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Easy No-Churn Strawberry Shortcake Ice Cream: Best Summer Treat

no-churn strawberry shortcake ice cream - featured image
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This easy no-churn strawberry shortcake ice cream is a creamy, fruity frozen dessert made without an ice cream maker. With fresh strawberries, sweetened condensed milk, and crunchy shortbread cookies, it’s the perfect summer treat that 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 (or heavy whipping cream, 35% milk fat)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup crushed shortbread cookies (about 8–10 cookies)

Instructions

  1. Prepare the strawberry puree: In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 8-10 minutes until the strawberries break down and the mixture thickens slightly. Remove from heat and let cool completely.
  2. Puree the strawberries: Once the cooked strawberry mixture is cool, transfer it to a blender or food processor and pulse until smooth. Set aside.
  3. Whip the cream: In a large chilled mixing bowl, pour in the heavy cream. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form, about 3-5 minutes.
  4. Fold in the sweetened condensed milk: Pour the sweetened condensed milk, vanilla extract, and a pinch of salt over the whipped cream. Gently fold together with a rubber spatula until just combined.
  5. Swirl in the strawberry puree: Pour the cooled strawberry puree over the cream mixture. Gently swirl it through with a few broad strokes, leaving distinct ribbons of red.
  6. Layer in the shortbread cookies: Sprinkle half of the crushed shortbread cookies into the bottom of a parchment-lined 9×5-inch loaf pan. Pour half of the ice cream mixture over the cookies. Sprinkle the remaining cookies over the top, then add the rest of the ice cream mixture. Smooth the top with a spatula.
  7. Freeze until firm: Cover the loaf pan with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight.
  8. Serve and enjoy: Remove the pan from the freezer and let sit at room temperature for 5-10 minutes before scooping. Serve in bowls or cones.

Notes

Don’t skip cooling the strawberry puree—warm puree will deflate the whipped cream. Use cold cream and a chilled bowl for best results. Fold gently to keep the mixture light and airy. Let the ice cream soften for 5-10 minutes before scooping for easier serving.

Nutrition

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

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