There’s going to be a few haters out there- I can hear the protests now. “ICE CREAM? IN APRIL? Are we even out of winter yet?” Look, I get it. We’ve had some crummy weather, and the opportunities for ice cream desserts are few here too, but how about we all just snuggle up in some warm clothes, throw on a Jimmy Buffet record, and pretend it’s a warm summer day so that we can enjoy this strawberry shortcake ice cream? Deal? Cool, because I’m positively starving.
No-churn ice creams like this strawberry shortcake ice cream are absolutely one of my favorite things to whip up. I love being able to use everyday kitchen appliances in lieu of the bulky occasional ones that I hide in the back of my pantry. With little more than a hand mixer you can have homemade frozen treats, and no-churn ice creams are so easy that I’ve basically given up making any other varieties.
Strawberry Shortcake Ice Cream
This strawberry shortcake ice cream is conveniently timed, because the mini layer cake recipe I shared a few weeks ago will leave you with an extra bit of cake scraps to work with. While developing that recipe, I couldn’t stand to throw away those delicious little crumbs and decided a cake-loaded ice cream was just the ticket. After a bit of testing, I found this recipe to be as simple as it was delicious and I am thrilled to be sharing it with you today!
If you aren’t planning to make the mini layer cakes anytime soon you can also use leftover sweet biscuits, cake doughnuts, or those cute little strawberry shortcake shells. Anything soft and sweet that you can crumble will be great. I opted to soak the cake in a little milk and simple syrup too to make those bites of cake even more flavorful, but if your cake is super moist you can skip this. As the late Biggie Smalls used to say: More Flavor, More Better.
Give this strawberry shortcake ice cream a try and let me know what you think! I’ve slowly been chipping away at the freezer-full of it I have in my own home for the past month, and I am not mad about it. I feel like we need a bite of happiness, and this is definitely the ticket. I hope you all are well, safe, and finding contentment even in these days. All my love to you!
If you like this strawberry shortcake ice cream you should try:
Strawberry Shortcake Macarons
Mini Victoria Cakes
Roasted Strawberry and Buttermilk Popsicles
Strawberry Almond Skillet Cake
Strawberry Shortcake Ice Cream (No-Churn!)
This strawberry shortcake ice cream is a no-churn treat with strawberry sauce and bits of cake throughout!
- Prep Time: 15
- Total Time: 360
- Yield: 1 Quart
- Category: Dessert
For the Strawberry Sauce:
- 2 cups (300 gm) halved strawberries
- 1/3 cup (70) sugar
- Pinch of salt
For the cake:
- 1 cup (240 gm) whole milk
- 2 tablespoons simple syrup
- 2 cups cake crumbles (I used leftover white cake that I crumbled into dime-sized clumps but you could also use leftover sweet biscuits, vanilla dessert shells, or vanilla pound cake)
For the Ice Cream:
- 3 ounces cream cheese, at room temperature
- 14-ounces sweetened condensed milk
- 2 cups (480 gm) heavy whipping cream
- 2 teaspoons vanilla extract
To prepare the strawberry sauce:
- Combine the strawberries, sugar and salt in a medium saucepan over medium low heat. Stir regularly bringing to a simmer and begin to smash the berries with a potato masher of the backs of forks. Continue cooking to break down the berries and thicken slightly, about 5-6 minutes. Pour into a heat-safe bowl and place in the fridge to cool completely.
To prepare the cake:
- Combine the milk and simple syrup in a medium-sized bowl. Toss in the cake and allow it to soak up the mixture. Set aside while you prep your ice cream.
To prepare the ice cream:
- In a large bowl or the bowl of a stand mixer, combine the cream cheese and sweetened condensed milk just until smooth. Add in the whipping cream and vanilla extract and, using the beaters of a hand mixer or the whisk attachment on a stand mixer, whip the mixture until it thickens to the consistency of medium-stiff whipped cream. Fold in the cake crumbles and begin layering the mixture your freezer-safe container (I like to use a metal loaf pan!), alternating with swirls of the strawberry sauce. Once combined, place in the fridge to freezer completely, about 6 hours. Allow to sit out for 5 minutes prior to scooping and enjoy!
6 thoughts on “Strawberry Shortcake Ice Cream (No-Churn!)”
I came across this recipe on Instagram and knew I had to try it! It’s always summer in the Philippines, but it is SUMMER in April so ice cream makes total sense. It is some of the best ice cream I’ve ever had in my life. My brother, who describes pretty much all food as ‘sokay and ‘sright actually SMILED when he said it was “really good.” I used some leftover sour cream cake I had in the fridge and it was perfect.
Thanks so much for this recipe! I hope you and yours are healthy and happy despite the strange times we’re living in.
Hooray!! I’m thrilled to hear this!!
You’re amazing based on your Biggie Smalls reference alone. Can’t wait to make this ice cream this week.
omg, did we just become best friends?
Hello, thank you! Which layer cake recipe did you use the bits from?
I used leftovers from this one: http://thewoodandspoon.com/mini-layer-cakes/