream, strawberry shortcake, ice cream bars, easy dessert, summer treat, homemade ice cream, no ice cream maker

Find it online: https://forkifyfun.com/creamy-no-churn-strawberry-shortcake-ice-cream-bars-recipe-easy-homemade-delight/