Description
A refreshing no-churn ice cream that captures the flavors of strawberry shortcake.
Ingredients
Scale
- 2 cups heavy cream
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup crushed shortbread cookies
- 1 cup chopped fresh strawberries
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, combine the sweetened condensed milk and vanilla extract.
- Gently fold the whipped cream into the condensed milk mixture until just combined.
- Fold in the crushed shortbread cookies and chopped strawberries.
- Pour the mixture into a freezer-safe container.
- Cover and freeze for at least 6 hours, or until firm.
Notes
- For a smoother texture, you can add a tablespoon of vodka to the condensed milk mixture, as alcohol inhibits ice crystal formation.
- You can also add a few drops of red food coloring for a more vibrant pink hue.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 40g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: strawberry shortcake ice cream, no churn ice cream, homemade ice cream, strawberry ice cream, shortcake ice cream