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Light No-Churn Strawberry Shortcake Ice Cream: Easy 5-Ingredient Recipe

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This light no-churn strawberry shortcake ice cream is creamy, fruity, and crunchy—without the heavy, overly sweet feeling. Made with just five main ingredients and no ice cream maker, it’s the perfect summer dessert that comes together in 15 minutes of active prep.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream
  • 1 can (14 oz / 395 g) sweetened condensed milk
  • 1 ½ cups (200 g) fresh or frozen strawberries
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 150 g) shortcake biscuits, crushed
  • 2 tablespoons granulated sugar
  • Pinch of salt

Instructions

  1. Macerate the strawberries: Wash, hull, and chop strawberries into ¼-inch dice. Place in a small bowl with 2 tablespoons sugar and a pinch of salt. Stir gently and let sit for 15-20 minutes. After 15 minutes, lightly mash about half the berries with a fork. Set aside.
  2. Whip the cream: Pour heavy whipping cream into a chilled mixing bowl. Beat on medium-high speed until soft peaks form, about 2-3 minutes.
  3. Fold in sweetened condensed milk and vanilla: Pour the entire can of sweetened condensed milk and vanilla extract into the whipped cream. Gently fold with a rubber spatula until uniform in color and texture.
  4. Crush the shortcake biscuits: Place biscuits in a zip-top bag and gently roll with a rolling pin to create a mix of fine crumbs and small pieces.
  5. Assemble the layers: Spread one-third of the cream mixture into a loaf pan. Drizzle one-third of the macerated strawberries and their juices over the cream. Sprinkle one-third of the crushed shortcake on top. Repeat layers two more times, finishing with a final layer of cream. Gently swirl with a butter knife or skewer.
  6. Cover and freeze: Press parchment paper or plastic wrap directly onto the surface. Cover the pan and freeze for at least 6 hours, preferably overnight.
  7. Let it soften before serving: Let the pan sit at room temperature for 10-15 minutes before scooping.

Notes

For best texture, toast shortcake biscuits at 350°F (175°C) for 5-7 minutes before crushing. Drain excess liquid from strawberries to prevent icy pockets. Use a wide, shallow container for faster freezing. Let ice cream rest at room temperature for 10-15 minutes before scooping. Flavor improves after 24 hours in the freezer.

Nutrition

Keywords: no-churn ice cream, strawberry shortcake ice cream, easy ice cream, 5-ingredient recipe, summer dessert, no ice cream maker

Find it online: https://tinastirs.com/light-no-churn-strawberry-shortcake-ice-cream-easy-5-ingredient-recipe/