Creamy No-Churn Strawberry Shortcake Ice Cream (Easy 5-Ingredient Recipe)
This creamy no-churn strawberry shortcake ice cream is a nostalgic, easy-to-make dessert that requires no ice cream maker. With just five simple ingredients, it delivers a burst of sweet strawberry and buttery shortbread in every scoop.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes (includes freezing)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (480 ml) heavy cream or heavy whipping cream
- 1 can (14 ounces / 397 g) sweetened condensed milk
- 1 ½ cups (about 200 g) fresh strawberries, hulled and diced
- 1 teaspoon pure vanilla extract
- 1 cup (about 100 g) shortbread cookies, roughly crushed
- Optional: tiny pinch of sea salt
Instructions
- Prep your strawberries: Wash, hull, and dice strawberries into ¼-inch cubes. Toss with 1 tablespoon of sweetened condensed milk and let sit for 10 minutes.
- Chill your equipment (optional): Place mixing bowl and beaters in freezer for 10-15 minutes.
- Whip the heavy cream: In a chilled bowl, whip cold heavy cream with an electric hand mixer on medium-high speed until stiff peaks form (3-4 minutes).
- Fold in sweetened condensed milk and vanilla: Gently fold the entire can of sweetened condensed milk and vanilla extract into the whipped cream until smooth and thick.
- Add strawberries and shortbread: Gently fold in the macerated strawberries (with juice) and crushed shortbread cookies until just combined, leaving visible swirls.
- Transfer to loaf pan: Pour mixture into a 9×5-inch loaf pan, spread evenly, and tap gently to release air bubbles. Press plastic wrap directly onto the surface.
- Freeze: Freeze for at least 6 hours or overnight until firm.
- Serve: Let sit at room temperature for 5-10 minutes before scooping. Garnish with extra strawberries and shortbread crumbs if desired.
Notes
For best texture, use cold heavy cream and do not over-whip. Macerating strawberries in condensed milk prevents icy chunks. If ice cream is too hard after freezing, let sit at room temperature for 10-15 minutes before scooping. For a dairy-free version, use full-fat coconut cream and dairy-free condensed milk. For gluten-free, use gluten-free shortbread cookies.
Nutrition
- Serving Size: 1/2 cup
- Calories: 380
- Sugar: 32
- Fat: 24
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
Keywords: no-churn ice cream, strawberry shortcake ice cream, easy ice cream, 5-ingredient ice cream, summer dessert, homemade ice cream