No-Churn Strawberry Shortcake Ice Cream Delight

by
- 2 cups heavy cream - 1 can (14 oz) sweetened condensed milk - 1 teaspoon vanilla extract - 1 cup fresh strawberries, hulled and finely chopped - 1 cup shortcake cookies, crumbled - 2 tablespoons sugar (optional) This recipe for No-Churn Strawberry Shortcake Ice Cream is simple yet full of flavor. The heavy cream gives it a rich and creamy base. Sweetened condensed milk adds sweetness and helps create that nice texture. Vanilla extract provides a warm, inviting taste. Strawberries are vital for this dish. They add freshness and a bright color. Make sure to chop them finely so they mix well. The shortcake cookies give a delightful crunch and flavor that reminds us of summer. If your strawberries are not sweet enough, you can add sugar. This step is optional. Taste your strawberries first! The right balance of sweetness makes this ice cream shine. {{ingredient_image_1}} To make the best ice cream, start by whipping the heavy cream. Use an electric mixer for this task. Mix on high speed until you see stiff peaks form, which takes about 3-5 minutes. Stiff peaks mean the cream holds its shape well. This step is key to making your ice cream light and fluffy. Next, grab a separate bowl. Combine the sweetened condensed milk and vanilla extract. Then, add the crumbled shortcake cookies. The cookies add a nice texture. If your strawberries are not sweet, consider adding sugar to balance the flavors. Mix all these ingredients well, ensuring they blend nicely. Now comes the fun part: folding in the whipped cream. Use a spatula and gently incorporate the whipped cream into the condensed milk mixture. Be careful not to deflate the cream too much; you want it to remain fluffy. After that, fold in the chopped strawberries. This step ensures the strawberries spread evenly throughout the ice cream. Pour the mixture into a freezer-safe container. Use a spatula to smooth the top. Cover the container with a lid or plastic wrap. Freeze your ice cream for at least 4-6 hours. This long freeze helps it set properly. Before serving, let the ice cream sit at room temperature for 5-10 minutes. This softening makes it easier to scoop. Enjoy your delicious no-churn strawberry shortcake ice cream! Whipping the cream is key to a light ice cream. Use a large bowl and an electric mixer. Whip until stiff peaks form. This takes about 3-5 minutes. If you over-whip, the cream can turn grainy. When you fold in the whipped cream, do it gently. Use a spatula and make sweeping motions. This keeps the air in the cream, which helps the ice cream stay fluffy. You can add sugar based on your strawberries' sweetness. If they taste sweet, skip the sugar. If they taste a bit sour, add 2 tablespoons of sugar. Mix it in when you combine the sweetened condensed milk and vanilla. This helps balance the flavors. Keep in mind that the sweetness of the strawberries will change the final taste. Always taste your mixture before freezing. For a beautiful finish, scoop the ice cream into bowls. Top with extra strawberry slices. Add crumbled shortcake cookies for texture. You can also drizzle honey or sprinkle fresh mint leaves on top. These toppings not only add flavor but also make your dessert look stunning. Enjoy! Pro Tips Chill Your Bowl: For best results, chill the mixing bowl and beaters in the freezer for about 10-15 minutes before whipping the cream. This helps the cream whip up faster and achieve better volume. Use Ripe Strawberries: Choose strawberries that are fully ripe for the sweetest flavor. If they’re not sweet enough, don’t hesitate to adjust the sugar to your taste. Mixing Technique: When folding the whipped cream into the condensed milk mixture, use a gentle motion to maintain the light and airy texture of the cream. This ensures a creamy and smooth ice cream. Storage Tips: To prevent ice crystals from forming, store the ice cream in an airtight container. Place a piece of parchment paper directly on the surface before sealing for added protection. {{image_2}} You can change up the fruit in this ice cream. Try using blueberries, raspberries, or peaches. Each fruit gives a fresh taste. You can even mix fruits for a fun twist. For cookies, shortcake is great, but you can swap it out. Use crushed vanilla wafers or ginger snaps for a unique flavor. Each cookie adds a new twist to your ice cream. Want to make this treat dairy-free? Use coconut cream instead of heavy cream. It makes the ice cream rich and creamy. You can also use dairy-free condensed milk. If you're vegan, use a plant-based whipped cream. This keeps the texture light. Also, choose maple syrup or agave nectar instead of sugar. These swaps make the ice cream tasty and suitable for everyone. To keep your no-churn strawberry shortcake ice cream fresh, store it in an airtight container. This helps prevent freezer burn. Make sure to smooth the top with a spatula. Cover it tightly with a lid or plastic wrap. This seals in the flavor and keeps it creamy. When stored correctly, this ice cream lasts up to two weeks in the freezer. If you thaw your ice cream, you can refreeze it. However, it is best to do this quickly. Slow refreezing can change the texture. Ice crystals can form and make it grainy. For the best taste, only thaw what you plan to eat. If you have leftovers, store them in the freezer right away. This keeps the flavor fresh and enjoyable. Remember, each time you thaw and refreeze, the quality can drop. Yes, you can use frozen strawberries. Just thaw them before adding. This helps them mix well into the ice cream. Drain any extra liquid to avoid a soggy texture. Frozen strawberries work well and still taste great. They can save you time if fresh ones are not available. If you want a lighter option, try using coconut cream. You can also use Greek yogurt for a tangy twist. Another choice is whipped topping, which is lighter. These options will change the flavor a bit, but they still work well. Just make sure to whip them properly for the best texture. Your ice cream will last about two weeks in the freezer. Make sure to store it in an airtight container. This keeps ice crystals from forming and helps it stay creamy. If you see any signs of freezer burn, it's best to toss it. Always follow safe storage tips to enjoy your treat longer. This blog post showed how to make a tasty ice cream at home. You learned about the main ingredients, like heavy cream, sweetened milk, and vanilla. We covered step-by-step instructions, tips for the best texture, and flavor variations. You now know how to store your homemade ice cream and answers to common questions. Remember, a few simple choices can make your dessert special. Enjoy making this treat and share it with friends and family!

WANT TO SAVE THIS RECIPE?

Craving a cool, sweet treat? You’ll love my No-Churn Strawberry Shortcake Ice Cream Delight! This easy recipe blends fresh strawberries, fluffy whipped cream, and crumbled shortcake cookies into a mouthwatering dessert that you can whip up in no time. No ice cream maker needed! Get ready to impress your friends and family with a treat that’s as fun to make as it is to eat. Let’s dive in!

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Why I Love This Recipe

  1. Easy to Make: This no-churn ice cream recipe requires no special equipment, making it simple for anyone to whip up a delicious dessert at home.
  2. Fresh Ingredients: Using fresh strawberries elevates the flavor, making each scoop taste like summer in a bowl.
  3. Versatile Base: The creamy mixture can be customized with different fruits or cookies, allowing for creativity in the kitchen.
  4. Perfect for Gatherings: This delightful treat serves multiple people, making it an ideal dessert for family gatherings or parties.

Ingredients

Main Ingredients

– 2 cups heavy cream

– 1 can (14 oz) sweetened condensed milk

– 1 teaspoon vanilla extract

Flavor Enhancers

– 1 cup fresh strawberries, hulled and finely chopped

– 1 cup shortcake cookies, crumbled

– 2 tablespoons sugar (optional)

This recipe for No-Churn Strawberry Shortcake Ice Cream is simple yet full of flavor. The heavy cream gives it a rich and creamy base. Sweetened condensed milk adds sweetness and helps create that nice texture. Vanilla extract provides a warm, inviting taste.

Strawberries are vital for this dish. They add freshness and a bright color. Make sure to chop them finely so they mix well. The shortcake cookies give a delightful crunch and flavor that reminds us of summer.

If your strawberries are not sweet enough, you can add sugar. This step is optional. Taste your strawberries first! The right balance of sweetness makes this ice cream shine.

Step-by-Step Instructions

Whipping the Cream

To make the best ice cream, start by whipping the heavy cream. Use an electric mixer for this task. Mix on high speed until you see stiff peaks form, which takes about 3-5 minutes. Stiff peaks mean the cream holds its shape well. This step is key to making your ice cream light and fluffy.

Mixing the Base

Next, grab a separate bowl. Combine the sweetened condensed milk and vanilla extract. Then, add the crumbled shortcake cookies. The cookies add a nice texture. If your strawberries are not sweet, consider adding sugar to balance the flavors. Mix all these ingredients well, ensuring they blend nicely.

Folding Techniques

Now comes the fun part: folding in the whipped cream. Use a spatula and gently incorporate the whipped cream into the condensed milk mixture. Be careful not to deflate the cream too much; you want it to remain fluffy. After that, fold in the chopped strawberries. This step ensures the strawberries spread evenly throughout the ice cream.

Freezing Process

Pour the mixture into a freezer-safe container. Use a spatula to smooth the top. Cover the container with a lid or plastic wrap. Freeze your ice cream for at least 4-6 hours. This long freeze helps it set properly. Before serving, let the ice cream sit at room temperature for 5-10 minutes. This softening makes it easier to scoop. Enjoy your delicious no-churn strawberry shortcake ice cream!

Tips & Tricks

Achieving the Best Texture

Whipping the cream is key to a light ice cream. Use a large bowl and an electric mixer. Whip until stiff peaks form. This takes about 3-5 minutes. If you over-whip, the cream can turn grainy.

When you fold in the whipped cream, do it gently. Use a spatula and make sweeping motions. This keeps the air in the cream, which helps the ice cream stay fluffy.

Sweetness Adjustments

You can add sugar based on your strawberries’ sweetness. If they taste sweet, skip the sugar. If they taste a bit sour, add 2 tablespoons of sugar. Mix it in when you combine the sweetened condensed milk and vanilla. This helps balance the flavors.

Keep in mind that the sweetness of the strawberries will change the final taste. Always taste your mixture before freezing.

Presentation Ideas

For a beautiful finish, scoop the ice cream into bowls. Top with extra strawberry slices. Add crumbled shortcake cookies for texture.

You can also drizzle honey or sprinkle fresh mint leaves on top. These toppings not only add flavor but also make your dessert look stunning. Enjoy!

Pro Tips

  1. Chill Your Bowl: For best results, chill the mixing bowl and beaters in the freezer for about 10-15 minutes before whipping the cream. This helps the cream whip up faster and achieve better volume.
  2. Use Ripe Strawberries: Choose strawberries that are fully ripe for the sweetest flavor. If they’re not sweet enough, don’t hesitate to adjust the sugar to your taste.
  3. Mixing Technique: When folding the whipped cream into the condensed milk mixture, use a gentle motion to maintain the light and airy texture of the cream. This ensures a creamy and smooth ice cream.
  4. Storage Tips: To prevent ice crystals from forming, store the ice cream in an airtight container. Place a piece of parchment paper directly on the surface before sealing for added protection.

Variations

Flavor Alternatives

You can change up the fruit in this ice cream. Try using blueberries, raspberries, or peaches. Each fruit gives a fresh taste. You can even mix fruits for a fun twist.

For cookies, shortcake is great, but you can swap it out. Use crushed vanilla wafers or ginger snaps for a unique flavor. Each cookie adds a new twist to your ice cream.

Dietary Substitutes

Want to make this treat dairy-free? Use coconut cream instead of heavy cream. It makes the ice cream rich and creamy. You can also use dairy-free condensed milk.

If you’re vegan, use a plant-based whipped cream. This keeps the texture light. Also, choose maple syrup or agave nectar instead of sugar. These swaps make the ice cream tasty and suitable for everyone.

Storage Info

Freezer Storage Tips

To keep your no-churn strawberry shortcake ice cream fresh, store it in an airtight container. This helps prevent freezer burn. Make sure to smooth the top with a spatula. Cover it tightly with a lid or plastic wrap. This seals in the flavor and keeps it creamy. When stored correctly, this ice cream lasts up to two weeks in the freezer.

Re-freezing

If you thaw your ice cream, you can refreeze it. However, it is best to do this quickly. Slow refreezing can change the texture. Ice crystals can form and make it grainy. For the best taste, only thaw what you plan to eat. If you have leftovers, store them in the freezer right away. This keeps the flavor fresh and enjoyable. Remember, each time you thaw and refreeze, the quality can drop.

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just thaw them before adding. This helps them mix well into the ice cream. Drain any extra liquid to avoid a soggy texture. Frozen strawberries work well and still taste great. They can save you time if fresh ones are not available.

What can I substitute for heavy cream?

If you want a lighter option, try using coconut cream. You can also use Greek yogurt for a tangy twist. Another choice is whipped topping, which is lighter. These options will change the flavor a bit, but they still work well. Just make sure to whip them properly for the best texture.

How long does the ice cream last in the freezer?

Your ice cream will last about two weeks in the freezer. Make sure to store it in an airtight container. This keeps ice crystals from forming and helps it stay creamy. If you see any signs of freezer burn, it’s best to toss it. Always follow safe storage tips to enjoy your treat longer.

This blog post showed how to make a tasty ice cream at home. You learned about the main ingredients, like heavy cream, sweetened milk, and vanilla. We covered step-by-step instructions, tips for the best texture, and flavor variations. You now know how to store your homemade ice cream and answers to common questions. Remember, a few simple choices can make your dessert special. Enjoy making this treat and share it with friends and famil

- 2 cups heavy cream - 1 can (14 oz) sweetened condensed milk - 1 teaspoon vanilla extract - 1 cup fresh strawberries, hulled and finely chopped - 1 cup shortcake cookies, crumbled - 2 tablespoons sugar (optional) This recipe for No-Churn Strawberry Shortcake Ice Cream is simple yet full of flavor. The heavy cream gives it a rich and creamy base. Sweetened condensed milk adds sweetness and helps create that nice texture. Vanilla extract provides a warm, inviting taste. Strawberries are vital for this dish. They add freshness and a bright color. Make sure to chop them finely so they mix well. The shortcake cookies give a delightful crunch and flavor that reminds us of summer. If your strawberries are not sweet enough, you can add sugar. This step is optional. Taste your strawberries first! The right balance of sweetness makes this ice cream shine. {{ingredient_image_1}} To make the best ice cream, start by whipping the heavy cream. Use an electric mixer for this task. Mix on high speed until you see stiff peaks form, which takes about 3-5 minutes. Stiff peaks mean the cream holds its shape well. This step is key to making your ice cream light and fluffy. Next, grab a separate bowl. Combine the sweetened condensed milk and vanilla extract. Then, add the crumbled shortcake cookies. The cookies add a nice texture. If your strawberries are not sweet, consider adding sugar to balance the flavors. Mix all these ingredients well, ensuring they blend nicely. Now comes the fun part: folding in the whipped cream. Use a spatula and gently incorporate the whipped cream into the condensed milk mixture. Be careful not to deflate the cream too much; you want it to remain fluffy. After that, fold in the chopped strawberries. This step ensures the strawberries spread evenly throughout the ice cream. Pour the mixture into a freezer-safe container. Use a spatula to smooth the top. Cover the container with a lid or plastic wrap. Freeze your ice cream for at least 4-6 hours. This long freeze helps it set properly. Before serving, let the ice cream sit at room temperature for 5-10 minutes. This softening makes it easier to scoop. Enjoy your delicious no-churn strawberry shortcake ice cream! Whipping the cream is key to a light ice cream. Use a large bowl and an electric mixer. Whip until stiff peaks form. This takes about 3-5 minutes. If you over-whip, the cream can turn grainy. When you fold in the whipped cream, do it gently. Use a spatula and make sweeping motions. This keeps the air in the cream, which helps the ice cream stay fluffy. You can add sugar based on your strawberries' sweetness. If they taste sweet, skip the sugar. If they taste a bit sour, add 2 tablespoons of sugar. Mix it in when you combine the sweetened condensed milk and vanilla. This helps balance the flavors. Keep in mind that the sweetness of the strawberries will change the final taste. Always taste your mixture before freezing. For a beautiful finish, scoop the ice cream into bowls. Top with extra strawberry slices. Add crumbled shortcake cookies for texture. You can also drizzle honey or sprinkle fresh mint leaves on top. These toppings not only add flavor but also make your dessert look stunning. Enjoy! Pro Tips Chill Your Bowl: For best results, chill the mixing bowl and beaters in the freezer for about 10-15 minutes before whipping the cream. This helps the cream whip up faster and achieve better volume. Use Ripe Strawberries: Choose strawberries that are fully ripe for the sweetest flavor. If they’re not sweet enough, don’t hesitate to adjust the sugar to your taste. Mixing Technique: When folding the whipped cream into the condensed milk mixture, use a gentle motion to maintain the light and airy texture of the cream. This ensures a creamy and smooth ice cream. Storage Tips: To prevent ice crystals from forming, store the ice cream in an airtight container. Place a piece of parchment paper directly on the surface before sealing for added protection. {{image_2}} You can change up the fruit in this ice cream. Try using blueberries, raspberries, or peaches. Each fruit gives a fresh taste. You can even mix fruits for a fun twist. For cookies, shortcake is great, but you can swap it out. Use crushed vanilla wafers or ginger snaps for a unique flavor. Each cookie adds a new twist to your ice cream. Want to make this treat dairy-free? Use coconut cream instead of heavy cream. It makes the ice cream rich and creamy. You can also use dairy-free condensed milk. If you're vegan, use a plant-based whipped cream. This keeps the texture light. Also, choose maple syrup or agave nectar instead of sugar. These swaps make the ice cream tasty and suitable for everyone. To keep your no-churn strawberry shortcake ice cream fresh, store it in an airtight container. This helps prevent freezer burn. Make sure to smooth the top with a spatula. Cover it tightly with a lid or plastic wrap. This seals in the flavor and keeps it creamy. When stored correctly, this ice cream lasts up to two weeks in the freezer. If you thaw your ice cream, you can refreeze it. However, it is best to do this quickly. Slow refreezing can change the texture. Ice crystals can form and make it grainy. For the best taste, only thaw what you plan to eat. If you have leftovers, store them in the freezer right away. This keeps the flavor fresh and enjoyable. Remember, each time you thaw and refreeze, the quality can drop. Yes, you can use frozen strawberries. Just thaw them before adding. This helps them mix well into the ice cream. Drain any extra liquid to avoid a soggy texture. Frozen strawberries work well and still taste great. They can save you time if fresh ones are not available. If you want a lighter option, try using coconut cream. You can also use Greek yogurt for a tangy twist. Another choice is whipped topping, which is lighter. These options will change the flavor a bit, but they still work well. Just make sure to whip them properly for the best texture. Your ice cream will last about two weeks in the freezer. Make sure to store it in an airtight container. This keeps ice crystals from forming and helps it stay creamy. If you see any signs of freezer burn, it's best to toss it. Always follow safe storage tips to enjoy your treat longer. This blog post showed how to make a tasty ice cream at home. You learned about the main ingredients, like heavy cream, sweetened milk, and vanilla. We covered step-by-step instructions, tips for the best texture, and flavor variations. You now know how to store your homemade ice cream and answers to common questions. Remember, a few simple choices can make your dessert special. Enjoy making this treat and share it with friends and family!

No-Churn Strawberry Shortcake Ice Cream

A delicious and easy-to-make ice cream featuring strawberries and shortcake cookies, perfect for summer treats.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups heavy cream
  • 1 can sweetened condensed milk (14 oz)
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and finely chopped
  • 1 cup shortcake cookies, crumbled
  • 2 tablespoons sugar (optional)

Instructions
 

  • In a large mixing bowl, whip the heavy cream using an electric mixer until stiff peaks form. This should take about 3-5 minutes.
  • In a separate bowl, combine the sweetened condensed milk, vanilla extract, and crumbled shortcake cookies. If your strawberries are not very sweet, you can add sugar at this stage to balance the flavors.
  • Gently fold in the whipped cream into the condensed milk mixture. Be careful not to deflate the whipped cream too much; it should remain fluffy.
  • Once combined, fold in the chopped strawberries until evenly distributed.
  • Pour the mixture into a freezer-safe container, smoothing the top with a spatula.
  • Cover the container with a lid or plastic wrap and freeze for at least 4-6 hours, or until solid.
  • Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Notes

Scoop the ice cream into bowls and top with additional strawberry slices and crumbled shortcake for an attractive finish. Optionally, drizzle with honey or a sprinkle of mint leaves for a pop of color.
Keyword dessert, ice cream, no-churn, strawberry

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