Strawberry Shortcake Ice Cream

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 (just like I do with my strawberry shortcake pops).

With strawberries coming into season and warm weather calling for cool, ice cream treats such as mochi ice cream and strawberry sundaes, this strawberry shortcake-themed ice cream makes for the perfect spring, summer or Mother's Day dessert.

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.

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

• fresh strawberries - The strawberries will be used in the strawberry sauce as well as an add-in and topping.
• granulated sugar - For the strawberry sauce.
• sweetened condensed milk - You will find it in a small can in the baking aisle at the supermarket.
• heavy cream - Heavy whipping cream aerates the ice cream and adds flavor and creaminess just like in classic ice cream.
• shortbread cookies - Shortbread cookies are similar to shortcake but without baking powder. They have a fine, crumbly texture and taste amazing in this ice cream.
• whipped cream topping - You can use prepared whipped topping such as Cool Whip, canned or make homemade whipped topping. It's easy and only takes a few minutes.

*See ingredient amounts in recipe card.

How to Make it

For the Strawberry Sauce

Step #1. Bring to boil. Combine strawberries and sugar in a medium saucepan. Bring the mixture to a boil over medium-high heat (Image 1).

Step #2. Simmer. Lower the heat and simmer until the liquid reduces a little, about 15 minutes (Image 2).

Step #3. Strain. Strain the sauce through a fine mesh strainer. Discard the strawberries or reserve them for another use (Image 3).

Step #4. Cool. Let the sauce cool down at room temperature. Meanwhile, place a 9”x5” loaf pan in the freezer to chill (Image 4).

For the No-Churn Ice Cream

Step #5. Combine. Combine the sweetened condensed milk with the vanilla extract in a large bowl (Image 5).

Step #6. Whip. In a separate large bowl, whip the heavy cream with an electric mixer at medium speed, until stiff peaks form (Image 6).

Step #7. Drizzle. Slowly drizzle the condensed milk mixture into the whipped cream and continue to whip on low speed until it is fully incorporated (Image 7).

Step #8. Add-ins. Fold in the shortbread cookie chunks and diced strawberries (Image 8).

Step #9. Pour. Pour half of the ice cream mixture into the chilled loaf pan (Image 9).

Step #10. Drizzle sauce. Drizzle 2 tablespoons of the strawberry sauce on top. Use a butter knife or chopstick to swirl the sauce around in the ice cream. Do not fully combine the sauce into the ice cream. Try to aim for streaks (Image 10).

Step #11. 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 (Image 11).

Chef's Note: You can reserve the rest of the strawberry sauce in the refrigerator until serving.

Step #12. Freeze. Cover the pan with a piece of waxed paper or parchment paper and freeze for at least 6 hours, or until solid (Image 12).

To Assemble

Step #13. Thaw and scoop. Bring the ice cream out to thaw for about 5 minutes. Scoop the ice cream into dessert bowls or martini glasses (Image 13).

Step #14. Serve. Top with whipped cream, crumbled shortbread cookies, strawberry slices and strawberry sauce. Serve (Image 14)!

Serving Suggestions

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. Serving this dessert in martini glasses is especially great for Mother's Day!

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.

Ways to Use up the Leftover Strawberry Sauce

Besides using it as a topping for your strawberry no churn ice cream, there are other ways to use up the leftover strawberry sauce including:

• make strawberry milk
• make a strawberry mint mojito mocktail that is perfect for a spring and summer refresher
• drizzle it over strawberry parfait cups or strawberry cake balls
• add it to homemade whipped heavy cream to add strawberry flavor to your topping

Recipe FAQs

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