Craving decadent homemade ice cream, but don't have an ice cream machine? Then try this Strawberry Shortcake Ice Cream! Five ingredients, full of fresh strawberries, crumbled biscuits, and ready in a few hours with no churning; the perfect summer ice cream!
2¾ cups fresh strawberries; 2 cups hulled, ¾ cup hulled and diced
1¼ cups crushed Shortcake biscuits
Instructions
Place heavy cream into a large bowl or the bowl of your stand mixer and whisk on medium-high speed until you almost have soft peaks; you're looking for a light, fluffy mixture that will hold its shape for around 5 seconds when you lift the whisk out before falling back down.
Add in the can of condensed milk and vanilla extract and mix on medium speed until well combined.
Place 2 cups of strawberries into a food processor and blitz until smooth.
Add the pureed strawberries into your ice cream base and mix until combined; the mixture will be a very pale pink.
Add in most of the ¾ cups diced strawberries (leave some to garnish) and 1 cup of biscuit crumbs and stir in by hand until evenly distributed.
Pour the ice cream mixture into a 2 pound loaf tin or large clip lid container and smooth over.
Sprinkle the remaining ¼ cup biscuit crumbs over the top of the ice cream and follow that with the strawberries you reserved.
Cover in cling film and place in the freezer until set, 6-8 hours.
Leave out for 10 minutes before serving. Ice cream will keep covered in the freezer for up to a month.
Recipe by SoFabFood at https://sofabfood.com/no-churn-strawberry-shortcake-ice-cream-recipe/