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Perfect No-Churn Strawberry Shortcake Ice Cream for Parties

no-churn strawberry shortcake ice cream - featured image
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This no-churn strawberry shortcake ice cream is a creamy, crowd-pleasing dessert that requires no ice cream maker. Made with fresh strawberries, shortbread crumble, and a simple whipped cream base, it’s perfect for parties and can be made ahead.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and chopped (about 12 ounces)
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream (480 ml)
  • 1 can (14 ounces) sweetened condensed milk (396 grams)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 cups shortbread cookies, crushed into small pieces (about 6 ounces)
  • 2 tablespoons melted butter
  • 1 tablespoon brown sugar

Instructions

  1. Make the strawberry swirl: Add the chopped strawberries, sugar, and lemon juice to a medium saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly—about 8 to 10 minutes. Remove from heat, stir in the vanilla, and let it cool completely.
  2. Make the shortbread crumble: While the strawberries cool, crush the shortbread cookies into small pieces. Mix the crumbs with melted butter and brown sugar until evenly coated. Spread on a baking sheet and toast at 350°F (175°C) for 5 to 7 minutes, until golden and fragrant. Let cool completely.
  3. Whip the cream: Pour the cold heavy cream into a chilled mixing bowl. Beat on medium speed until soft peaks form—about 3 to 5 minutes. Do not over-whip.
  4. Fold in the condensed milk: Pour the sweetened condensed milk and vanilla into the whipped cream. Add the pinch of salt. Gently fold everything together using a rubber spatula until thick, smooth, and uniform in color.
  5. Layer everything in the pan: Line a 9×5 inch loaf pan with parchment paper. Spread one-third of the cream mixture evenly in the bottom. Drop spoonfuls of half the cooled strawberry mixture over the top. Sprinkle with half of the shortbread crumble. Repeat with another third of the cream, the remaining strawberries, and the remaining crumble. Finish with the last third of cream on top. Use a knife or skewer to gently swirl the layers together.
  6. Freeze: Cover the pan tightly with plastic wrap or foil. Freeze for at least 6 hours, preferably overnight.
  7. Serve: Let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly before scooping or slicing.

Notes

Make sure the cream, bowl, and beaters are cold before whipping. Toast the shortbread to keep it crunchy. For best texture, make the ice cream 1-2 days ahead. If the ice cream is too hard, let it sit at room temperature for 5-10 minutes or microwave for 10-15 seconds on low.

Nutrition

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

Find it online: https://freshforkful.com/perfect-no-churn-strawberry-shortcake-ice-cream-for-parties/