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This creamy no-churn Strawberry Shortcake Ice Cream is a heavenly frozen dessert made completely from scratch, from the chunks of tender shortcake biscuits down to the bright and flavorful strawberry sauce.
With summer in full swing, frozen desserts are a must. Fresh on the heels of my strawberry shortcake ice cream bars, I’ve turned my latest obsession, strawberry sauce, and homemade shortcake biscuits into a refreshing no-churn strawberry shortcake ice cream.
I can hardly tell you how good this ice cream is. Words are hard when a dessert is this jaw-droppingly delicious. The flavors are everything we love about a strawberry shortcake: soft, tender bites of sweet biscuit chunks alongside ribbons of fresh, bright strawberry sauce. But on top of all of that we have the creamy sweetness of the ice cream. I swear this dessert is a full sensory experience!
Why You’re Going to Love this Recipe
In case that mental image couldn’t convince you, here are more reasons to love this ice cream recipe:
- It’s super easy. No-churn ice cream is incredibly simple to make with only a few ingredients, and no ice cream maker necessary.
- Homemade deliciousness. Every part of this recipe, from the flavorful strawberry sauce to the crispy shortcake biscuits is made completely from scratch. And yes it is 100% worth it.
- It tastes just like classic strawberry shortcake. Bright bursts of strawberry filling mingling with tender shortcake chunks and creamy ice cream is the ultimate strawberries and cream dessert.
What You’ll Need
Friends of mine are often surprised when they learn how simple the ingredients for homemade ice cream actually are. This recipe is really just cream, condensed milk, and fruit working their magic! I’ve included an overview of what you’ll need below, and you’ll find the full details in the recipe card:
- Heavy Whipping Cream – I’ll come right out and say it, ice cream making is no time to count calories! The dairy fat is needed to yield the creamiest ice cream.
- Salt
- Vanilla bean extract – Homemade ice cream calls for the rich, natural flavor that comes with pure vanilla extract. Pass on the imitation kind!
- Sweetened condensed milk – Condensed milk is key when making no churn ice cream. Make sure you get the full-fat, sweetened kind, and not regular.
- Shortcakes – I use my recipe for baking powder shortcake biscuits, chilled and chopped. Store bought shortcakes will also work.
- Strawberry sauce – Homemade strawberry sauce is my first choice, since it expresses the bright flavors of summer strawberries the best. Be sure to chill your sauce so it’s nice and cold before you start.
- Strawberries – Speaking of fresh strawberries, you’ll also need a few hollowed and quartered, fresh berries for topping the ice cream.
How to Make Strawberry Shortcake Ice Cream
Before you start by whipping the cream, you’ll need to get the bowl of your stand mixer (affiliate link) nice and cold. It’s easiest to pop the bowl into the freezer for about 15 minutes beforehand. The colder the cream, the lighter the whip!
Once the bowl is nice and chilled, the ice cream comes together quickly:
Make the ice cream base. In the chilled bowl, whip the heavy cream into stiff peaks, and fold in the salt and vanilla. Using a spatula, fold the sweetened condensed milk into the heavy cream.
Add the shortcakes. Stir the chilled shortcake pieces into the ice cream base. Don’t forget to leave out a few pieces for sprinkling over top of the ice cream later. Finally, fold in the strawberries. Be gentle when folding in the ingredients, and make sure to not over mix.
Assemble the strawberry shortcake ice cream. Fill the baking tray with half of the ice cream mixture. Dollop tablespoons of strawberry sauce over top, using a toothpick to swirl the sauce into the ice cream. Top with the rest of the ice cream followed by more saucy swirls. For a finished look, sprinkle the last of the shortcake pieces over top, along with the fresh strawberries.
Freeze. Pop the ice cream tray into the freezer overnight before serving.
Tips for the Best Homemade Ice Cream
Here are some tips to make the absolute most of this no-churn ice cream recipe:
- Enjoy homemade ice cream within 30 days. No-churn ice cream doesn’t contain as many additives as store-bought ice cream, and tends to get icy after about a month in the freezer. To enjoy the freshest, creamiest ice cream, serve it within that time. See the section below for more storage suggestions.
- Use fresh strawberries when you can. This strawberry shortcake ice cream comes out the best when I make it while fresh strawberries are in season. If you can’t get your hands on fresh berries, however, this recipe also will work with frozen strawberries.
- The strawberries on top will be icy. Any strawberries that you scatter on top of the ice cream for aesthetic purposes will ice over in the freezer. They’ll still taste great, but fair warning!
How to Store & Prevent Freezer Burn
No-churn strawberry shortcake ice cream will keep well for a month or so in the freezer. Homemade ice cream will always be softer than store bought, so it helps to take extra precautions to prevent freezer burn.
Once my ice cream is fully frozen, I like to transfer the ice cream to a lidded, airtight container for storage. To help protect it from icing over, I cover the ice cream with a layer of saran wrap before closing the lid. The plastic wrap inhibits the crystal formation that leads to freezer burn.
PrintStrawberry Shortcake Ice Cream
Creamy no-churn strawberry shortcake ice cream is an easy frozen dessert full of tender shortcake chunks and bright strawberry flavor. This homemade ice cream comes together completely from scratch in just a few steps!
- Prep Time: 15 minutes
- Chilling Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 12 servings
- Category: Ice Cream
- Method: Freeze
- Cuisine: American
Ingredients
- 2 cups heavy whipping cream
- 1⁄4 tsp salt
- 2 tsp vanilla bean extract
- 14 oz sweetened condensed milk
- 6 shortcakes, chilled and chopped
- Strawberry sauce, chilled
- A few fresh strawberries for topping, hollowed and quartered
Instructions
Prep your tools. Chill the bowl of an electric stand mixer. Prepare a 9×5 inch baking tray, set aside.
Whip the cream. In a chilled bowl, whip the heavy whipping cream on medium-high speed until medium to stiff peaks start to form. Be mindful not to overmix! Fold in the salt and vanilla extract.
Combine the remaining ingredients. Pour in the sweetened condensed milk. Using a spatula, gently fold in all ingredients just until combined. Now, fold in the chilled, chopped shortcakes. Leave a few pieces to sprinkle on top. Lastly, gently fold in the quartered strawberries.
Assemble the strawberry shortcake ice cream. Scoop half of the ice cream into the pre-prepared baking tray. Dollop half of the chilled strawberry sauce around the tray, a tablespoon at a time, trying to keep them apart.
Add swirls. Using a toothpick, ‘draw’ creative infinity signs with the sauce in different directions to create swirls. Then spoon the rest of the ice cream, repeat the action of creating strawberry sauce swirls and sprinkle with the remaining chopped shortcakes and fresh, quartered strawberries.
Freeze. Freeze for at least 8 hours or, ideally, overnight. Serve and enjoy!
Last Step:
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Delicious!
★★★★★
Glad you like it! 🙂