Strawberry Shortcake Ice Cream (No Churn)
Indulge in the refreshing flavors of homemade strawberry shortcake ice cream with this easy, no-churn recipe.
- Prep Time: 15 minutes
- Inactive Prep Time: 5 hours
- Total Time: 5 hours, 15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 cup fresh strawberries, finely chopped
- 1/2 cup crumbled Nilla Wafer Cookies (you can also use Golden Oreos)
Instructions
- Whip heavy cream and vanilla in a chilled metal bowl until firm peaks. Be careful not to over whip.
- Fold in sweetened condensed milk to the whipped cream.
- Pour the ice cream batter into a loaf pan or your desired ice cream mold. Cover with cling film, pressing it gently to the surface of the ice cream.
- Chill in the freezer for about 1 hour.
- In a small bow, toss together strawberries and crumbled cookies.
- Remove the ice cream from the freezer, and gently fold in the strawberry cookie crumbs into the batter.
- If desired, garnish with thin slices of strawberries. Cover again with cling film and return to the ice cream to the freezer until completely set, about 4 hours or overnight.
- Serve and enjoy!
