The Ultimate Strawberry Shortcake Ice Cream: No-Churn Recipe

The Ultimate No-Churn Strawberry Shortcake Ice Cream Recipe

If you grew up chasing down the ice cream truck, you know the sound: the jingle, the anticipation, and the pure, sugary bliss of biting into a Strawberry Shortcake Ice Cream bar. That perfect crunch of the golden crumble, the sweet strawberry ribbon, and the creamy vanilla center it’s pure summer nostalgia.

But let’s be real. Those store-bought bars are often more air and stabilizers than actual dessert. That’s why I cracked the code on homemade, no-churn strawberry shortcake ice cream .

This recipe takes just 15 minutes of hands-on prep, requires zero fancy equipment, and results in a texture so velvety and rich, you’ll never buy the store brand version again. This is officially my favorite summer dessert recipe for easy entertaining.

We’re building this flavor bomb from the ground up: a buttery, vanilla laced crumble that shatters when you bite it, a bright, tart strawberry swirl, and a whipped, dreamy ice cream base. Get ready for the best batch of strawberry shortcake ice cream you’ve ever tasted.

The Flavor Architecture: Why This Ice Cream Tastes Like Summer

This isn't just about mixing things and freezing them. We’re using food science hacks to ensure incredible texture without an ice cream machine.

The Science Behind No-Churn Creaminess

The secret weapon in any great no-churn recipe is the duo of cold heavy cream and sweetened condensed milk.

• Sweetened Condensed Milk (The Stabilizer): This is where the magic happens. It’s dense with sugar and milk solids, which significantly lowers the freezing point of the mixture. This prevents large, painful ice crystals from forming, meaning the final product stays soft, creamy, and scoopable not rock hard like a block of ice.
• Heavy Cream (The Aerator): When you whip cold heavy cream, you trap microscopic air bubbles. This volume acts as insulation and gives the finished strawberry shortcake ice cream that light, fluffy, almost marshmallow like body. If the cream isn't cold enough, the fat molecules won't link up properly, and you’ll end up with soup instead of peaks.

Deconstructing the Three Key Components

To achieve that authentic flavor, we must treat the components separately before the final freeze.

1. The Buttery Crumble: We bake the shortbread crumble on its own first. This drives out excess moisture and allows the butter to brown slightly (hello, nutty flavor!). If you just mix raw flour and butter into the base, it turns into gummy paste. We want that golden, crunchy texture that defines strawberry shortcake ice cream .
2. The Strawberry Swirl: Using fresh lemon juice isn't just for flavor; it keeps the strawberries bright and prevents the rich dairy base from overwhelming the fruit’s tartness. Simmering them down slightly ensures the strawberry flavor is concentrated and jammy.

Key Ingredients and Essential Substitutions

This recipe uses simple, cheap ingredients, but quality matters, especially with dairy. Use the best heavy cream you can find you’ll taste the difference.

The Official Ingredients List

• For the Shortcake Crumble:
  • 1 cup All-purpose flour
  • 1/4 cup Granulated sugar
  • 1/4 tsp Fine sea salt
  • 6 Tbsp Unsalted butter, cold and cubed
  • 1/4 tsp Vanilla extract
• For the Strawberry Swirl:
  • 2 cups Fresh or frozen strawberries, chopped
  • 1/4 cup Granulated sugar
  • 1 Tbsp Fresh lemon juice
• For the Ice Cream Base:
  • 2 cups Heavy whipping cream (cold)
  • 1 (14 oz) can Sweetened condensed milk
  • 1 Tbsp Pure vanilla extract
  • Pinch Fine sea salt

Ingredient Substitutions for Dietary Needs

Need to make this dairy-free or gluten-free? Here are the best swap outs, but pay attention to the trade offs!

How To Make Ultra Creamy Strawberry Shortcake Ice Cream

This recipe has four main steps, but we need to start with the components that need chilling time. Total prep time is just 15 minutes, with about 10 minutes of cooking time for the components.

Nutrition Information

Step 1: Preparing the Shortcake Crumble

1. Combine Dry Ingredients: In a medium bowl, whisk together the 1 cup flour, 1/4 cup sugar, and 1/4 tsp salt.
2. Cut in the Butter: Add the 6 Tbsp of cold, cubed butter and the 1/4 tsp vanilla extract. Use your hands or a pastry cutter to incorporate the butter until the mixture resembles coarse, wet sand and holds its shape when squeezed. You want varied sizes some fine dust, some pea-sized chunks.
3. Bake: Spread the crumble mix thinly on a parchment lined baking sheet. Bake at 350°F (175°C) for 8 to 10 minutes, or until deeply golden brown and you can smell the irresistible aroma of baked butter and vanilla.
4. Cool Completely: This is mandatory. Let the crumble cool completely on the tray until bone dry and shatteringly crisp. If it’s warm, it will melt your ice cream base.

Step 2: Cooking the Sweet Strawberry Swirl

1. Simmer: In a small saucepan, combine the 2 cups chopped strawberries, 1/4 cup sugar, and 1 Tbsp lemon juice. Bring to a low simmer over medium heat.
2. Reduce: Cook for about 8 to 10 minutes, stirring occasionally. The berries will soften and release their liquid. The mixture should thicken slightly, coating the back of a spoon.
3. Cool Completely: Remove from heat and pour into a small container. Chill in the refrigerator for at least 30 minutes until totally cold. You need that liquid thick and icy cold before we swirl it into the base.

Step 3: Whipping the Cream Base

1. Whip Cream: In the bowl of a stand mixer or a large bowl with a hand mixer, whip the 2 cups of cold heavy cream on medium high speed until stiff peaks form (meaning when you lift the whisk, the peaks hold their shape firmly and don't flop over). This usually takes 3 to 5 minutes.
2. Fold in Condensed Milk: Gently fold in the can of sweetened condensed milk, 1 Tbsp vanilla extract, and pinch of salt using a rubber spatula. Use a cutting motion don’t stir violently, or you will deflate all the air you just worked so hard to trap! The base should remain thick and voluminous.

Step 4: Layering and Freezing the Mixture

1. Prep: Line a 9x5 inch loaf pan (or similar sized freezer safe container) with parchment paper, leaving an overhang to make lifting easier later.
2. Layer: Pour half of the ice cream base into the prepared pan. Drop dollops of half the chilled strawberry swirl over the top. Use a knife or skewer to gently swirl the jam through the base once or twice. Sprinkle about one-third of the cooled shortcake crumble over this layer.
3. Repeat: Pour the remaining cream base over the top, repeating the strawberry swirl and adding a gentle swirl pattern.
4. Finish: Sprinkle the remaining shortcake crumble over the top, lightly pressing some chunks down into the cream so they freeze within the mixture. This ensures every bite has that essential strawberry shortcake ice cream crunch.
5. Freeze: Cover the pan tightly with plastic wrap (press it right against the surface to prevent freezer burn) and freeze for a minimum of 6 hours, or ideally, overnight ( 375 minutes total freezing time).

Essential Tips and Troubleshooting for No-Churn Ice Cream

We all make mistakes in the kitchen! Don't let a soupy base or icy texture ruin your perfect strawberry shortcake ice cream .

Common Mistakes and Solutions

Preventing Ice Crystals and Freezer Burn

The enemy of creamy, delicious ice cream is air contact. Once you layer the mix, press plastic wrap directly onto the surface of the ice cream before putting the lid on the container. This eliminates the pocket of air where ice crystals love to form.

Storing and Preparing Your make-ahead Dessert

This ice cream cake recipe variation is fantastic because it's completely make-ahead, making it perfect for summer parties. If you love easy make-ahead desserts like this, you should also check out my recipe for Chocolate Peanut Butter Banana Yogurt Pops: Ultra Creamy Recipe for another freezer staple.

Optimal Freezing Temperature and Duration

The ice cream needs at least 6 hours at 0°F (-18°C) to fully set and achieve that dense, rich texture. Freezing it in a loaf pan, rather than a wide casserole dish, helps it set quicker and more evenly.

The Secret to Perfectly Scoopable Ice Cream

Because this strawberry shortcake ice cream is so rich, it doesn't freeze quite as hard as water based desserts. However, for perfect scoops, let the container sit out on the counter for 5 to 10 minutes before serving.

Run your scoop under hot water and dry it between scoops for a clean presentation.

How Long Does Homemade Ice Cream Last?

Stored properly (tightly sealed, protected from air), homemade no-churn ice cream will maintain peak quality for about 2 weeks. After that, it might start developing slight freezer burn, especially if you open and close the container frequently.

Perfect Pairings

This strawberry shortcake ice cream is already a full dessert experience, but if you’re hosting, try serving it alongside something warm and rich, like a drizzle of white chocolate ganache or a simple shortbread cookie. If you're celebrating with a full dessert spread, my Super Moist Carrot Cake: Tender Crumb Cream Cheese Frosting provides a fantastic textural contrast.

Enjoy this nostalgic treat it’s the taste of summer sunshine in every glorious, crunchy, creamy scoop.