Sunday, May 1, 2022

Strawberry Shortcake Ice Cream (No Churn)

No churn Strawberry Shortcake Ice Cream is rich and creamy, with bits of cake and cookies in every bite. Enjoy a scoop (or two) on a hot day!

strawberry shortcake ice cream scooped in a pan
Sweet, creamy ice cream swirled with ribbons of strawberry syrup is dotted with fresh fruit, golden Oreo pieces, and cubes of moist pound cake. 
 
This is one frozen dessert you won’t be able to resist.

Little Debbie strawberry shortcake ice cream may be available at your local grocery store, but you can easily make a homemade version that’s just as tasty — or even better, in my opinion!

strawberry shortcake ice cream ingredients

Strawberry Shortcake Ice Cream

There’s nothing quite like homemade strawberry ice cream on a hot summer day, but this recipe puts it over the top. A few simple additions make each bite taste just like the popular shortcake dessert.

In fact, you can use this ice cream recipe with condensed milk as a base for all kinds of mix-ins!

Enjoy more delicious fruit flavors like blueberry or peaches and cream, plus a delectable maple bacon blend with real bits of bacon.

Want a no churn strawberry ice cream that’s gluten free? Look no further than my 2-ingredient recipe that’s just as easy to make.

ice cream base with pound cake and vanilla oreo cookies

Ingredients Needed For No Churn Strawberry Ice Cream

  • Heavy Cream - The key to silky, creamy no churn strawberry ice cream. If you find that the texture is too dense for your liking, you can whip this ingredient in a separate bowl before adding it to the condensed milk.
  • Sweetened Condensed Milk - Not to be confused with evaporated milk! This ingredients replaces the traditional custard base and helps your sweet treat set in the freezer.
  • Pound Cake - I love making a fresh loaf myself, but storebought works just as well. Half of a frozen 16oz Sara Lee pound cake will yield the right amount of 1-inch cubes for this recipe (about ¾ cup).
  • Golden Oreos - You’ll need 4 to 5 cookies, broken into smaller pieces. Shortbread cookies would taste just as delicious!
  • Fresh Strawberries - Clean, destem, and chop ripe strawberries to add to the creamy base. The darker the color, the sweeter they tend to be. In a pinch, you could use frozen berries but don’t thaw them first.
  • Strawberry Syrup - I have an easy homemade recipe made with just 3 ingredients. In fact, I usually have a jar in the fridge all summer long! Hershey’s strawberry syrup or a glaze (fruit dip) from the produce section will work if you’re short on time.

ice cream base with cookies, cake and strawberries

Kitchen Tools You Will Need

  • Loaf Pan - Metal pans work best for storing this homemade strawberry ice cream. You could also use a large stainless steel bowl.

  • A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!

  • Ice Cream Scoop - I have six different scoops scattered around my kitchen, but this one is my go-to.

strawberry shortcake ice cream with strawberry sauce on top

Strawberry Shortcake Ice Cream FAQ

Is strawberry ice cream made with real strawberries?

This recipe sure is! Not only do fresh berries speckle the entire tray, but the ribbons of syrup are made with juicy, ripe strawberries as well.

How do you thicken no churn ice cream?

The longer the mixture sits in the freezer, the firmer it will become. You could also mix a little bit of cornstarch into the base, but I’ve never found it necessary.

What does condensed milk do in ice cream?

When making an ice cream recipe with condensed milk, the syrupy ingredient helps sweeten the mixture and also keeps it soft enough to scoop.

It also creates a denser, richer texture that is irresistible.

Without condensed milk, you would need to use eggs or make a custard base to help the frozen treat set and keep it from becoming rock hard — and I’m all for fewer steps and dishes to clean!

strawberry shortcake ice cream in a cone

Prep Ahead Instructions

There’s already a degree of planning needed for this strawberry shortcake ice cream — it needs to chill for at least 4 hours before it’s firm enough to serve.

Make your pound cake and strawberry syrup up to a day in advance so everything is ready to go. Then, all you need to do is mix everything together!

How To Store No Churn Strawberry Ice Cream

Not only can you make this frozen dessert in the same pan it chills in, but you can use the container for storage too!

Keep it covered tightly with plastic wrap or foil or use pan set that comes with lids. Store for a week or two in the freezer — just know that the Oreo pieces may soften the longer it sits.

ice cream scooped in a full pan

Enjoy!

With love from our simple kitchen to yours. 

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strawberry shortcake ice cream wide photo



Yield: 6-8
Author: Donna Elick
Strawberry Shortcake Ice Cream (No Churn)

Strawberry Shortcake Ice Cream (No Churn)

No churn strawberry shortcake ice cream is rich and creamy, with bits of cake and cookies in every bite. Enjoy a scoop (or two) on a hot day!
Prep time: 8 MinInactive time: 4 HourTotal time: 4 H & 8 M

Ingredients

  • 2 cups heavy cream
  • 14 ounces sweetened condensed milk
  • 6 ounce pound cake, cut into 1-inch cubes, See Notes
  • 5 Golden Oreos, crumbled into pieces
  • 1 cup chopped fresh strawberries
  • 2 tablespoons strawberry syrup, See Notes

Instructions

  1. In a large freezer safe bowl or dish, stir the heavy cream and sweetened condensed milk together. (I use a 2-pound loaf pan.)
  2. Stir in pound cake cubes and crumbled Golden Oreo pieces, then scatter the chopped strawberries throughout the mixture (scattering prevents them from clumping together).
  3. Incorporate the strawberry syrup, ½ tablespoon at a time, to different areas of the ice cream so that it’s spread out evenly.
  4. Cover the pan tightly with a lid, plastic wrap, or foil, and place it in the freezer.
  5. Allow the ice cream to chill for at least 4 hours or until frozen solid.
DONNA'S NOTES
  1. Pound Cake: If you don’t want to use homemade pound cake, half of a frozen 16 oz. Sara Lee pound cake cut into 1-inch cubes yields about 6 oz or ¾ cup.
  2. Strawberry Syrup/Glaze: If you don’t want to use homemade strawberry syrup, you can use store-bought. Something like Hershey’s strawberry syrup, or a strawberry glaze (fruit dip) from the produce section of the grocery store works great.

strawberry shortcake ice cream closeup

Originally published May 2022

https://amzn.to/2npi3zd

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