Strawberry Shortcake Ice Cream (No Churn)

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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 ice cream ingredients in white bowls

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, a fantastic cheesecake ice cream, plus a delectable maple bacon blend with real bits of bacon.

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!

crushed golden oreos in no churn ice cream

No Churn Strawberry Ice Cream Ingredients

  • Heavy Cream – This is the key to silky, creamy strawberry 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 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.

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Kitchen Tools You’ll 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.
making ice cream recipe with condensed milk in loaf pan

Strawberry Shortcake Ice Cream FAQ

Is strawberry ice cream made with real strawberries?

This recipe uses fresh berries! Not only that, 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!

scoop of strawberry shortcake ice cream in 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 store it in the pan too! Keep it covered tightly with plastic wrap or foil or use 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.

scooping strawberry shortcake ice cream


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scooping strawberry ice cream from container

Other No Churn Ice Cream Recipes

titled (and shown): strawberry shortcake ice cream recipe

Strawberry Shortcake Ice Cream

Donna Elick
No churn strawberry shortcake ice cream is rich and creamy, with cake and berries in every bite. The best recipe for an easy summer dessert!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 8 mins
Freeze Time 4 hrs
Total Time 4 hrs 8 mins
Course Dessert
Cuisine American
Method Freezer
Servings 6 – 8


  • 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!


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


  • 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.

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. Cookies: Feel free to use another flavor or variety of cookie.
  3. 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.


Serving: 2scoops | Calories: 631cal | Carbohydrates: 67g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 321mg | Sugar: 56g | Fiber: 1g | Calcium: 268mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
pinterest collage of strawberry shortcake ice cream

First published May 2022

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One Comment

  1. 5 stars
    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!

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