The first bite of this Strawberry Shortcake Ice Cream transports me to summer evenings on my grandmother’s porch, savoring sweet berries and fluffy cake. This no-churn recipe captures those nostalgic flavors in a creamy, frozen dessert that’s perfect for hot days. With fresh strawberry swirls and cake pieces, it’s a family favorite that’s easy to make and endlessly customizable. If you love this, try our Fresh Strawberry Shortcake Bars for another berry-packed treat.
Let’s create a dessert that tastes like summer!
Table talk
with Michelle!
Whether it’s a sunny summer picnic or a cozy evening treat, Strawberry Shortcake Ice Cream Recipe never fails to impress. I’ve made it countless times, and it’s always a hit! Even my “just one scoop” kids beg for more. Simple, creamy, and endlessly customizable!
Michelle
Why You’ll Love This Strawberry Shortcake Ice Cream Recipe
- No Ice Cream Maker Needed: Simple ingredients and a mixer make it effortless.
- Divine Texture: Creamy cream cheese base with bright strawberry swirls and cake surprises.
- Customizable: Use leftover cake, pound cake, or shortbread for your own twist.
- Perfect for Any Occasion: Ideal for summer parties, picnics, or cozy nights in.
What You’ll Need
- Fresh strawberries – Ripe, fragrant berries for vibrant flavor.
- Strawberry jam – Intensifies the berry swirl; use any berry jam as a substitute.
- Granulated sugar – Balances sweetness in the compote.
- Lemon juice – Brightens the strawberry flavor.
- Cream cheese – Room-temperature, full-fat for a smooth, rich base.
- Sweetened condensed milk – Ensures scoopable, creamy texture.
- Pure vanilla extract – Rounds out flavors with a warm note.
- Heavy whipping cream – Whipped to stiff peaks for airy texture.
- Crumbled cake or crushed cookies – Pound cake, shortbread, or leftover cake for shortcake vibes.
Let’s Make It Together
- Make Strawberry Compote: In a medium pot, combine diced strawberries, jam, sugar, and lemon juice. Boil over medium-high heat, stirring occasionally, for 8-10 minutes until thick and jammy. Cool completely, then refrigerate for 1 hour.
- Whip Cream: Whip heavy cream to stiff peaks, being careful not to overbeat.
- Create Base: Beat room-temperature cream cheese until smooth. Gradually add condensed milk and vanilla, mixing until creamy.
- Fold Gently: Fold whipped cream into the cream cheese mixture with a spatula, keeping it light and airy.
- Add Strawberry Swirl: Fold in chilled strawberry compote 3-4 times for distinct swirls, not fully mixed.
- Layer with Cake: Alternate spoonfuls of ice cream mixture and crumbled cake in freezer-safe containers.
- Freeze: Freeze for 5-7 hours until set.
- Serve: Let soften for 5-10 minutes before scooping for easy serving.
Serving Suggestions
- Waffle Cones: Serve in cones for a fun, summery treat.
- Parfait Style: Layer in glasses with fresh berries and strawberry sauce.
- Ice Cream Sandwiches: Use soft sugar cookies or shortbread for a handheld dessert.
- Garnish: Top with fresh strawberries and mint for a vibrant presentation.
Make It Your Own
- Berry Variations: Swap strawberries for peaches, mixed berries, or mango.
- Cake Alternatives: Use graham crackers, vanilla wafers, or donuts.
- Lighter Version: Replace half the cream cheese with Greek yogurt.
- Chocolate Twist: Fold in mini chocolate chips or drizzle with melted chocolate.
Kitchen Tips
- Room-Temperature Cream Cheese: Prevents lumps; let it sit out for 1 hour.
- Don’t Over-Fold Strawberries: A few folds ensure beautiful swirls, not pink ice cream.
- Chill Compote Fully: Warm strawberries melt the base, ruining texture.
- Test Consistency: Compote should be syrupy and coat a spoon.
Storage & Make-Ahead
- Freezer: Store in airtight containers for up to 3 months; press plastic wrap on the surface to prevent ice crystals.
- Make-Ahead: Prepare compote up to 3 days ahead; store in the fridge. Make the base a day ahead and refrigerate before freezing.
- Soften Before Serving: Let sit out for 10-15 minutes for easier scooping.
More Recipes
Frequently Asked Questions
It should be syrupy, coating a spoon, with soft berries.
Thaw and drain completely; cook longer to reduce excess liquid.
Let it soften 15-20 minutes; check freezer temperature if too firm.
Final Thoughts
This Strawberry Shortcake Ice Cream Recipe blends nostalgic summer flavors into a creamy, no-churn dessert. Easy to make and bursting with fresh berries and cake, it’s a treat that brings joy to every scoop. Customize it, share it, and make sweet memories in your kitchen. Thanks for joining me today!
If you give Strawberry Shortcake Ice Cream Recipe a try, I’d love to hear how it turned out!
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Strawberry Shortcake Ice Cream Recipe
- Prep Time: 15m
- Cook Time: 20m
- Total Time: 395m
- Yield: 16 1x
- Method: No-Churn Freezing
Description
This Strawberry Shortcake Ice Cream is creamy, fruity, and loaded with swirls of sweet strawberries and chunks of cake or cookie crumbles. No ice cream machine required — just delicious, homemade frozen dessert magic.
Ingredients
- 2 cups fresh strawberries (diced)
- 2 tbsp strawberry jam
- 3 tbsp granulated sugar
- 3 tbsp lemon juice
- 8 oz cream cheese (room temperature)
- 14 oz sweetened condensed milk
- 1 tbsp pure vanilla extract
- 2 cups heavy whipping cream
- 1 cup crumbled cake (or 3/4 cup crushed shortbread cookies)
Instructions
- Add strawberries, jam, sugar, and lemon juice to a medium-sized pot. Bring to a boil over medium-high heat, stirring occasionally.
- Continue boiling for 8–10 minutes until the strawberries soften and the sauce thickens.
- Remove from heat and let the strawberry mixture cool. Refrigerate for 1 hour until completely chilled.
- Whip the heavy cream to stiff peaks and set aside.
- In a stand mixer or bowl with hand mixer, beat cream cheese on medium-high speed.
- Slowly add in the condensed milk and vanilla extract, mixing until smooth.
- Gently fold the whipped cream into the cream cheese mixture with a spatula.
- Fold in the chilled strawberry mixture just 3–4 times to create swirls (don’t overmix).
- Layer ice cream mixture and crumbled cake or cookies in freezer-safe containers.
- Freeze for at least 5–7 hours. Let sit at room temperature for 5–10 minutes before serving.
Notes
For best results, chill the strawberry mixture thoroughly before folding it in. Use pound cake or buttery shortbread cookies for delicious texture and flavor.
Nutrition
- Calories: 331 kcal
- Sugar: 23 g
- Sodium: 137 mg
- Fat: 22 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
