This Strawberry Shortcake Ice cream recipe is packed with fresh strawberries, a homemade sauce, and delicious chunks of cookies. Once you try this easy Strawberry Shortcake ice cream recipe you will be screaming for more! Well, not literally, but just maybe…
I am a fan of anything with strawberries in it, especially during strawberry season when they are bright red and at peak sweetness! One of my all-time favorite desserts has always been strawberry shortcake. What’s there not to love about sweet whipped cream and strawberries layered between pillowy sponge cake? Omg, I can eat it any day of the week. Anyways, let’s park this tangent about my all-time favorite dessert and get back to the recipe!
This recipe combines all of the flavors of strawberry shortcake into a delicious cold treat. No-churn ice creams are some of the easiest ice creams you can make. If you do not own an ice cream maker or have ever struggled with making ice-cream, this is the recipe for you!
Making ice cream at home can be easier than you think! All you need is a hand mixer and a bowl to create a delicious treat that will be sure to impress your friends and family. With just a few simple ingredients, you can create a creamy and flavorful ice cream that will rival anything you can buy at the store. So why not give it a try and see how easy it is to make your own homemade ice cream today?
HOW TO MAKE NO CHURN STRAWBERRY SHORTCAKE ICE CREAM
Follow these simple steps to make delicious No churn ice cream:
- Dice the strawberries: Clean and dry the strawberries, then cut them into bite-sized pieces and set aside.
- Make the strawberry sauce: In a saucepan, add 2 cups of the diced strawberries, the sugar, and lemon juice. Allow the mixture to cook for 10 minutes, mashing with a potato masher to remove large chunks. You can also blitz the strawberries using a hand or stand blender.
- Whip the cold cream and milk: Add the cold heavy whipping cream and milk to a bowl. Using a hand mixer or a stand mixer with a fitted attachment, begin beating the cream on medium-high speed for 5 minutes until stiff peaks form.
- Add the condensed milk: Mix in the condensed milk and vanilla extract.
- Fold in the ingredients: Gently fold in the remaining diced strawberries, 1/3 of the strawberry sauce, and one cup of the cookies.
- Pour into a freezer-safe container: Pour the ice cream mixture into a freezer-safe container. Then, top with the remaining strawberry sauce and cookies. Cover tightly and place in the freezer for at least 6 hours.
Looking for more ways to cool down? Check out these delicious recipes:
- Peach Cobbler Ice Cream | Easy No Churn Recipe (With Video)
- The Best Homemade Lemonade Recipe
- Easy Homemade Fruit Popsicles Perfect For Summer (With Video)
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