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Strawberry Shortcake No-Churn Ice Cream

A bowl of Strawberry Shortcake No-Churn Ice Cream.

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Ingredients

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  • 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

  1. In a large mixing bowl, whip the cold heavy cream until stiff peaks form.
  2. In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and freeze-dried strawberry powder (if using) until smooth.
  3. Gently fold the whipped cream into the condensed milk mixture, keeping the texture light and fluffy.
  4. Add the chopped strawberries and 1 cup of the crushed shortbread cookies. Fold to combine.
  5. 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.
  6. Repeat with the remaining ice cream base and jam. Swirl again, then sprinkle the top with the remaining crushed cookies.
  7. Cover tightly and freeze for at least 6 hours or overnight, until firm.
  8. Scoop and serve with strawberry whipped cream, fresh strawberries, and more cookies, if desired.
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