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Strawberry Shortcake Ice Cream

cones of strawberry shortcake ice cream

4.5 from 2 reviews

Creamy no churn ice cream with a strawberry swirl, and shortbread pieces throughout.

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

  1. Whip cream with powdered sugar and vanilla in a large bowl
  2. Stir in condensed milk until fully incorporated
  3. Chop, crush, or puree strawberries. If you want a pink swirl throughout your ice cream, puree at least half of them
  4. Fold strawberries and crushed cookies into cream mixture
  5. 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
  6. 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. 
  7. Enjoy!

Keywords: no-churn ice cream, ice cream, strawberry

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