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No-Churn Strawberry Shortcake Ice Cream: Easy 3-Ingredient Recipe

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This no-churn strawberry shortcake ice cream is creamy, packed with real strawberry flavor, and features crunchy shortcake bits. It requires only 3 main ingredients and no ice cream maker, making it a perfect summer treat.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1 teaspoon vanilla extract (pure preferred)
  • Pinch of fine sea salt
  • 1/2 cup (160 g) strawberry jam or preserves
  • 1 tablespoon water
  • 6 to 8 shortcake cookies or sponge cake fingers
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C) or heat a small skillet over medium heat. Cut shortcake cookies into rough 1/2-inch chunks. Toss with melted butter until lightly coated. Spread on a baking sheet or in skillet and toast for 5-7 minutes, shaking halfway, until golden and fragrant. Let cool completely.
  2. Pour cold heavy cream into a chilled mixing bowl. Beat on medium-high speed until stiff peaks form, about 3-4 minutes. Do not over-whip.
  3. In a small bowl, stir together sweetened condensed milk, vanilla extract, and salt until smooth. Fold about 1 cup of whipped cream into the condensed milk mixture to lighten it. Then pour this mixture back into the remaining whipped cream and gently fold until no white streaks remain.
  4. In a small microwave-safe bowl or saucepan, warm strawberry jam with 1 tablespoon water until loose and runny (microwave 15-20 seconds or stove about 1 minute). Let cool slightly.
  5. Spread about one-third of the cream base into a loaf pan. Drizzle with one-third of the thinned jam, then scatter one-third of the toasted shortcake bits. Repeat layering two more times. Use a butter knife or skewer to gently swirl in a figure-eight pattern, being careful not to over-swirl.
  6. Press parchment paper or plastic wrap directly onto the surface of the ice cream. Cover pan with foil or lid. Freeze for at least 6 hours, preferably overnight (8-12 hours).

Notes

Toast the shortcake cookies to keep them crunchy. Chill the mixing bowl before whipping cream. Do not over-whip cream. Let jam cool before swirling. Freeze for at least 6 hours, preferably overnight. For best texture, enjoy within 3-4 days.

Nutrition

Keywords: no-churn ice cream, strawberry shortcake, easy ice cream, 3-ingredient ice cream, summer dessert, no ice cream maker

Find it online: https://breezybake.com/no-churn-strawberry-shortcake-ice-cream-easy-3-ingredient-recipe/