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Easy No-Churn Strawberry Shortcake Ice Cream (Kid-Approved)

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A creamy, no-churn strawberry shortcake ice cream with a jammy strawberry swirl and buttery shortbread crunch. Made without an ice cream machine, this kid-approved dessert is perfect for summer or any time you need a mood boost.

Ingredients

Scale
  • 2 cups fresh or frozen strawberries, hulled and chopped (if using frozen, don’t thaw them first)
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice (fresh-squeezed)
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream (or heavy whipping cream, at least 36% milk fat)
  • 1 can (14 ounces) sweetened condensed milk (full-fat)
  • 1 teaspoon vanilla extract (pure vanilla extract recommended)
  • ⅛ teaspoon salt
  • 1½ cups crushed shortbread cookies (about 12–15 cookies, such as Walkers shortbread fingers or Lorna Doone)

Instructions

  1. Make the Strawberry Swirl: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 8-10 minutes. Mash the berries gently with the back of a spoon as they cook. Remove from heat, stir in the vanilla extract, and let it cool completely. For faster cooling, refrigerate for 15 minutes.
  2. Whip the Cream: Pour the heavy cream into a large mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks form, about 3-5 minutes. Do not over-whip.
  3. Fold in the Sweetened Condensed Milk: In a separate small bowl, stir together the sweetened condensed milk, vanilla extract, and salt. Gently fold this mixture into the whipped cream using a spatula until just combined, with no white streaks remaining.
  4. Layer the Ice Cream: Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides. Spoon about one-third of the cream mixture into the pan and spread evenly. Drizzle about one-third of the cooled strawberry mixture over the top, then sprinkle about one-third of the crushed shortbread cookies. Repeat the layers two more times, ending with a layer of strawberries and shortbread on top. Use a knife or skewer to gently swirl the layers together with a few figure-eight motions.
  5. Freeze: Cover the pan tightly with plastic wrap or a lid. Freeze for at least 6 hours, but preferably overnight.
  6. Serve: Remove the pan from the freezer and let it sit at room temperature for about 5-10 minutes before scooping. Use a warm ice cream scoop for perfect round scoops. Serve immediately.

Notes

Cool the strawberry mixture completely before adding to the whipped cream to prevent deflation. Crush shortbread cookies by hand in a zip-top bag for better texture. For best results, freeze overnight. If ice cream becomes too hard, let it sit at room temperature for 10-15 minutes before scooping.

Nutrition

Keywords: no-churn ice cream, strawberry shortcake, easy ice cream, kid-friendly, summer dessert, no machine ice cream

Find it online: https://morselora.com/easy-no-churn-strawberry-shortcake-ice-cream-kid-approved/