Strawberry Shortcake Ice Cream (No Churn)Jump to Recipe
A no churn ice cream recipe made with homemade roasted strawberries and shortbread cookie crumble. This strawberry shortcake ice cream recipe is so easy to make and is the perfect flavor to kick off summer!
How to Make Homemade Strawberry Ice Cream
The base of the strawberry ice cream is only 2 ingredients- yes really only 2 ingredients and takes 5 minutes to whip together! Once I discovered this super simple no churn ice cream method and how creamy it was, I can’t stop making different flavors and variations. Like Key Lime Ice Cream Cake or Blackberry Cheesecake Ice Cream Pie or Thin Mint Ice Cream Bars. They are all so easy and the perfect introduction to homemade ice cream cake.
The base of the ice cream starts with heavy whipping cream and sweetened condensed milk. That’s it! Whip the heavy whipping cream until medium-stiff peaks form and fold in the sweetened condensed milk. This strawberry shortcake ice cream calls for the addition of homemade roasted strawberry puree and crushed shortbread cookies and it’s such a delicious flavor to kick of strawberry season and summer!
How to Roast Strawberries
After I discovered the flavor of roasted strawberries (and delicious smell!), I want to roast them every time I buy strawberries. Not to mention, spread them on everything. Roasting strawberries is incredibly simple and doesn’t require much attention at all.
Wash and cut the strawberries and toss with a little sugar, lemon, and extract (optional). Spread on a baking sheet and bake in the oven for 30 minutes or until fragrant and caramelized. After roasting them, I suggest simmering on the stovetop for another 10 minutes or so. This deepens the color and flavor a bit more. This step is not required but I tested both ways and found that the strawberry flavor was more intense and a deeper, richer flavor after also simmering on the stovetop. Then using a blender or hand held mixer, create a puree.
Store the puree in an airtight container in the refrigerator for 2 weeks and allow to come to room temperature or cool for 1-2 hours before using in the ice cream.
Can I Roast Frozen Strawberries?
Yes but it’s not recommended as it holds more water than fresh strawberries and ends up being a bit more watery. But if that is your only option, it does work just fine!
Roasting strawberries does make a big difference with flavor for this strawberry ice cream. Its a deeper, caramelized strawberry flavor and you can either create swirls in the ice cream (shown below) or fold the roasted strawberry puree into the ice cream batter to yield a more traditional pink ice cream.
The waffles cones were easy to find from Target and we lined a round cake pan with parchment paper to fill and freeze the ice cream. But any pan works great for freezing the ice cream, just make sure it can withhold the freezer temperature. I used these Shortbread Cookies also found at Target and most grocery stories.
If you love this recipe, we would appreciate any feedback below! Thank you for stopping by and I hope this Strawberry Shortcake Ice Cream brings a little dose of joy to you and your family this summer.
Strawberry Shortcake Ice Cream
- 1 lb fresh strawberries washed and cut
- 3 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- zest and juice from 1/2 lemon
No Churn Ice Cream
- 2 cups heavy whipping cream
- 6 oz sweetened condensed milk (1/2 can) *add more for additional sweetness
- crushed shortbread cookies
- roasted strawberry puree
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Wash and cut strawberries and toss with sugar, lemon, and extracts.
- Place strawberries on a baking sheet and roast for 30 minutes or until fragrant and slightly caramelized
- Transfer warm strawberries to a medium saucepan on the stovetop and bring to a simmer. Allow to simmer for 10-15 minutes or until slightly thickened.
- Using a food processor, blender, puree the strawberries and transfer to the refrigerator to cool.
No Churn Ice Cream
- Line a 8" or 9" Round Cake pan or a 9×5 loaf pan with parchment paper and set aside.
- In a stand mixer with the whisk attachment or hand held mixer on medium speed- beat the heavy whipping cream until medium peaks form.
- Fold in the sweetened condensed milk.
- Place 1/2 of the whipped cream mixture into the pan, add dollops of the roasted strawberry puree and using a knife or toothpick, run lines through the strawberry puree to create a swirl. Sprinkle crushed shortbread cookies. Add remaining 1/2 of the ice cream mixture, top with strawberry and crushed cookies.
- Cover with plastic wrap and place in the freezer to firm up for 8-12 hours. Serve and enjoy!