Strawberry Shortcake Ice Cream (Easy, Creamy & No-Churn!)
Nothing says summer like strawberry shortcake—but have you ever had it in ice cream form? This no-churn strawberry shortcake ice cream is rich, creamy, and packed with swirls of sweet strawberry compote and buttery cookie crumbs. It’s incredibly easy to make, and yes, you don’t need an ice cream machine.
If you love nostalgic desserts, strawberry season, or anything with a cookies-and-cream kind of crunch, this is your dessert. It’s based on my vanilla ice cream base and inspired by those strawberry shortcake ice cream bars we all grew up on—but better, because it’s homemade.
Don’t forget to try out the new Banana Pudding Ice Cream Recipe!
Strawberry Shortcake Ice Cream Video Tutorial
Why You’ll Love This Strawberry Shortcake Ice Cream
- ✅ No ice cream maker needed
- ✅ Uses simple ingredients—many of which you already have
- ✅ Easy to customize with cake, graham crackers, or even store-bought jam
- ✅ Make-ahead friendly for summer parties or late-night cravings
This is one of those recipes that makes people go, “Wait… you made that?!” But truthfully, it’s easier than you think.
If you’re looking for more strawberry desserts, check out our Strawberry Cheesecake Cookies, Strawberry Cheesecake Cinnamon Rolls, or Strawberry Cake!
What Is Strawberry Shortcake Ice Cream?
At its core, strawberry shortcake ice cream combines three nostalgic flavors:
- Creamy vanilla base
- Sweet and slightly tangy strawberry swirl
- Buttery shortcake crumble or cookies
It’s everything you love about classic strawberry shortcake—but frozen, scoopable, and layered to perfection.
You’ve probably had a version of it from an ice cream truck, with that crunchy strawberry shell. This version ditches the artificial stuff for real strawberries, homemade vanilla ice cream, and Nilla Wafers for that classic shortcake crunch.
How Does No-Churn Ice Cream Work?
You’ve probably heard that traditional ice cream requires an ice cream maker, but no-churn ice cream skips the machine and still delivers a creamy, scoopable texture. So, how does it work?
The magic is all in the whipped cream and sweetened condensed milk.
Sweetened Condensed Milk
This thick, sweet milk acts as a substitute for the custard base in traditional ice cream. It provides richness, sweetness, and body without needing to cook anything. It also helps prevent ice crystals from forming, which keeps the ice cream smooth.
Whipped Cream
When you beat heavy cream to stiff peaks, you’re incorporating air, just like an ice cream maker does while churning. This step is key! The whipped cream gives the base its light, airy texture and makes it scoopable straight from the freezer (after softening for a few minutes).
Together, these two ingredients mimic the structure and richness of churned ice cream with way less effort.
📌 Pro tip: Fold the whipped cream gently into the condensed milk to keep that airiness intact. Overmixing can deflate it and lead to a denser texture.
Ingredients You’ll Need
Here’s what goes into this dreamy no-churn recipe:
For the Ice Cream Base:
- 2¼ cups cold heavy cream
- ½ cup sweetened condensed milk
- ½ cup evaporated milk
- 4 tbsp full-fat cream cheese, softened
- 2 tbsp vanilla bean paste (or try out our Homemade Vanilla Bean Paste Recipe).
- 1 tbsp light corn syrup
- ½ tsp fine sea salt
For the Strawberry Swirl:
- 1 1/2 cups fresh or frozen strawberries
- ¼ cup sugar
- 1 tsp lemon juice
- Pinch of salt
For the Crunch:
- 1½ cups crushed Nilla Wafers
or graham crackers or leftover vanilla cake
How to Make Strawberry Shortcake Ice Cream
Step 1: Make the Strawberry Swirl
You can use frozen strawberries straight from the bag. Simmer them with sugar, lemon juice, and a pinch of salt until thick and syrupy. Let it cool completely before layering.
Shortcut option: You can also use ½ to ⅔ cup of high-quality store-bought strawberry jam if you’re short on time!
Step 2: Whip the Cream
Beat the heavy cream until stiff peaks form. This gives your no-churn ice cream its light, airy texture—no ice cream maker needed.
Step 3: Mix the Base
In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, softened cream cheese, vanilla bean paste, corn syrup, and salt until completely smooth.
Step 4: Crush Your Cookies
Crush your Nilla Wafers into small chunks (not dust!). These add texture and flavor, just like shortcake. No baking required. You can also sub with crushed graham crackers or cubes of vanilla cake.
Step 5: Layer & Swirl
In a loaf pan, alternate layers of the vanilla base, strawberry swirl, and crushed cookies. Use a knife to swirl gently, then repeat. Finish with a sprinkle of cookie crumbs on top.
Step 6: Freeze
Cover tightly and freeze for at least 6 hours or overnight. When ready to serve, let it sit at room temperature for 5–10 minutes before scooping.
Tips for the Best Strawberry Shortcake Ice Cream
- Use good vanilla: Vanilla bean paste adds real flavor that mimics cake batter. You can sub with high-quality extract if needed.
- You can also make vanilla bean paste from scratch! It’s super cost-effective and has just a few ingredients. Check out our Vanilla Bean Paste Recipe post.
- Don’t skip the salt: Just a pinch brings out the flavor of the cream, strawberries, and cookies.
- Let it soften slightly before scooping: No-churn ice cream can freeze solid. A few minutes on the counter makes it perfectly creamy.
- Want more texture? Add crushed freeze-dried strawberries to the cookie mix for tang and color.
FAQ On Ice Cream
Can I Use Fresh Strawberries?
Yes! Fresh strawberries work beautifully. Just substitute 1½ cups chopped fresh berries for the frozen ones in the swirl. In peak season, the flavor will be even more vibrant.
If using fresh strawberries, you may want to reduce the cooking time slightly—around 6–8 minutes should do it.
Can I Use Cake Instead of Nilla Wafers?
Absolutely. Crumbled vanilla cake or even leftover cupcakes can be folded in for a soft, chewy texture instead of a crunchy one. For best results, toast the cake cubes in the oven at 350°F for 5–7 minutes to help them hold up in the freezer.
You can also use Graham Crackers for a slightly more buttery, golden flavor.
Can I use store-bought jam instead of the homemade strawberry swirl?
Yes! Store-bought strawberry jam is a great shortcut. Use ½ to ⅔ cup of a high-quality or low-sugar jam for the best flavor. Simply swirl it into your ice cream base the same way you would the homemade compote.
Do I need an ice cream machine for this recipe?
No! This is a no-churn ice cream recipe, which means all you need is a hand mixer or stand mixer to whip the cream. It’s easy, beginner-friendly, and results in a creamy, scoopable texture without any special equipment.
How to Store Ice Cream
Store this ice cream in an airtight container in the coldest part of your freezer. It will stay good for up to 2 weeks, though it’s honestly unlikely to last that long.
Pro tip: Press a piece of parchment paper on top before sealing to prevent freezer burn and ice crystals.
Make Strawberry Shortcake Ice Cream
This no-churn strawberry shortcake ice cream is the perfect summer treat. It’s nostalgic, creamy, and packed with texture from real strawberries and buttery cookies. Plus, it comes together with zero fancy equipment, making it an easy win for both beginners and seasoned bakers.
Make a batch, tag me on Instagram, and let me know what crumble combo you try—Nilla Wafers, cake, grahams… or maybe all three?
Ingredients
- 2¼ cups cold heavy cream
- ½ cup sweetened condensed milk
- ½ cup evaporated milk
- 4 tbsp full-fat cream cheese, softened
- 2 tbsp vanilla bean paste
- 1 tbsp light corn syrup
- ½ tsp fine sea salt
- 1 ½ cups fresh or frozen strawberries
- 1/4 cup sugar
- Pinch salt
- 1 tsp lemon juice
- 1 ½ cups crushed Nilla Wafers or use crushed graham crackers or crumbled vanilla cake
Instructions
Make the Strawberry Swirl
- In a small saucepan, combine the frozen strawberries, sugar, lemon juice, and a pinch of salt.
- Cook over medium heat, stirring occasionally, until the berries break down and the mixture becomes syrupy—about 8–10 minutes.
- Use a spoon or potato masher to break up the strawberries. Let the mixture cool completely. (You can refrigerate it to speed this up.)
Make the Vanilla Ice Cream
- In a large mixing bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer. Set aside.
- In another large bowl, whisk the softened cream cheese until smooth and creamy. (No lumps!)
- Add in the sweetened condense milk, evaporated milk, salt, vanilla bean paste and corn syrup whisking until smooth. Its important to ensure there are no lumps, otherwise your ice cream will be lumpy.
- Gently fold the whipped cream into the vanilla mixture in 2–3 additions. Take your time and use a spatula to keep the mixture light and airy. Set Aside.
Assemble
- In a loaf pan or container, add a layer of vanilla ice cream base, followed by spoonfuls of the strawberry swirl and a sprinkle of crushed Nilla Wafers. Repeat the layers, gently swirling with a butter knife. Finish with extra crumbs on top for texture.
- Smooth the top and press a layer of parchment or plastic wrap directly onto the surface. Cover well.
- Freeze for at least 6 hours, or overnight, until firm. Let sit at room temperature for 5 minutes before scooping. Enjoy!
Video
Notes
- Frozen or fresh strawberries work for the swirl. If you’re using frozen strawberries, cook for a few extra minutes—no need to defrost.
- You can replace the homemade strawberry swirl with ½ to ⅔ cup of store-bought strawberry jam. Choose a high-quality or low-sugar variety for the best flavor. Just swirl it directly into the ice cream base before freezing!
- Nilla Wafers add classic ice cream bar flavor, but graham crackers or crumbled cake can be used for a different texture.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping if it’s too firm.
- Store in an airtight container for up to 2 weeks for best texture and flavor.
Love this recipe. It’s addictive- and this is coming from someone who is not an ice cream person- but the texture it so rich and the flavors go together so perfectly it’s 👩🏻🍳💋🤌. I am already thinking of tweaking the recipe to make more flavors and this recipe it’s so easy to make that you might be inspired to do so, too. Thank you for this recipe. This is going to my big book of recipes.
Love this guy. I’m making this as soon as I get the ingredients.