Strawberry Shortcake Ice Cream
Creamy no churn ice cream with a strawberry swirl, and shortbread pieces throughout.
- Prep Time: 10 minutes
- Cook Time: 8 hours (freezer)
- Total Time: 8+ hours
- Yield: 8 servings 1x
- Category: dessert
- Method: freezer
- Cuisine: American
Ingredients
Scale
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract or strawberry extract
- 1 12 oz. can sweetened condensed milk (or make your own with this recipe)
- 1 cup broken shortbread cookies or vanilla wafers with some crumbs (use gluten free vanilla wafers for gluten free ice cream)
- 1 1/2 cup strawberries, capped and chopped (can use frozen, thawed)
Instructions
- Whip cream with powdered sugar and vanilla in a large bowl
- Stir in condensed milk until fully incorporated
- Chop, crush, or puree strawberries. If you want a pink swirl throughout your ice cream, puree at least half of them
- Fold strawberries and crushed cookies into cream mixture
- Spoon into a freezer safe container such as a 9×5 loaf pan lined with parchment paper, or Rubbermaid container and freeze for 8 hours
- After 8 hours, wrap will in plastic wrap or foil if using a loaf pan, or simply put the lid on if using a freezer container to avoid freezer burn, and freeze up to 3 months.
- Enjoy!