Easy No-Churn Strawberry Shortcake Ice Cream (Best Summer Dessert)
This no-churn strawberry shortcake ice cream is incredibly easy to make with simple ingredients and no ice cream maker. It features a creamy vanilla base, tangy strawberry swirl, and buttery shortbread crumbles for the perfect summer treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 25 minutes (includes freezing)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (480 ml) heavy whipping cream
- 1 can (14 ounces/397 grams) sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 ½ cups (about 200 grams) fresh or frozen strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 cup (about 120 grams) shortbread cookies, crushed
Instructions
- Make the strawberry swirl: In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly—about 5-7 minutes. Mash them with a fork or potato masher if you want a smoother texture. Let cool completely.
- Whip the cream: Pour the cold heavy cream into a large mixing bowl. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until stiff peaks form, about 3-5 minutes.
- Fold in the condensed milk: Pour the sweetened condensed milk and vanilla extract over the whipped cream. Add the pinch of salt. Using a rubber spatula, gently fold everything together until smooth and uniform.
- Layer the ice cream: Spread about one-third of the cream mixture into a loaf pan. Drizzle with half of the cooled strawberry mixture. Sprinkle with one-third of the crushed shortbread. Repeat with another third of cream, the remaining strawberry mixture, and another third of shortbread. Finish with the remaining cream and top with the last of the shortbread.
- Swirl it together: Take a butter knife or skewer and gently swirl it through the layers. Don’t overdo it—you want distinct ribbons of strawberry.
- Freeze: Cover the pan tightly with plastic wrap or parchment paper. Freeze for at least 6 hours, but overnight is better.
- Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Use a warm ice cream scoop for the best results.
Notes
Keep everything cold for best results. Don’t skip cooking the strawberries to prevent ice crystals. Crush shortbread into a mix of crumbs and small chunks. Let ice cream sit at room temperature for 5-10 minutes before serving for easier scooping.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 32
- Sodium: 150
- Fat: 24
- Saturated Fat: 15
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
Keywords: no-churn ice cream, strawberry shortcake, summer dessert, easy ice cream, no ice cream maker