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Creamy No-Churn Strawberry Shortcake Ice Cream

creamy no-churn strawberry shortcake ice cream - featured image
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A quick and easy homemade no-churn ice cream featuring fresh strawberries and buttery shortcake pieces, delivering a creamy, fruity dessert perfect for warm weather.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 ½ cups (about 225 g) fresh strawberries, hulled and sliced
  • 1 teaspoon vanilla extract
  • 1 cup (about 120 g) shortcake or biscuit pieces, roughly chopped
  • 1 teaspoon lemon juice
  • 1–2 tablespoons sugar (optional, if strawberries are not sweet enough)

Instructions

  1. Rinse, hull, and slice 1 ½ cups of fresh strawberries. Toss with 1 teaspoon lemon juice and 1-2 tablespoons sugar if needed. Let macerate while preparing cream.
  2. Pour 2 cups (480 ml) cold heavy whipping cream into a chilled mixing bowl. Whip with an electric mixer on medium-high speed until soft peaks form.
  3. Gently fold in 1 can (14 oz / 396 g) sweetened condensed milk and 1 teaspoon vanilla extract into the whipped cream.
  4. Fold in the macerated strawberries with their juices and 1 cup (120 g) chopped shortcake pieces until evenly distributed.
  5. Transfer mixture to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 8 hours or overnight.
  6. Before serving, let ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop and enjoy.

Notes

Whip cream to soft peaks to avoid butter formation. Use fresh or properly thawed strawberries to prevent ice crystals. Fold ingredients gently to keep airiness. Use a shallow, wide container for even freezing. Let ice cream soften before scooping for best texture.

Nutrition

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

Find it online: https://sagestirs.com/creamy-no-churn-strawberry-shortcake-ice-cream-recipe-easy-homemade-dessert/