When spring and summer comes around, I start making my strawberry ice cream like it is going out of style but sometimes I don’t feel like making a custard based ice cream with an ice cream maker. My strawberry shortcake ice cream is my new way to keep it no fuss and no-churn. I just pull out my hand mixer and make the base before freezing it up. No excuses not to make this!
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How to make Strawberry Shortcake Ice Cream
Step 1: Add strawberries, jam, sugar, and lemon juice to a medium-sized pot and bring to a boil over medium-high heat, stirring occasionally.
Continue to boil for an additional 8-10 minutes until juices have released, strawberries have softened and the sauce has thickened quite a bit to concentrate the berries.
Remove strawberries from heat and allow them to cool. Then place them in the refrigerator for 1 hour to completely cool them down.
Step 2: Whip heavy cream to stiff peaks and set aside. Add cream cheese to the bowl of a stand mixer or a medium-sized bowl if using a hand mixer. Beat on medium-high speed, then slowly add in condensed milk and vanilla extract, and mix until completely smooth.
Step 3: Turn off the mixer and fold whipped cream into the cream cheese mixture using a spatula.
Step 4: Once whipped cream is folded in, carefully fold in the strawberries into the batter, only folding 3-4 times just until the strawberries have distinctly swirled through the batter (don’t over fold the strawberries because you will turn the entire ice cream mixture pink).
Step 5: To freeze, alternate adding ice cream mixture and crumbled cake to freezer-safe containers. Freeze for at least 5-7 hours then serve.
Step 6: Let the ice cream sit out for 5 – 10 minutes before serving.
Strawberry Shortcake Ice Cream Recipe
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Ingredients
- 2 cups fresh strawberries diced
- 2 tbsp strawberry jam
- 3 tbsp granulated sugar
- 3 tbsp lemon juice
- 8 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 1 tbsp pure vanilla extract
- 2 cups heavy whipping cream
- 1 cup crumbled cake or 3/4 cup crushed shortbread cookies
Instructions
- Add strawberries, jam, sugar, and lemon juice to a medium-sized pot and bring to a boil over medium-high heat, stirring occasionally.
- Continue to boil for an additional 8-10 minutes until juices have released, strawberries have softened and the sauce has thickened quite a bit to concentrate the berries.
- Remove strawberries from heat and allow them to cool. Then place them in the refrigerator for 1 hour to completely cool them down.
- Whip heavy cream to stiff peaks and set aside.
- Add cream cheese to the bowl of a stand mixer or a medium-sized bowl if using a hand mixer.
- Beat on medium-high speed, then slowly add in condensed milk and vanilla extract, and mix until completely smooth.
- Turn off the mixer and fold whipped cream into the cream cheese mixture using a spatula.
- Once whipped cream is folded in, carefully fold in the strawberries into the batter, only folding 3-4 times just until the strawberries have distinctly swirled through the batter (don’t over fold the strawberries because you will turn the entire ice cream mixture pink).
- To freeze, alternate adding ice cream mixture and crumbled cake to freezer-safe containers. Freeze for at least 5-7 hours then serve.
- Let the ice cream sit out for 5 – 10 minutes before serving.
Notes
Nutrition
Recipe Tips
- Wait for the berries to cool: If you add warm berries to the ice cream base, it will turn too soft almost like soup. Let them cool at least an hour.
- Fold the berries gently: Just a few times will do it so the entire ice cream base doesn’t turn pink.
- Make stiff peaks: Patiently whip the heavy cream until you see stiff peaks. This will give you a light perfect ice cream texture.
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I'll email this recipe to you, so you can come back to it later!
Frequently asked questions
Yes, you can use frozen strawberries. You will need to simmer them with the granulated sugar and lemon for a few minutes longer, but then you can follow the same steps in the recipe.
Yes, you can mix the ingredients by hand using a whisk and a sturdy spatula for folding.
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This recipe is delicious. It is also fairly easy to make, Next up, the brownie ice cream sandwiches. I enjoy Grandbaby Cakes recipes so much and especially this one. I still have a couple servings in the freezer, and once gone I intend to make more!!!
pffff…. if you have leftover ice cream
Enjoyed this for dessert tonight and it was a sweet success! The perfect way to cool down on a hot summer day, indeed!
This recipe combines two of my most favorite things – ice cream and strawberry shortcake – now I don’t have to choose what to have for dessert!
This is the perfect summer ice cream recipe! We had a bunch of strawberries left over from strawberry picking and this was a great way to use them up!
Made this for dessert over the weekend and it was fabulous! I never knew homemade strawberry shortcake ice cream could be so tasty. I will certainly be making this again.
Omg this is a dream of a dessert! Can’t wait to make it, I KNOW I’m going to love it!
Can I put this into my Cuisinart 2 QT countertop ice cream maker or should I stick with no churn!
It is actually best left unchurned.