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.
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.
Slowly drizzle the condensed milk mixture into the whipped cream and continue to whip until it is fully incorporated.
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 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.
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 or martini glasses.
Top with whipped cream, crumbled shortbread cookies, strawberry slices and strawberry sauce.
Serve!
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.