Nothing says “I love you, Mom” more than a homemade treat, and this strawberry shortcake ice cream recipe will show the love with its classic creamy and fruity flavors. There is no need for an ice cream machine; simply whip up some heavy cream with sweetened condensed milk, add some tart sweetness with fresh strawberries, and some good crunch with shortbread cookie chunks.
With strawberries coming into season and warm weather calling for cool treats, this strawberry shortcake-themed ice cream makes for the perfect spring, summer or Mother’s Day dessert.
What is the Difference Between Churn and No Churn Ice Cream?
- The first difference is that it does not require an ice cream maker. Combining whipped cream with sweetened condensed milk and then freezing it, helps to achieve a similar texture and taste.
- This recipe is basically a Philadelphia-style ice cream, meaning it has no eggs. Other recipes use eggs to prevent ice crystallization and make the texture creamy and smooth.
- Ice cream maker recipes call for cooking the mixture while dissolving sugar into it for sweetening. This recipe does not involve a cooking step where sugar can be dissolved, therefore it uses sweetened condensed milk instead of granulated sugar.
Ingredients
For the Sauce:
- fresh strawberries
- granulated sugar
For the No-Churn Ice Cream:
- sweetened condensed milk
- vanilla extract
- heavy cream
- shortbread cookies
- strawberries
- whipped cream topping
*See ingredient amounts in recipe card.
How to Make it
For the Strawberry Sauce:
- Bring to boil. Combine strawberries and sugar in a medium saucepan. Bring the mixture to a boil over medium-high heat.
- Simmer. Lower the heat and simmer until the liquid reduces a little, about 15 minutes.
- Strain. Strain the sauce through a fine mesh strainer. Discard the strawberries.
- Cool. Let the sauce cool down at room temperature.
For the No-Churn Ice Cream:
- Chill loaf pan. Place a 9”x5” loaf pan in the freezer to chill.
- Whip. Combine the sweetened condensed milk with the vanilla extract in a large bowl. In a separate large bowl, whip the heavy cream with an electric mixer at medium speed, until stiff peaks form.
- Fold. Gently fold the whipped cream into the sweetened condensed milk. Fold in the shortbread cookie chunks and diced strawberries. Pour half of the ice cream mixture into the chilled loaf pan.
- Drizzle. Drizzle 2 tablespoons of the strawberry sauce on top. Use a butter knife to swirl the sauce around in the ice cream. Do not fully combine the sauce into the ice cream. Try to aim for streaks.
- Repeat. Add the remaining ice cream mixture to the pan. Drizzle another 2 tablespoons of strawberry sauce on top and swirl it through the ice cream with a butter knife again. (Reserve the rest of the strawberry sauce in the refrigerator until serving.)
- Freeze. Cover the pan with a piece of waxed paper and freeze for at least 6 hours, or until solid.
To Assemble:
- Thaw. Bring the ice cream out to thaw for about 5 minutes.
- Scoop. Scoop the ice cream into dessert bowls.
- Serve. Top with whipped cream, crumbled shortbread cookies, strawberry slices and strawberry sauce. Serve!
You can serve this ice cream in cones, bowls or martini glasses to get fancy. If you use clear glasses, you can see all of the delicious layers.
Pro Tip
While you may not need an ice cream-making machine to make this strawberry shortcake ice cream recipe, here is a tip to get the best results: I recommend chilling your bowls, loaf pan and beaters at least 15 minutes before beginning. The cold will help whip the ice cream better and freeze it quicker.
Strawberry Nutrition
Fresh strawberries are a great fruit to incorporate into a homemade treat on this special day. Not only are they in season, but they are filled with vitamins and antioxidants like vitamin C, vitamin B9, potassium, and manganese. They are also high in fiber, which is something many of us are trying to get more of in our diets.
Strawberry Shortcake Ice Cream Calories
There are approximately 809 calories per serving in this recipe.
Storage
This ice cream can be stored in the freezer for several months, however, it will be at its best texture within a couple of weeks.
Mothers tend to love it when their children present them with something homemade for Mother’s Day. With the fresh whipped cream, chopped strawberries and homemade strawberry sauce, it will be as sweet, natural, and cool as your mother is.
Did you enjoy this strawberry shortcake ice cream flavor? Let me know in the comments how it turned out and if you enjoyed the recipe, please share it!
Strawberry Shortcake Ice Cream Recipe
Ingredients
For the Strawberry Sauce:
- 2 cups strawberries - cleaned, hulled and chopped
- 1/2 cup granulated sugar
For the No-Churn Ice Cream:
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups heavy cream
- 1 cup shortbread cookies - broken into chunks
- 1 cup strawberries - diced
- 1/4 cup strawberry sauce (from above) - divided
Toppings:
- whipped cream topping
- crumbled shortbread cookies
- sliced strawberries
- strawberry sauce
Instructions
For the Strawberry Sauce:
- Combine strawberries and sugar in a medium saucepan. Bring the mixture to a boil over medium-high heat.
- Lower the heat and simmer until the liquid reduces a little, about 15 minutes.
- Strain the sauce through a fine mesh strainer. Discard the strawberries.
- Let the sauce cool down at room temperature.
For the No-Churn Ice Cream:
- Place a 9”x5” loaf pan in the freezer to chill.
- Combine the sweetened condensed milk with the vanilla extract in a large bowl.
- In a separate large bowl, whip the heavy cream with an electric mixer at medium speed, until stiff peaks form.
- Gently fold the whipped cream into the sweetened condensed milk. Fold in the shortbread cookie chunks and diced strawberries.
- Pour half of the ice cream mixture into the chilled loaf pan.
- Drizzle 2 tablespoons of the strawberry sauce on top. Use a butter knife to swirl the sauce around in the ice cream. Do not fully combine the sauce into the ice cream. Try to aim for streaks.
- Add the remaining ice cream mixture to the pan. Drizzle another 2 tablespoons of strawberry sauce on top and swirl it through the ice cream with a butter knife again. (Reserve the rest of the strawberry sauce in the refrigerator until serving.)
- Cover the pan with a piece of waxed paper and freeze for at least 6 hours, or until solid.
To Assemble:
- Bring the ice cream out to thaw for about 5 minutes.
- Scoop the ice cream into dessert bowls.
- Top with whipped cream, crumbled shortbread cookies, strawberry slices and strawberry sauce.
- Serve!
Equipment
Notes
- This recipe makes about 1 cup strawberry sauce.
- I recommend chilling your bowls, loaf pan and beaters at least 15 minutes before beginning. The cold will help whip the ice cream better and freeze it quicker.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
HUNGRY FOR MORE STRAWBERRY RECIPES? TRY OUR: