Go Back Email Link

Strawberry Shortcake Ice Cream

Karina Kari
This no-churn Strawberry Shortcake Ice Cream blends fresh strawberries, creamy whipped cream, and soft cake crumbles into a luscious, easy-to-make frozen dessert.
Perfect for summer gatherings or a sweet everyday treat, it’s ready in just a few steps and delivers a velvety texture with every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 35 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

  • 1 medium-sized pot
  • 1 mixing bowl
  • 1 Stand mixer or hand mixer
  • 1 spatula
  • 1 freezer-safe container

Ingredients
  

  • 2 cups fresh strawberries diced
  • 2 tbsp strawberry jam
  • 3 tbsp granulated sugar
  • 3 tbsp lemon juice
  • 8 oz cream cheese room temperature
  • 14 oz sweetened condensed milk
  • 1 tbsp pure vanilla extract
  • 2 cups heavy whipping cream
  • 1 cup crumbled cake or ¾ cup crushed shortbread cookies

Instructions
 

  • Prepare the Strawberry Base: Start by washing and dicing 2 cups of fresh strawberries into small, bite-sized pieces.
    Place the strawberries in a medium-sized pot along with 2 tablespoons of strawberry jam, 3 tablespoons of granulated sugar, and 3 tablespoons of fresh lemon juice.
    Stir everything together gently to combine.
    Place the pot over medium-high heat and bring the mixture to a gentle boil.
    Stir occasionally to ensure the sugar dissolves evenly and the strawberries don’t stick to the bottom.
    Once boiling, reduce the heat slightly and continue cooking for 8–10 minutes.
    The strawberries should soften, release their juices, and thicken into a rich, slightly syrupy sauce.
    Remove from heat and let the strawberry mixture cool to room temperature, then transfer it to the refrigerator for at least 1 hour to chill completely.
  • Whip the Heavy Cream: While the strawberries are cooling, take 2 cups of heavy whipping cream and pour it into a large mixing bowl.
    Using a stand mixer or a hand mixer, beat the cream on medium-high speed until stiff peaks form.
    This means when you lift the beaters, the cream holds its shape firmly.
    Set the whipped cream aside; this will be folded into the ice cream mixture later to create a light, airy texture.
  • Prepare the Cream Cheese Mixture: Next, take 8 ounces of cream cheese, ensuring it’s at room temperature for easy mixing.
    Place it into the bowl of your stand mixer (or a medium mixing bowl if using a hand mixer).
    Beat the cream cheese on medium-high speed until smooth and free of lumps.
    Gradually add 14 ounces of sweetened condensed milk and 1 tablespoon of pure vanilla extract, continuing to beat until the mixture becomes silky and fully combined.
    The result should be a creamy, smooth base that will hold the whipped cream and strawberries perfectly.
  • Fold in the Whipped Cream: Turn off the mixer and carefully fold the stiff whipped cream into the cream cheese mixture using a large spatula.
    Folding gently ensures that the whipped cream retains its airy texture, creating a light, fluffy ice cream base.
    Take your time with this step, moving the spatula in a gentle over-and-under motion until the two mixtures are fully incorporated.
  • Incorporate the Strawberry Mixture: Once the whipped cream is folded in, remove the chilled strawberry mixture from the refrigerator.
    Carefully fold in the strawberries and their syrup into the ice cream base.
    To maintain a beautiful marbled effect, fold only 3–4 times, just until the strawberries are swirled through the mixture.
    Overmixing at this stage will turn the entire ice cream pink and reduce the visual appeal of the distinct strawberry swirls.
  • Layer with Cake or Cookies: Now it’s time to add the crunchy, buttery texture.
    Take a freezer-safe container and begin layering the ice cream mixture with crumbled cake or shortbread cookies.
    Start with a layer of ice cream, followed by a generous layer of cake crumbles, and continue alternating until all of the ice cream and cake are used.
    Gently press each layer to ensure it’s evenly distributed, but don’t compress too much; this helps retain the soft, creamy texture.
  • Freeze Until Firm: Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming.
    Place it in the freezer and let the ice cream freeze for at least 5–7 hours, or ideally overnight.
    This ensures the ice cream sets properly and achieves a firm, scoopable texture.
  • Serve and Enjoy: Before serving, allow the ice cream to sit at room temperature for 5–10 minutes.
    This makes it easier to scoop and enhances its creamy texture.
    Use an ice cream scoop to serve into bowls or cones, making sure to get a little bit of cake crumbles in every scoop.
    Optionally, garnish with fresh strawberry slices or a drizzle of strawberry syrup for an extra special touch.
  • Storage Tips: If you have leftovers, store the ice cream in an airtight container in the freezer for up to 2 weeks.
    Allow it to soften for a few minutes at room temperature before scooping.
    Avoid frequent temperature changes to maintain the smooth texture and prevent ice crystal formation.

Notes

  • Use fully ripe strawberries for maximum sweetness and flavor; underripe berries may taste tart.
  • Ensure the cream cheese is at room temperature before mixing—it prevents lumps and creates a smoother ice cream base.
  • Whip the heavy cream to stiff peaks for a light, airy texture. Soft peaks may result in a denser ice cream.
  • Fold the strawberries gently to preserve the marbled appearance; overmixing can turn the mixture uniformly pink.
  • When layering with cake or shortbread cookies, slightly crumble them rather than powdering—they’ll provide texture without sinking to the bottom.
  • If the ice cream freezes too hard, allow it to sit at room temperature for 5–10 minutes before scooping for easier serving.
QR Code linking back to recipe