This Strawberry Shortcake Ice Cream is a creamy, no-churn frozen dessert packed with strawberry swirls, tiny chunks of fresh strawberries, and soft bites of angel food cake in every scoop. It comes together with just a handful of ingredients and is easy enough to make at home without any special equipment.
Recipe Highlights
- No ice cream maker needed: This is a simple no-churn recipe that uses heavy cream and sweetened condensed milk as the base, so no special equipment is required.
- Fresh strawberry swirls: A cooked strawberry mixture is folded into the ice cream base, creating beautiful ribbons of strawberry flavor throughout.
- Soft cake in every bite: Even after freezing and thawing, the angel food cake stays soft and tender, adding a light texture to every scoop.
- Simple ingredients: This recipe uses just a few everyday ingredients you can find at any grocery store.
- Perfect for summer: With fresh strawberries and a cool, creamy base, this is an ideal warm weather dessert.
- Make-ahead friendly: The ice cream needs to freeze for at least six hours, making it a great dessert to prepare the day before serving.
Ingredients in Strawberry Shortcake Ice Cream
Strawberry Swirl
- Fresh strawberries: Only fresh strawberries have been tested in this recipe. Frozen and thawed strawberries release too much liquid and are not recommended.
- Granulated sugar: White granulated sugar works best here, sweetening the strawberries as they cook down into a thick, flavorful mixture.
- Lemon juice: A small amount of lemon juice brightens the strawberry flavor and helps balance the sweetness.
Ice Cream Base
- Heavy cream: Make sure the heavy cream is cold before beating. Cold cream whips up faster and holds its volume better.
- Sweetened condensed milk: This is what makes the ice cream rich and sweet without the need for cooking a custard base.
- Vanilla extract: Adds a warm, classic flavor that pairs beautifully with the strawberries and cake.
- Angel food cake: Four cups of cubed angel food cake is about ten ounces. The cake stays surprisingly soft even after freezing, which makes every bite light and tender.
Tips for the Best Strawberry Shortcake Ice Cream
Full instructions are included in the recipe card below, but here are a few tips to help you get the best results.
- Fold, do not stir, the strawberry mixture into the ice cream base. Stirring too aggressively will turn the entire mixture pink and eliminate the swirl effect. A gentle fold keeps those beautiful ribbons of strawberry intact.
- Let the ice cream thaw for 10 to 20 minutes before serving. This allows it to soften enough to scoop easily and gives the cake time to come back to a soft, pleasant texture.
- Use a 10×5 inch loaf pan or larger. A 9×5 pan will be too small for this recipe. Going bigger is fine, but do not go smaller.
- Layer the ice cream mixture and cake cubes rather than folding the cake in. Layering preserves the texture of the cake and helps distribute it evenly throughout the ice cream.
- Make sure the strawberry mixture is completely cool before adding it to the whipped base. Adding a warm mixture can deflate the cream.
Storage Instructions
Store the ice cream covered in the freezer. It will keep well for up to several weeks when properly covered. Allow it to sit at room temperature for 10 to 20 minutes before scooping.
Strawberry Shortcake Ice Cream Recipe
Ingredients
Strawberry Swirl
- 2 cups fresh strawberries diced
- ½ cup granulated sugar
- 1 teaspoon lemon juice
Ice Cream Base
- 2 cups heavy cream cold
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 4 cups angel food cake cut into 1 inch cubes
Instructions
- Add the diced strawberries, sugar, and lemon juice to a saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove from heat and set aside to cool completely.
- In a large bowl, beat the cold heavy cream, sweetened condensed milk, and vanilla extract with a handheld mixer for about 5 minutes, or until thick and fluffy.
- Strain excess liquid from the cooled strawberry mixture, then gently fold it into the ice cream base. Do not overmix, as you want swirls, not a fully pink mixture.
- Pour 2 cups of the ice cream mixture into a 10×5 inch loaf pan and spread into an even layer. Place about 2 cups of angel food cake cubes on top in a single layer. Repeat with another 2 cups of ice cream mixture and the remaining 2 cups of cake cubes. Carefully spread the remaining ice cream mixture over the top. Do not pile above the rim of the pan.
- Freeze for a minimum of 6 hours, or until completely frozen.
- Allow to thaw at room temperature for 10 to 20 minutes before scooping and serving.
Notes
A 9×5 inch loaf pan is too small. Use a 10×5 inch pan or larger.
Fold the strawberry mixture in gently to preserve the swirl effect.
Allow the strawberry mixture to cool completely before folding into the whipped base.
Nutrition
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FAQs
Can I use frozen strawberries? Only fresh strawberries have been tested in this recipe. Frozen strawberries release a significant amount of liquid when thawed, which can affect the texture and consistency of the ice cream.
Can I use a 9×5 inch loaf pan? No, a 9×5 pan is too small for this recipe. You can use a larger pan, but do not go smaller than a 10×5 inch loaf pan.
Do I have to layer the cake and ice cream mixture, or can I fold the cake in? It is best to layer rather than fold. Folding the cake into the mixture too much will also eliminate the strawberry swirls and turn the ice cream a solid pink color.
How long does it need to freeze? The ice cream needs to freeze for a minimum of six hours, but overnight is even better to ensure it is completely set before serving.
Can I use store-bought angel food cake? Yes, store-bought angel food cake works perfectly in this recipe and saves time.
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This Strawberry Shortcake Ice Cream is a cold, creamy, and easy no-churn dessert that captures everything you love about the classic flavor, with fresh strawberry swirls and soft cake in every single bite.
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