Strawberry Shortcake Ice Cream (No-Churn Recipe)
This no-churn Strawberry Shortcake Ice Cream is creamy, dreamy, and packed with texture in every bite. You’ve got rich vanilla-sweet ice cream, soft chunks of pound cake, crunchy Golden Oreo bits, and fresh strawberries swirled with syrup. No ice cream machine needed! It’s cold, luscious, and just the right mix of smooth and crumbly… like summer dessert decided to show off a little.
WHY YOU’LL LOVE STRAWBERRY SHORT CAKE ICE CREAM
- No ice cream maker… no problem
- Creamy base with real strawberry shortcake vibes
- Layers of soft, crunchy, and fruity in every scoop
- Comes together in minutes, then the freezer does the work
- Feels special without being complicated
Strawberry Shortcake Ice Cream
This is one of those desserts that looks like you fussed… but you absolutely did not. I love that.
You stir, fold, swirl, and walk away. That’s it.
The pound cake stays soft, the cookies keep a little crunch, and those strawberry ribbons? That’s where things get interesting.
Don’t overmix that part. Let it be a little messy. It’s supposed to look swirled, not stirred into oblivion.
Pull this homemade strawberry shortcake ice cream out after dinner and just watch… people suddenly have room for dessert.
INGREDIENT NOTES
- Heavy Cream + Sweetened Condensed Milk: This is your no-churn magic. It freezes creamy without needing an ice cream machine.
- Pound Cake: Soft is key. Dry cake turns a little tough in the freezer, and we’re not doing that.
- Golden Oreo Cookies: These add that classic strawberry shortcake crunch and a little vanilla sweetness.
- Fresh Strawberries: Chop them small so you get juicy bits in every bite.
- Strawberry Syrup: This creates those pretty ribbons and boosts the berry flavor without watering things down.
VARIATIONS
Chocolate Twist: Add white chocolate chips or a drizzle of melted chocolate between layers.
Berry Mix: Replace some of the strawberries with raspberries or blueberries.
Lemon Shortcake: Add a little lemon zest for a bright, citrusy version.
Graham Crunch: Use crushed graham crackers instead of Oreos for a more classic shortcake feel.
Strawberry Sauce Swap: Use homemade strawberry sauce instead of bottled syrup for a fresher flavor.
Lighter Version: Whip the heavy cream first, then fold in the sweetened condensed milk. The texture will be softer.
Extra Cake: Add more pound cake squares if you want strawberry shortcake ice cream that’s extra loaded and dessert-like.
SERVING SUGGESTIONS
- Top with freshly whipped cream and extra fresh strawberries.
- Add a drizzle of strawberry syrup or chocolate sauce.
- Scoop strawberry short cake ice cream into cones if you want full ice cream shop energy.
- Pair with our Classic Strawberry Shortcake Recipe for a full strawberry dessert spread.
STRAWBERRY SHORTCAKE ICE CREAM RECIPE FAQ
Nope. This version keeps it simple… just mix and freeze.
Not if you use soft pound cake. It stays tender and almost creamy.
You can, but thaw and drain them first so you don’t add excess water. And use frozen whole strawberries, not the kind in sugar.
No churn ice cream needs at least 4 hours, but overnight gives you the best texture.
I’ve made a lot of no-churn ice creams over the years, and the biggest mistake people make is overmixing once the good stuff goes in.
You want layers. You want pockets of flavor. That swirl of strawberry syrup isn’t just for looks… it keeps bites from all tasting the same.
And when you’re adding cake, it’s all about texture. Too dry, and it turns chewy in a bad way. Soft cake absorbs just enough of that creamy base to turn into something really special.
This strawberry shortcake ice cream recipe isn’t tricky or difficult to make. It just requires care and attention.
DONNA’S PRO TIPS
- Taste your strawberries. If they’re bland, add a touch more syrup.
- Cut the pound cake into small, even cubes so it distributes nicely.
- Don’t over-stir after adding the syrup. Keep those ribbons intact!
- Press plastic wrap directly on the surface before freezing to avoid ice crystals.
- Use a metal loaf pan for faster freezing.
- Store toward the back of the freezer where the temperature is most consistent.
- Before scooping, let the ice cream sit at room temp for a few minutes to soften.
TOOLS NEEDED
- Large Mixing Bowl or Loaf Pan: You can mix and freeze in the same dish to keep things simple.
- Spatula or Spoon: For folding everything together gently.
- Measuring Cups: Helpful for keeping the ratios right.
- Plastic Wrap or Lid: To cover homemade strawberry shortcake ice cream tightly and prevent ice crystals.
- Freezer Space: Make sure you’ve got a flat spot ready!
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- No-churn strawberry shortcake ice cream with cake, cookies, and berries
- Creamy base made from heavy cream and condensed milk
- Pound cake stays soft if it starts soft
- Golden Oreos add crunch and sweetness
- Strawberry syrup creates ribbons of flavor
- Minimal prep, freezer does the rest
- Best after at least 4 hours (overnight is even better)
- Easy, layered dessert that feels a little special without extra work
Strawberry Shortcake Ice Cream (No-Churn Recipe)
Equipment
- loaf pan – Be sure to use a metal loaf pan – Cold glass breaks easily, and metal will chill the ice cream faster.
- heat-resistant silicone spatula – Because it's heat resistant, I use this spatula for cooking too.
- ice cream scoop – I have several scoops in my kitchen, but this one is my favorite!
Ingredients
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 6 ounces pound cake, cut into 1 inch cubes , (about ¾ cup)
- 5 Golden Oreo cookies, crumbled
- 1 cup fresh strawberries, chopped , (about 6 ounces)
- 2 tablespoons strawberry syrup
Instructions
- MIX BASE: In a large freezer-safe bowl or 2-pound loaf pan, stir together 2 cups heavy cream and 14 ounces sweetened condensed milk until smooth and fully combined.
- ADD MIX-INS: Gently stir in 6 ounces pound cake, cut into 1 inch cubes and 5 Golden Oreo cookies, crumbled.
- ADD STRAWBERRIES: Scatter 1 cup fresh strawberries, chopped over the mixture and fold gently so they are evenly distributed without clumping.
- SWIRL SYRUP: Drizzle 2 tablespoons strawberry syrup over the mixture, adding a little at a time in different spots. Gently swirl with a spoon to create ribbons without fully mixing.
- FREEZE: Cover tightly with a lid, plastic wrap, or foil. Freeze for at least 4 hours, or until the ice cream is firm.
- SERVE: Scoop and serve straight from the freezer.
Donna’s Notes
Nutrition
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 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
All of your ice-cream recipes have been absolutely amazing, and this one takes the cake. I loved this so much I’m going to be making it for years to come!
So easy to make, and the result is a delicious Strawberry Shortcake Ice Cream!
Hi Aaliyah!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
This recipe for Strawberry Shortcake Ice Cream is a winner! I added some chocolate chips for extra texture, and it turned out fantastic. Thanks for the inspiration!
Hi Elizabeth!
I’m glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn