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Strawberry Shortcake Ice Cream

Strawberry Shortcake Ice Cream Recipe

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  • Author: Michelle
  • 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

Scale
  • 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

  1. Add strawberries, jam, sugar, and lemon juice to a medium-sized pot. Bring to a boil over medium-high heat, stirring occasionally.
  2. Continue boiling for 8–10 minutes until the strawberries soften and the sauce thickens.
  3. Remove from heat and let the strawberry mixture cool. Refrigerate for 1 hour until completely chilled.
  4. Whip the heavy cream to stiff peaks and set aside.
  5. In a stand mixer or bowl with hand mixer, beat cream cheese on medium-high speed.
  6. Slowly add in the condensed milk and vanilla extract, mixing until smooth.
  7. Gently fold the whipped cream into the cream cheese mixture with a spatula.
  8. Fold in the chilled strawberry mixture just 3–4 times to create swirls (don’t overmix).
  9. Layer ice cream mixture and crumbled cake or cookies in freezer-safe containers.
  10. 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