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No-Churn Strawberry Shortcake Ice Cream: Quick & Easy

No-churn strawberry shortcake ice cream - featured image
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This no-churn strawberry shortcake ice cream is incredibly creamy, bursting with fresh strawberry flavor, and studded with buttery cookie crunch. It comes together in about 15 minutes of active time with no ice cream maker required.

Ingredients

Scale
  • 2 cups heavy cream (also called heavy whipping cream)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups fresh strawberries, hulled and diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 cup vanilla wafers or shortbread cookies, crushed
  • ¼ cup freeze-dried strawberries, crushed (optional)
  • 1 tablespoon strawberry liqueur or vodka (optional)

Instructions

  1. Make the strawberry swirl: In a small saucepan over medium heat, combine the diced strawberries, 2 tablespoons of sugar, and 1 teaspoon of lemon juice. Stir gently and cook for about 5-7 minutes, until the strawberries have softened and released their juices. Remove from heat and let cool completely.
  2. Crush the cookies: Place vanilla wafers or shortbread cookies in a zip-top bag and crush with a rolling pin or the bottom of a glass. Set aside about ¼ cup for topping.
  3. Whip the cream: Pour cold heavy cream into a large mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until soft peaks form, about 2-3 minutes.
  4. Fold in the condensed milk: Pour sweetened condensed milk, vanilla extract, and salt over the whipped cream. Gently fold together with a rubber spatula until no white streaks remain.
  5. Add the strawberry swirl: Once the strawberry mixture is completely cool, gently fold it into the cream mixture. Do not overmix; leave ribbons of strawberry.
  6. Layer in the cookies: Spoon about one-third of the ice cream mixture into a loaf pan. Sprinkle with half of the crushed cookies. Add another third of the mixture, then the remaining cookies. Top with the last third. Use a knife or skewer to gently swirl.
  7. Top and freeze: Sprinkle reserved ¼ cup of crushed cookies on top. Cover tightly with plastic wrap, pressing directly onto the surface. Freeze for at least 6 hours, preferably overnight.
  8. Serve: Let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping. Garnish with fresh strawberries and extra cookie crumbs if desired.

Notes

Cool the strawberry mixture completely before adding to the cream. Use a light hand when folding to keep air in the mixture. Let the ice cream soften before serving for best texture. For dairy-free, use full-fat coconut cream and dairy-free condensed milk. For gluten-free, use gluten-free cookies.

Nutrition

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

Find it online: https://zorbmeal.com/no-churn-strawberry-shortcake-ice-cream-quick-and-easy/