No Churn Strawberry Shortcake Ice Cream

Course: Dessert

Cuisine: North American

Prep Time: 35

Chill Time: 6

Total Time: 6 35

Servings: servings

Calories: 269kcal

Author: Lord Byron's Kitchen

Strawberry Shortcake Ice Cream the easy way – no churn! Simple ingredients and an even simpler preparation process, this ice cream can stock your freezer in no time at all! Made with cream, real strawberries, and a good helping of shortcake crumbs, who’s up for a big bowl of this delicious frozen treat?

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Ingredients

2 cups 35% whipping cream, cold
14 ounces canned sweetened condensed milk
1 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract)
1-2 drops red food colouring, optional
1 cup chopped strawberries
1 1/4 cups Strawberry Shortcake Crumbs

Instructions

Before you start anything at all, take the bowl you intend to use to beat the whipping cream in, and place it in your freezer. An ice-cold bowl will help to make whipping the cream faster and easier.
If you have not already prepared the Strawberry Shortcake Crumbs, do that first. These crumbs take eight minutes in the oven and then at least fifteen minutes of chilling time in the fridge. They’re not cumbersome to make, but from start to finish, you will need about 30 minutes. Get them done and out of you way first.
Next, chop up the strawberries. You can chop the strawberries or mash them. You will want to chop the strawberries well though, because large pieces of strawberry will freeze quite hard and makes the ice cream not as smooth. Also, this recipe uses one cup of chopped strawberries. You can add more, but do no exceed two cups, because the excess moisture creates a icy ice cream rather than a creamy one.
Pour the cold whipping cream into the chilled mixing bowl. Using a handheld mixer or stand mixer, beat the cream until it forms stiff peaks. At this point, add food colouring to tint the ice cream if desired. Also, add the vanilla bean paste or extract. Beat into the whipped cream.
Next, while still beating, pour the canned sweetened condensed milk into the bowl in a steady, slow stream. Don’t empty the contents of the can in and then beat. The whipped cream will lose its fluffiness. Slow and steady wins the race. When no more pours out of the can, scrape the rest out with a spatula. You’ll want to use every drop!
Finally, add in the chopped or mashed strawberries, along with one cup of the Strawberry Shortcake Crumbs. Use a spatula to fold the ingredients into the whipped cream mixture. Once done, transfer the ice cream mixture to a freezer-safe bowl or container. Top with the remaining quarter cup of crumbs and get the ice cream into the freezer for 4-6 hours or until firm.

Nutrition