Why I’ll Love This Recipe

I enjoy this recipe because it requires only a handful of ingredients and very little hands-on work. I simply mix everything together, freeze it, and let time do the rest. The combination of creamy ice cream, juicy strawberries, and buttery shortcake pieces creates a delicious balance of flavors and textures that I always look forward to.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the ice cream base:

2 cups heavy whipping cream
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Pinch of salt

For the mix-ins:

2 cups fresh strawberries, diced
1 tablespoon granulated sugar
1 cup crushed shortbread cookies or vanilla sandwich cookies
2 tablespoons melted butter (if making a cookie crumble)

Optional garnish:

Fresh strawberry slices
Extra cookie crumbs

Directions

I combine the diced strawberries with the granulated sugar and let them sit for about 15 minutes until they become juicy.
I whip the heavy cream until stiff peaks form.
I stir together the sweetened condensed milk, vanilla extract, and a pinch of salt in a separate bowl.
I gently fold the whipped cream into the condensed milk mixture until fully combined.
I mix the crushed cookies with the melted butter if I want a crisp cookie crumble.
I gently fold the strawberries and most of the cookie pieces into the ice cream mixture, reserving a few for the top.
I transfer the mixture to a freezer-safe loaf pan or airtight container.
I sprinkle the remaining cookie crumbs over the top and lightly swirl them into the mixture.
I cover the container tightly and freeze for at least 6 hours or overnight.
I let the ice cream sit at room temperature for 5–10 minutes before scooping and serving.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Freeze Time: 6 hours
Total Time: About 6 hours 20 minutes

Variations

I add fresh blueberries or raspberries for a mixed berry version.
I swirl strawberry jam into the mixture for an even stronger strawberry flavor.
I use crushed graham crackers instead of shortbread cookies for a different texture.
I mix in white chocolate chips for extra sweetness.
I add a little lemon zest to brighten the flavor of the strawberries.

Storage/Reheating

I store the ice cream in an airtight freezer-safe container for up to 2 weeks. I press a piece of plastic wrap directly onto the surface before sealing the container to help reduce ice crystals. I let the ice cream soften at room temperature for 5–10 minutes before scooping. I do not reheat this dessert because it is meant to be served frozen.

FAQs

Can I use frozen strawberries?

I can use frozen strawberries if I thaw and drain them well before mixing them into the ice cream to prevent excess ice from forming.

Do I need an ice cream maker?

No. I make this recipe entirely by hand, so an ice cream maker is not necessary.

Can I use store-bought pound cake instead of cookies?

Yes. I sometimes fold in small cubes of pound cake for a texture that is even closer to traditional strawberry shortcake.

How long does the ice cream need to freeze?

I freeze it for at least 6 hours, although overnight freezing gives the best texture.

Can I make this recipe ahead of time?

Yes. I often prepare it several days in advance because it keeps well in the freezer and is ready whenever I want to serve it.

Conclusion

I always enjoy making No Churn Strawberry Shortcake Ice Cream because it transforms a classic dessert into a creamy frozen treat with very little effort. The combination of fresh strawberries, crunchy cookie pieces, and a rich vanilla base makes every scoop satisfying and refreshing. It is a simple recipe that I can prepare ahead of time and serve whenever I want a homemade dessert that everyone will love.

No Churn Strawberry Shortcake Ice Cream

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No Churn Strawberry Shortcake Ice Cream is a rich and creamy frozen dessert made without an ice cream maker. Packed with sweet strawberries, buttery cookie crumbles, and a smooth vanilla base, it’s an easy treat that’s perfect for warm days and special occasions.

Author: Laura
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 8 servings
Category: Dessert
Method: No-Churn
Cuisine: American
Diet: Vegetarian

Instructions

Combine the diced strawberries with the granulated sugar and let them sit for about 15 minutes until juicy.
Whip the heavy whipping cream until stiff peaks form.
In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and a pinch of salt.
Gently fold the whipped cream into the condensed milk mixture until fully combined.
If desired, mix the crushed cookies with the melted butter to create a crisp cookie crumble.
Fold the strawberries and most of the cookie pieces into the ice cream mixture, reserving a small amount for the top.
Transfer the mixture to a freezer-safe loaf pan or airtight container.
Sprinkle the reserved cookie crumbs over the top and gently swirl them into the mixture.
Cover tightly and freeze for at least 6 hours or overnight.
Let the ice cream sit at room temperature for 5–10 minutes before scooping and serving.

Notes

Use fresh strawberries for the best flavor and texture.
If using frozen strawberries, thaw and drain them well before adding.
Press plastic wrap directly onto the surface before sealing to help reduce ice crystals.
Swirl in strawberry jam or add mixed berries for extra flavor variations.
Store in an airtight freezer-safe container for up to 2 weeks.

Nutrition

Serving Size: 1 serving
Calories: 390 kcal
Sugar: 31 g
Sodium: 95 mg
Fat: 26 g
Saturated Fat: 16 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 80 mg