Easy No Churn Strawberry Shortcake Ice Cream

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:

1. Dice the strawberries: Clean and dry the strawberries, then cut them into bite-sized pieces and set aside.
2. 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.
3. 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.
4. Add the condensed milk: Mix in the condensed milk and vanilla extract.
5. Fold in the ingredients: Gently fold in the remaining diced strawberries, 1/3 of the strawberry sauce, and one cup of the cookies.
6. 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)

To pin this recipe and save it for later, just use the Pin button located on the recipe card below! 

Tag me @Sheaddsflavor on Instagram to share your creations with me. I can’t wait to see your photos! Also, please feel free to rate this recipe and leave me a comment below:

No Churn Strawberry Shortcake Ice Cream

5 from 1 vote

Recipe by Jamie Tryon Course: Dessert, Ice CreamDifficulty: Easy

Servings

1.5

quarts

Prep time

30

minutes

Cooking time

40

minutes

Total time

6

hours 

25

minutes

A delicious cold treat packed with fresh strawberries, a homemade sauce, and delicious chunks of cookies.

Ingredients

• 3 cups 3 diced strawberries, divided

• 2 cups 2 heavy cream, cold

• 1/2 cup 1/2 whole milk

• 1 1/4 cups 1 1/4 ladyfingers, coarsely chopped

• 1/4 cup 1/4 sugar

• 1/4 cup 1/4 lemon juice

• 1 can 1 sweetened condensed milk

• 1 tbsp 1 cornstarch

• 2 tsp 2 cold water

• 1 tsp 1 vanilla extract

Directions

• In a saucepan, add 2 cups of the diced strawberries, the sugar, and lemon juice. Allow the mixture to cook for 10 minutes, mashing the ingredients with a potato masher as it cooks. Then, whisk in the cornstarch and cold water and cook for another 5 minutes.
• Remove the strawberry sauce from the stove and strain using a mesh strainer. Set aside to allow it to cool.
• Using a hand mixer, or stand mixer with an attachment, beat the heavy cream and milk together until stiff peaks form. Then, mix in the sweetened condensed milk along with the vanilla extract.
• Fold in the remaining diced strawberries, 1/3 of the strawberry sauce, and 1 cup of the cookies.
• Place the ice cream mixture into a freezer-safe container, then top with the remaining cookies and strawberry sauce. Cover tightly with a lid and freeze for 6 hours.