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Easy No-Churn Summer Strawberry Shortcake Ice Cream

no-churn strawberry shortcake ice cream - featured image
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A creamy, no-churn ice cream swirled with jammy strawberries and buttery shortbread crumbles. This easy summer dessert requires no ice cream maker and comes together in minutes.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and chopped (about 12 ounces)
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy cream (also called heavy whipping cream)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups crushed shortbread cookies (about 6–8 cookies)

Instructions

  1. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture becomes syrupy, about 8-10 minutes. Remove from heat and let cool completely.
  2. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides.
  3. Place the shortbread cookies in a Ziploc bag and seal it. Use a rolling pin to crush them into a mix of fine crumbs and small chunks. Set aside about 1/4 cup of the crumbs for topping later.
  4. In a large mixing bowl (chilled if possible), pour in the cold heavy cream. Using a stand mixer with the whisk attachment or a hand mixer, whip the cream on medium-high speed until stiff peaks form, about 3-5 minutes.
  5. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth.
  6. Add about one-third of the whipped cream to the condensed milk mixture and gently fold it in with a rubber spatula. Then add the remaining whipped cream and fold until just combined.
  7. Spread about one-third of the ice cream mixture into the prepared loaf pan. Drizzle about one-third of the cooled strawberry mixture over the top, then sprinkle with about one-third of the crushed shortbread cookies. Repeat the layers two more times, ending with a final layer of strawberries and shortbread on top.
  8. Take a butter knife and gently swirl it through the layers a few times.
  9. Cover the pan tightly with plastic wrap or aluminum foil and freeze for at least 6 hours, preferably overnight.
  10. When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Sprinkle with the reserved shortbread crumbs before serving.

Notes

Make sure the strawberry mixture is completely cool before adding to the whipped cream to prevent melting. For best texture, freeze overnight. Let ice cream sit at room temperature for 10-15 minutes before scooping.

Nutrition

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

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