Strawberry Shortcake No-Churn Ice Cream
Ingredients
Scale
- 2 cups cold heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- 3 tablespoons strawberry jam
- 1½ cups crushed Walkers shortbread cookies
- 2 tablespoons freeze-dried strawberry powder (optional)
Optional Toppings
- Strawberry whipped cream
- Extra shortbread cookies
- Fresh strawberries
Instructions
- In a large mixing bowl, whip the cold heavy cream until stiff peaks form.
- In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and freeze-dried strawberry powder (if using) until smooth.
- Gently fold the whipped cream into the condensed milk mixture, keeping the texture light and fluffy.
- Add the chopped strawberries and 1 cup of the crushed shortbread cookies. Fold to combine.
- Spoon half the mixture into a 9×5-inch loaf pan. Add half the jam in dollops over the surface and swirl gently with a knife.
- Repeat with the remaining ice cream base and jam. Swirl again, then sprinkle the top with the remaining crushed cookies.
- Cover tightly and freeze for at least 6 hours or overnight, until firm.
- Scoop and serve with strawberry whipped cream, fresh strawberries, and more cookies, if desired.