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strawberry shortcake ice cream scoops

Strawberry Shortcake Ice Cream

A super easy no churn strawberry shortcake ice cream made with homemade roasted strawberries and shortbread cookie crumble.
Prep Time 10 mins
Cook Time 30 mins
Servings 12 servings

Ingredients
  

Roasted Strawberries

  • 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

Instructions
 

Roasted Strawberries

  • 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!
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