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No-Churn Strawberry Shortcake Ice Cream

No-Churn Strawberry Shortcake Ice Cream
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This no-churn strawberry shortcake ice cream brings together the classic flavors of ripe strawberries, sweet cream, and tender shortcake in a rich, scoopable frozen dessert. With no ice cream maker required, this recipe yields a creamy texture with chunks of fresh fruit and buttery shortcake crumbles throughout.

Ingredients

Scale
  • 1 lb fresh strawberries, hulled and sliced 1/4-inch thick
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract, divided
  • 2 cups heavy cream, well chilled
  • 1 can (14 oz) sweetened condensed milk
  • 4 oz shortcake biscuits (about 1 cup crushed), roughly crushed into 1/2-inch pieces

Instructions

  1. In a medium bowl, combine the sliced strawberries, sugar, and 1/2 teaspoon vanilla extract. Stir gently to coat, then let macerate at room temperature for 30 minutes, stirring once halfway. The berries will release their juices, creating a syrupy concentrate that sweetens the base naturally.
  2. While the berries macerate, place the heavy cream and the remaining 1/2 teaspoon vanilla in a large bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until soft peaks form — the cream should hold its shape when the beaters are lifted, about 2 to 3 minutes. Avoid overbeating, which can turn the cream grainy or into butter.
  3. In a second large bowl, whisk the sweetened condensed milk until smooth and slightly thickened, about 30 seconds. Gently fold in one-third of the whipped cream using a rubber spatula, lifting and turning until just combined — this lightens the condensed milk, making it easier to incorporate the remaining cream without deflating it.
  4. Pour the lightened condensed milk mixture back into the bowl with the remaining whipped cream. Fold gently with the spatula, scraping the bottom and sides, until no white streaks remain. The base should be billowy and thick, similar to a soft mousse.
  5. Strain the macerated strawberries through a fine-mesh sieve set over a small bowl, reserving the syrup for later use. Gently fold the drained berries and half of the crushed shortcake into the cream base with just 3 to 4 strokes — overmixing will turn the ice cream pink and disintegrate the shortcake.
  6. Pour the mixture into a 9×5-inch loaf pan (or any 6-cup freezer-safe container). Spread evenly with the back of a spoon. Drizzle the reserved strawberry syrup over the top, then drag a knife through to create light swirls. Sprinkle the remaining shortcake crumbles evenly on top.
  7. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the pan tightly with a lid or additional plastic wrap. Freeze for at least 8 hours or overnight until firm.
  8. Before serving, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly for easy scooping. Use a warm ice cream scoop for cleaner portions.
  9. Serve in bowls or cones, garnished with extra fresh strawberries or crumbled shortcake if desired. The ice cream will keep well but is best enjoyed within the first week.

Notes

Store in an airtight container in the freezer for up to 2 months. To prevent freezer burn, keep a piece of plastic wrap pressed directly onto the surface. Before scooping, let the ice cream soften at room temperature for 5-10 minutes. Do not microwave to soften as it will melt unevenly. For a lighter version, use 1 1/2 cups heavy cream and omit one shortcake biscuit.

Nutrition

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Find it online: https://inagartencooks.com/no-churn-strawberry-shortcake-ice-cream/