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!
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
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 strawberry shortcake ice cream recipe with condensed milk as a base for all kinds of mix-ins!
Want a gluten-free no churn strawberry ice cream? Look no further than my 2-ingredient nice cream recipe — it’s just as easy to make!
Strawberry Shortcake Ice Cream Ingredients
- Heavy Cream – This is the key to silky, creamy ice cream. If you find that the texture is too dense for your liking, you can whip the cream in a separate bowl before adding it to the condensed milk.
- Sweetened Condensed Milk – Please do not confuse this with evaporated milk! This ingredient replaces the traditional custard base of ice cream.
Also, condensed milk helps your sweet treat set up in the freezer.
- Pound Cake – I like using homemade butter pound cake, but store-bought works just as well. Half of a frozen 16oz.
Sara Lee pound cake yields the right amount of 1-inch cubes you’ll need for this strawberry shortcake ice cream recipe (about ¾ cup).
- Golden Oreos – You’ll need 4 to 5 cookies, broken into small pieces. Shortbread cookies would taste just as delicious, or use any flavor you’d like, even chocolate!
- Fresh Strawberries – The darker the color, the sweeter the berries tend to be. In a pinch, you can use frozen berries but don’t thaw them first.
Rinse them under cool water, remove the stems, and chop the ripe strawberries to add to the creamy base.
- Strawberry Syrup – I have an easy strawberry syrup recipe that you can make 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 works if you’re short on time.
Kitchen Tools You’ll Need
- Loaf Pan – Metal pans work best for storing this homemade strawberry short cake 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 Recipe FAQ
Most strawberry shortcake ice cream recipes use fresh berries! Not only that but the ribbons of syrup are made with juicy, ripe strawberries as well.
The longer the mixture sits in the freezer, the firmer it will become. You could also mix a little bit of cornstarch into the strawberry shortcake ice cream base, but I’ve never found it necessary.
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 this strawberry shortcake ice cream (or any flavor) set and keep it from becoming rock hard — and I’m all for fewer steps and dishes to clean!
Prep Ahead Instructions
There’s already a degree of planning needed for strawberry shortcake ice cream recipes — 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 Short Cake Ice Cream
Not only can you make strawberry short cake ice cream in the same pan it chills in, but you can store it in the pan too!
Keep it covered tightly with plastic wrap or foil or use a freezer-safe pan that comes with a lid.
Homemade ice cream keeps for a week or two in the freezer — just know that the Oreo pieces will soften the longer it sits.
With love, from our simple kitchen to yours.
Other No Churn Ice Cream Recipes
Strawberry Shortcake Ice Cream (No Churn)
- In a large freezer safe bowl or dish, stir the heavy cream and sweetened condensed milk together. (I use a 2-pound loaf pan.)
- Stir in pound cake cubes and crumbled Golden Oreo pieces, then scatter the chopped strawberries throughout the mixture (scattering prevents them from clumping together).
- Incorporate the strawberry syrup, ½ tablespoon at a time, to different areas of the ice cream so that it’s spread out evenly.
- Cover the pan tightly with a lid, plastic wrap, or foil, and place it in the freezer.
- Allow the ice cream to chill for at least 4 hours or until frozen solid.
- 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.
- Cookies: Feel free to use another flavor or variety of cookie.
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
First published May 2022, updated and republished May 2023
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