Strawberry Ice Cream Recipe
This homemade strawberry shortcake ice cream is a no-churn recipe with layers of rich vanilla ice cream, fresh strawberry sauce, and crunchy shortcake crumbles.
Equipment
- Freezer-safe container
- Hand mixer or stand mixer
- Baking sheet
- Saucepan
Ingredients
- 2 cups fresh or frozen strawberries
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1 can 14 oz sweetened condensed milk
- 1 cup shortcake crumbles made from ½ cup flour, ¼ cup sugar, and ¼ cup cold butter
Instructions
- Cook the strawberries and sugar over medium heat until the sauce thickens. Let cool.
- Make shortcake crumbles by combining flour, sugar, and butter. Bake until golden.
- Whisk together condensed milk, vanilla extract, and a pinch of salt.
- Whip heavy cream until stiff peaks form. Fold into the condensed milk mixture.
- Layer the ice cream base, strawberry sauce, and crumbles in a container. Swirl gently.
- Freeze for at least 4 hours or overnight.
Video
Notes
For best texture, let the ice cream sit at room temperature for 5-10 minutes before serving.