Description
Indulge in the delightful taste of homemade Strawberry Shortcake Ice Cream, a no-churn dessert that combines luscious strawberries, creamy cream cheese, and soft cake into a frozen treat that’s perfect for any occasion. This refreshing ice cream is ideal for summer barbecues or cozy evenings at home, offering a rich flavor profile that will satisfy your sweet cravings. With an easy preparation process, you can whip up this creamy delight without needing an ice cream maker. Enjoy it in waffle cones or topped with fresh whipped cream for an extra touch of indulgence.
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
- In a medium pot, combine strawberries, jam, sugar, and lemon juice. Boil over medium-high heat for about 10 minutes until softened. Cool completely in the refrigerator.
- Whip heavy cream in a separate bowl until stiff peaks form.
- In another bowl, beat cream cheese with condensed milk and vanilla until smooth.
- Gently fold whipped cream into the cream cheese mixture.
- Carefully incorporate cooled strawberry mixture to create swirls.
- Layer the ice cream with crumbled cake in freezer-safe containers and freeze for at least 5-7 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approximately 90g)
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg