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Easy No-Churn Strawberry Shortcake Ice Cream Recipe

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This no-churn strawberry shortcake ice cream is creamy, rich, and packed with ribbons of sweet strawberry, vanilla-scented custard, and buttery shortbread pieces. No ice cream maker required, and it’s ready in under 15 minutes of active prep.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and chopped
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 cups heavy cream or heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1½ cups crumbled shortbread cookies

Instructions

  1. In a medium bowl, combine the chopped strawberries, granulated sugar, and lemon juice. Stir gently and let sit at room temperature for 20-30 minutes to macerate.
  2. Transfer the macerated strawberries to a medium saucepan. Cook over medium heat, stirring occasionally, for 8-10 minutes until the mixture thickens to a jammy consistency. Let cool completely (about 30 minutes in the fridge).
  3. In a large mixing bowl, beat the cold heavy cream with a hand mixer or stand mixer on medium-high speed until soft peaks form, about 3-4 minutes.
  4. In a separate medium bowl, whisk together the sweetened condensed milk, vanilla extract, and pinch of salt until smooth.
  5. Gently fold the sweetened condensed milk mixture into the whipped cream using a rubber spatula until just combined and uniform in color.
  6. In a loaf pan or freezer-safe container, spread one-third of the ice cream base. Drizzle one-third of the cooled strawberry mixture over the top, then sprinkle one-third of the crumbled shortbread cookies. Use a knife or skewer to gently swirl. Repeat layers two more times, finishing with the remaining ice cream base.
  7. Cover the pan tightly with plastic wrap or parchment paper, pressing it directly onto the surface of the ice cream. Freeze for at least 6 hours, preferably overnight.
  8. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Notes

Keep everything cold for best results. Cool the strawberry mixture completely before adding to the whipped cream. Use a light hand when swirling to maintain distinct ribbons. Press plastic wrap onto the surface to prevent freezer burn. Let the ice cream sit at room temperature before scooping for easier serving.

Nutrition

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

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