Dig into the tangy, sweet, and creamy flavors of Strawberry Shortcake Ice Cream! This no-fuss frozen dessert combines juicy strawberries, velvety cream cheese, and crumbled cake for a fun treat that will have you reaching for seconds and thirds! If you love this, you have to try my Raspberry Ice Cream, Strawberry Shortcake Cake, Strawberry Shortcake Tiramisu, or Strawberry Cheesecake Shortcake.
If you’ve been following GBC for a while now, you’ll know I have a deep affection for this vibrant red fruit! From strawberry tarts and strawberry cheesecake to strawberry lemonade cake and strawberry margarita pie, I’ve made it all!
As we edge closer to summer, I’ve been feeling inspired to create more ice cream flavors to enjoy at home, like strawberry cheesecake ice cream or good ol’ strawberry ice cream. The beauty of this strawberry shortcake no churn ice cream recipe is that it requires NO ice cream maker! Now, you really don’t have an excuse not to try it!
Easy strawberry shortcake ice cream
This strawberry shortcake no churn ice cream is of course inspired by traditional strawberry shortcake, but I’ve transformed those familiar flavors into a creamy, frozen treat. Let me be the first to tell you that each and every spoonful is a revelation, y’all!
The velvety ice cream is bursting with fresh, tangy sweetness and has swirls of vibrant strawberry compote. For the shortcake component, I add crumbled cake (or shortbread cookies) to create a contrast of tastes and textures.
Serve this strawberry shortcake no churn ice cream in a chilled bowl or a waffle cone. Whatever you do, just don’t forget to sprinkle some extra crumbled cake on top. Here’s to the taste of summer!
Ingredients & substitutions
- Strawberries: Provide a juicy, tart flavor that complements the sweetness of the ice cream. You can also use frozen strawberries if fresh berries aren’t available.
- Sugar: Sweetens the strawberries and helps release their juices. You can replace granulated sugar with unrefined cane sugar if you’d prefer.
- Lemon: Freshly squeezed lemon juice imparts a bright, tangy note that balances the sweetness of the strawberries. No lemons on hand? Use lime juice instead.
- Cream cheese: Provides a slightly tangy flavor and a velvety texture. Mascarpone cheese can be used as a substitute if cream cheese isn’t available.
- Condensed milk: Adds sweetness and helps in achieving a smooth, scoopable ice cream texture. Make sure you have condensed milk, not evaporated milk.
- Vanilla extract: Elevates the flavors of the other ingredients. I recommend pure vanilla extract or vanilla bean paste for the most aromatic and delicious results.
- Whipping cream: Whipping and folding the cream into the ice cream mixture creates an irresistibly light and airy texture. You can try non-dairy alternatives like coconut cream with varied results.
- Cake: Provides a tender texture and additional sweetness. Use your favorite cake flavor, or try shortbread cookies or even graham crackers for a twist.
How to make strawberry shortcake no churn ice cream
Step 1: Simmer the strawberries
In a medium-sized pot, combine the diced strawberries, granulated sugar, and lemon juice. Bring the mixture to a boil over medium heat until the strawberries release their juices, soften, and the sauce thickens slightly.
Step 2: Cool the strawberries
Remove the pot from the heat and let the strawberry mixture cool. Once cooled, chill it in the refrigerator for about 1 hour to allow the berries to completely cool down.
Step 3: Mix the cream cheese
In a stand mixer or a medium-sized bowl with a hand mixer, beat the cream cheese on medium-high until smooth. Gradually add the sweetened condensed milk and vanilla extract until the mixture is well combined and creamy.
Step 4: Adding the whipped cream
Turn the mixer off and gently fold the whipped cream into the cream cheese mixture with a spatula. Continue folding the whipped cream until the two mixtures are incorporated, but be careful not to overmix.
Step 5: Incorporate the strawberries
Add the cooled strawberries to the cream cheese and whipped cream mixture. Again, carefully fold in the strawberries, gently swirling them through the batter.
Aim for 3-4 folds to create distinct strawberry swirls while avoiding overmixing. You don’t want to turn the entire ice cream mixture pink!
Step 6: Freeze the ice cream
To assemble the ice cream, alternate between layers of the ice cream mixture and crumbled cake in freezer-safe containers. When the ice cream batter is used up, freeze the containers for at least 5 hours until the ice cream is solid and ready to be served.
Best topping ideas
To take your strawberry shortcake no churn ice cream to the next level, finish it off with some of these toppings:
- Whipped cream: Add a dollop of whipped cream for an extra creamy element.
- Fresh strawberries: Save some sliced strawberries as a fresh garnish.
- Mint: A few mint leaves can add a pop of color and a refreshing note.
- Chocolate: Drizzle on some chocolate sauce for a classic strawberry-chocolate combo.
- Cookies: For added texture and a nod to the “shortcake” part of the dessert, sprinkle on some crumbled shortbread cookies.
Tips and tricks
- Wait for the berries to cool: To prevent a melted mess, let the strawberries cool for at least an hour before folding them into the whipped cream and cream cheese mixture.
- Fold the berries gently: Remember to carefully fold the strawberries into the ice cream base just a few times to avoid turning the whole thing pink!
- Make stiff peaks: Patiently whip the heavy cream until you see stiff peaks. The airiness of the whipped cream will provide a perfect ice cream texture.
What to do with leftovers
If you have extra ice cream you’d like to save for later, keep it in a sealed container in the freezer for up to 2 weeks. Allow it to soften for a few minutes before serving.
If you enjoyed this strawberry shortcake no churn ice cream, take a peek at some more of GBC’s most popular strawberry recipes:
- STRAWBERRY CHEESECAKE ICE CREAM
- NO-BAKE STRAWBERRY CHEESECAKE
- FRESH STRAWBERRY POUND CAKE
- STRAWBERRY PIE RECIPE
Frequently asked questions
Can I use frozen strawberries instead of fresh ones?
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.
Can I use a different fruit instead of strawberries?
Absolutely! You can experiment with other fruits like raspberries, blueberries, or peaches. You will just need to adjust the sugar and cooking time accordingly.
Can I make this recipe without an electric mixer?
Yes, you can mix the ingredients by hand using a whisk and a sturdy spatula for folding.
Strawberry Shortcake Ice Cream
- 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
- 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.