Craving decadent homemade ice cream, but don’t have an ice cream machine? Try this simple recipe for 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!
I don’t know about you, but I still haven’t bitten the bullet and bought an ice cream machine. Partly because I can’t find “the one” and partly because I’m seriously running out of space in my house because my food props are taking over the whole place!
So, being able to make no-churn ice cream is simply amazing to me because it means my family doesn’t miss out on all the delicious flavors I have floating around my head like this Strawberry Shortcake Ice Cream. The base of the recipe is heavy cream and a can of condensed milk. That’s it. Everything else is just an addition to make this delightful, sweet, and flavor-packed frozen dessert.
In total there are only 5 ingredients in this whole recipe. Yes, you have to wait for it to freeze, but honestly, that’s the hardest part because making the ice cream takes less than 10 minutes.
I used 2 and 3/4 cups of fresh strawberries in this ice cream; 2 cups pureed and mixed into the ice cream base and 3/4 cup added into the mixture to give you some chunks of fruit.
Then, I crushed some shortcake biscuits, mixed some into the ice cream and sprinkled some more on top before placing it into the freezer to magically become velvety smooth, creamy homemade ice cream.
I think you’ll agree that because this recipe for Strawberry Shortcake Ice Cream is so incredibly easy to make, it will easily become a new favorite dessert recipe in your house too!
- 2 cups heavy cream
- 1-14oz can of condensed milk
- ½ tsp vanilla extract
- 2¾ cups fresh strawberries; 2 cups hulled, ¾ cup hulled and diced
- 1¼ cups crushed Shortcake biscuits
- 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.
We hope you love this simple No-Churn Strawberry Shortcake Ice Cream recipe from SoFabFood Contributor, Annie Standing from Annie’s Noms, as much as we do. If you like this simple dessert recipe, stop by our Desserts section to find more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and you can visit our Pinterest boards for even more incredible dessert ideas. Enjoy!