Strawberry Shortcake Ice Cream

No ice cream machine needed for this creamy strawberry shortcake ice cream! Loaded with fresh strawberries and buttery pound cake pieces.

Watch me make this strawberry shortcake ice cream from start to finish!

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Just when I thought this peach cobbler ice cream was my favorite, along comes this strawberry shortcake ice cream!

I’ve been in such a strawberry shortcake mood. Did you see the strawberry shortcake cake I posted a few weeks ago? It’s a cookout classic, but I think this strawberry shortcake ice cream is here to give it a run for its money!!

I don’t even want to tell you how many bowls of this I’ve had. It’s so very easy to make.

Whether you are serving this in a bowl or a cone, this strawberry shortcake ice cream is sooo good! It’s the perfect treat served at a cookout or for just lounging on a hot day.

Here’s what to love about this strawberry shortcake ice cream

1. No ice cream machine needed! You don’t need an ice cream machine for this ice cream recipe. 
2. Simple ingredients. Just pure ingredients for the best, from-scratch taste with all-natural strawberry flavor.
3. Loaded with fresh strawberries and pound cake pieces. The beauty of homemade ice cream is that you can add as much of the yummy fillings as you want! I like to really load it in there!
4. Make-ahead friendly- You can make this gourmet ice cream the day before and have it all ready to go for dessert the next day! 

Tips for making The BEST strawberry shortcake ice cream

Here are a few tips to keep in mind when making this no-churn strawberry shortcake ice cream.

1. Don’t over-mix the heavy whipping cream. Beat the heavy cream until the mixture is fluffy and it can hold stiff peaks when you lift the beaters. If you over-mix, you’ll deflate the mixture, and you’ll have butter and buttermilk on your hands!

2. Be sure to cover the ice cream tightly. To prevent your fresh ice cream from taking on that dreaded freezer taste, cover it tightly with foil or place it in a freezer-safe airtight container. Add a layer of plastic wrap (let it touch the surface of the ice cream) to prevent ice crystals.

3. Use fresh strawberries. Frozen strawberries can work if you let them thaw out, but there is just something about fresh strawberries in this ice cream.

Grab these simple ingredients.

INGREDIENTS LIST

• strawberries, diced
• granulated sugar
• fresh lemon juice
• heavy whipping cream
• sweetened condensed milk (cold)
• vanilla extract
• sea salt
• Pound cake pieces (I use a Sara Lee frozen pound cake, but you can also use cookies like Chessman)

Here’s how to make it

INSTRUCTIONS

1. Add diced strawberries, lemon juice, and granulated sugar to a large skillet over medium heat.
2. Bring to a light simmer while stirring.
3. Mash the strawberries if desired and continue simmering until the liquid has reduced by half and the texture is like a thin jam. Remove from the heat and allow to cool. (You can place it in a bowl in the fridge to speed up cooling.) Set aside.
4. Add the cold heavy whipping cream to a large bowl and mix just until it can hold stiff peaks when you raise the beaters. Be careful not to overbeat. Set aside.
5. Gently fold in sweetened condensed milk, vanilla extract, and sea salt.
6. Gently fold in pound cake pieces, reserving extra to decorate the top.
7. In a freezer-safe loaf pan or ice cream container, add a layer of the ice cream base and drop in a few spoons of the strawberries. (Reserve a little of the strawberries to sprinkle on top.) Swirl the strawberries. Repeat layers. (You can do as many layers as you wish (I just do 2)
8. Finish by swirling a couple of spoonfuls of strawberries on the top and adding some pound cake pieces.
9. Lay a piece of plastic wrap over the top (touching the surface to prevent ice crystals) and then cover with foil or a freezer-safe lid and freeze overnight.
10. When ready to serve, let the ice cream sit at room temperature for about 5 minutes to soften a bit.
11. Serve and enjoy! (If desired, you can add toppings like fresh diced strawberries, warm pound cake pieces, or whipped cream)

What other “shortcake” options can I use

• Golden Oreos or Nilla Wafers
• Pound cake (store-bought or homemade)
• Chessman cookies
• Angel food cake
• Sweet glazed biscuit pieces (like these strawberry biscuits)

Change it up!

If you’re looking to add something extra to this strawberry shortcake ice cream, try out these twists!

• 1. Add cream cheese! Give this ice cream base a cheesecake-like flavor by mixing in 2-4 tablespoons of softened cream cheese.
• 2. Add some booze. A tablespoon of strawberry liqueur or Grand Marnier is the perfect boozy add-in for strawberry cheesecake ice cream.
• 3. Add some crunch. Cookies, cookie crumbs, candied nuts, or streusel add a lovely crunch to this ice cream.

Serving Ideas!

This strawberry shortcake ice cream is lovely served in a waffle bowl or cone for that amazing crunch.

You can also serve it in a bowl, plain or topped with fresh diced strawberries, warm pound cake pieces, and whipped cream for the ultimate indulgence.

If you want to give a cake crunch topping inspired by the classic Good Humor strawberry shortcake bars, add a mixture of crushed golden Oreos and freeze-dried strawberries.

Looking for more homemade no-churn ice cream recipes? Check these out!

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