No-Churn Strawberry Shortcake Ice Cream
No-churn vanilla ice cream with sweetened strawberries and baked shortcake crumbles in every bite. So dreamy and easy to whip up (no ice cream maker needed!)
Servings 6 Cups (12 servings)
Ingredients
Strawberry Reduction
- 2 Cups (300g) fresh strawberries*, halved
- 1/3 Cup (70g) granulated sugar
- pinch of salt
Baked Shortcake Crumbles
- 3/4 Cups (90g) cake flour
- 2 1/2 Tbsp (32g) granulated sugar
- 1/8 tsp baking powder
- 1/4 tsp salt
- 3 Tbsp (42g) unsalted butter, melted
- 1/2 tsp pure vanilla extract
Ice Cream
- 4 Oz (120g) cream cheese, room temperature
- 1 1/2 Cups (12 Oz) sweetened condensed milk
- 2 Cups (480ml) heavy whipping cream
- 2 tsp pure vanilla extract
Instructions
Make the Strawberry Reduction
- In a medium saucepan over medium heat, combine the strawberries, sugar, and salt. The strawberries will begin to release their juices. Bring the mixture to a simmer and mash up the strawberries as you cook them down.
- Simmer over medium-low heat until most of the liquid has evaporated, about 25-30 minutes, stirring occasionally. The mixture should become somewhat of a jam-like consistency after the reduction. Place into an airtight container and refrigerate until cold.
Bake the Shortcake Crumbles
- Preheat the oven to 250°F/121ºC and line a baking sheet with parchment paper. In a medium bowl, whisk together the cake flour, sugar, baking powder, and salt.
- Add the melted butter and vanilla extract. Mix with a rubber spatula until the mixture begins to form small clusters, then press the ingredients together with your hands to form even more clusters. Spread the clusters onto the prepared baking sheet and bake for 30 minutes. Cool the crumbs completely before using in the cake assembly.
Make the Ice Cream
- Place a large metal bowl into the refrigerator and a loaf pan into the freezer to chill for at least 15-20 minutes. Meanwhile, add the sweetened condensed milk and vanilla into a small bowl and whisk to combine. Set aside.
- Remove the large chilled metal bowl from the refrigerator and add the cream cheese into it. Beat with a hand mixer (or using the whisk attachment on your stand mixer) until creamy, about 2 minutes. Add the heavy whipping cream and beat the two ingredients together on high speed until stiff peaks form, about 3 minutes.
- Using a rubber spatula, fold one half of the sweetened condensed milk mixture into the heavy whipping cream mixture. When combined, gently fold in the rest of the sweetened condensed milk mixture in.
- Remove the chilled loaf pan from the freezer and add 1/3 of the ice cream mixture into it. Smooth it down with a rubber spatula and add 1/3 of the strawberries and a few Tablespoons of the shortcake crumbles on top. Use a skewer to marble the toppings into the ice cream. Repeat twice more.
- Cover the loaf pan with a piece of aluminum foil and freeze for at least 6 hours, after which the ice cream should be semi-firm and ready to enjoy!
Notes
*You can use frozen strawberries, but since there is added liquid content from the ice, you may need to cook them for longer than this recipe indicates to reach a jam-like consistency.
Time saving tip: Mix up and bake the shortcake crumbles while the strawberries are reducing! You'll have plenty of time since the strawberries only need to be stirred occasionally.
Make ahead tips: the strawberry reduction and shortcake crumbles can be made up to one week ahead of time. Store both in separate airtight containers in the refrigerator until ready to use.
Storage tips: This ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long).