Strawberry Shortcake Ice Cream

A delightful no-churn ice cream that captures the essence of strawberry shortcake, complete with cake pieces and fresh strawberries. Perfect for a summer treat!

Prep : 10 Total : 25 minutes

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Ingredients

For the Ice Cream Base

2 cans sweetened condensed milk
4 cups heavy whipping cream cold
0.5 teaspoon vanilla extract

For the Strawberry Swirl

2 cups fresh strawberries hulled and quartered
0.25 cup granulated sugar

For the Shortcake Pieces

1 cup shortcake cookies crumbled (like Nilla wafers or your favorite pound cake)

Instructions

Preparation Steps

In a large bowl, whip the cold heavy whipping cream until stiff peaks form. Be careful not to over-whip.
Gently fold the sweetened condensed milk and vanilla extract into the whipped cream until just combined.
In a separate small bowl, combine the quartered strawberries and sugar. Let sit for about 10 minutes to macerate and release their juices.
Layer half of the ice cream base into a freezer-safe container. Swirl half of the macerated strawberries over the top. Sprinkle half of the crumbled shortcake cookies.
Repeat the layering with the remaining ice cream base, strawberries, and shortcake cookies.
Cover the container tightly with plastic wrap or a lid and freeze for at least 6-8 hours, or until firm.
Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.

Notes

For an even more intense strawberry flavor, you can lightly mash some of the strawberries before adding them to the swirl. Ensure your heavy cream is very cold for optimal whipping.