Strawberry Shortcake No Churn Ice Cream
There’s something nostalgic about strawberry shortcake that makes it feel like a warm hug on a hot day. This no churn ice cream takes everything you love about that classic dessert, juicy strawberries, buttery vanilla cake flavor, and sweet cream, and swirls it into one cool creamy scoop. Whether you’re hosting a backyard cookout or just craving something sweet and simple, this recipe brings all the flavor with none of the fuss. No ice cream maker needed, just a loaf pan and a spoon ready for action.
Why You’re Going to Love This Recipe
• Combines two iconic desserts into one luscious frozen treat
• No churn method means no special equipment required
• Features real homemade strawberry preserves for bold flavor
• Crunchy strawberry shortcake topping gives every bite texture and nostalgia
• Easy to make ahead for parties, potlucks, or summer cravings
Ingredients
Strawberry Preserves
Fresh strawberries
Water
Sugar
Lemon juice
Salt
No Churn Ice Cream Base
Sweetened condensed milk
Cold heavy whipping cream
Vanilla extract or vanilla bean paste
Salt
Strawberry Crunch
Strawberry jello mix
Vanilla pudding mix
Unsalted butter
All-purpose flour
Instructions (WATCH HERE)
Strawberry Crunch
In a small bowl combine the strawberry jello mix with 4 tablespoons of unsalted butter and 1⁄4 cup of flour. Mix until fully incorporated
In another small bowl combine the vanilla pudding mix with 4 tablespoons of unsalted butter and 1⁄4 cup of flour. Mix until fully incorporated
Spread both mixtures onto a parchment lined baking sheet keeping them mostly separate and pressed down firmly
Bake at 350°F for 7 to 8 minutes or until the edges start to bubble
Refrigerate for 2 hours or until completely cooled and firm
Once cooled break into pieces and pulse in a food processor until combined into a coarse crumble
Place in the freezer until ready to use
Strawberry Preserves
To a pot over medium heat add all the ingredients listed under strawberry preserves and cook until the strawberries begin to break down about 10 to 12 minutes
Once the mixture has thickened to your liking remove from heat and set aside to cool
No Churn Ice Cream Base
In a mixing bowl combine the chilled heavy cream vanilla extract or paste and a pinch of salt. Beat using a whisk attachment until soft to medium peaks form
Gently fold in the sweetened condensed milk until just combined being careful not to deflate the whipped cream
Assemble
In a chilled loaf pan layer a fourth of the ice cream base followed by spoonfuls of strawberry crunch and strawberry preserves
Continue layering until you reach the top of the pan
Place in the freezer for at least 2 to 3 hours or until the ice cream is fully set
Serve with more strawberry crunch and extra preserves on top
Storage Suggestions
Keep your no churn ice cream tightly covered in the freezer for up to two weeks. Press a piece of parchment or plastic wrap against the surface to prevent ice crystals. Let it sit at room temperature for a few minutes before scooping for the perfect creamy texture.
Strawberry Shortcake No Churn Ice Cream
Equipment
- loaf pan
Ingredients
Strawberry Preserves
- 1 cup fresh strawberries
- 1/2 cup water
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 pinch salt
No Churn Ice Cream Base
- 1 14 oz can sweetened condensed milk
- 2 cups heavy whipping cream cold
- 2 tsp vanilla extract or vanilla bean paste
- 1 pinch of salt
Strawberry Crunch
- 1 3 oz package strawberry jello
- 1 3.4 oz package vanilla pudding
- 8 tbsp butter unsalted
- 1/2 cup flour
Instructions
Strawberry Crunch
- In a small bowl add in the strawberry jello mix, 4 tbsp unsalted butter and 1/4 cup of flour. Mix thoroughly until fully combined.
- In another small bowl add in the vanilla pudding mix, 4 tbsp unsalted butter and 1/4 cup of flour. Mix thoroughly until fully combined.
- Spread out both mixtures on a parchment line baking sheet. Making sure to press each down firmly while keeping them mostly separated.
- Bake at 350F for 7-8 minutes or until edges start to bubble.
- Refrigerate for 2 hours or until firm and completely cooled.
- Once cooled, break into pieces and pulse in a food processor until full incorporated.
- Place in freezer until ready to use.
Strawberry Preserves
- To a pot over medium heat, add all ingredients listed under “Strawberry Preserves” and cook until the strawberries start to break down.
- This should take 10-12 minutes.
- Once a nice consistency is reached, remove from heat and set aside to cool.
No Churn Ice Cream Base
- In a mixing bowl add the chilled heavy cream, vanilla extract or vanilla bean paste and a pinch of salt. Using the whisk attachment, beat until soft to medium peaks form.
- Then, gently fold in the sweetened condensed milk until just combined.
Assemble
- To a chilled loaf pan add a fourth of the ice cream base followed by the strawberry crunch and strawberry preserves.
- Repeatedly layer until you reach the top of the loaf pan.
- Place in the freezer for at least 2-3 hours to allow the ice cream to set.
- Serve with more strawberry crunch and preserves. Enjoy!
