This no churn strawberry shortbread ice cream is an easy 10-minute dessert that’s packed full of buttery and sweet spring flavors. Homemade vanilla ice cream is swirled with crumbled shortbread cookies and diced strawberries to make this rich and refreshing treat.
This strawberry shortbread ice cream is simple to make, with no churning or special equipment needed! Grab your hand mixer and you are ready to go. The ice cream is vanilla based with pieces of buttery shortbread cookie and strawberries mixed throughout.
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I love that this ice cream will stay good in the freezer for a few months, so I tend to make a double batch to save for later! With its light and refreshing flavors, this delicious ice cream is perfect after a family meal or as a fun midday snack.
This homemade ice cream is delicious on its own, in a bowl, or in a waffle cone! I personally love to top it with chocolate syrup, maraschino cherries, sprinkles, or extra crumbled cookies.
Ingredient Notes
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Heavy Cream—Gives your finished ice cream a light and soft texture.
- Sweetened Condensed Milk—Adds sweetness while keeping the ice cream smooth and scoopable.
- Shortbread Cookies— Crushed. I like to use store bought shortbread cookies, but you could also use homemade.
- Diced Strawberries—Provides your finished dessert a ton of real fresh strawberry flavor.
- Vanilla—Gives the ice cream a subtle vanilla flavor to contrast with the bright and juicy strawberries.
How To Make Strawberry Shortbread Ice Cream
The first step is to whip the heavy cream, and vanilla. You can use a hand mixer or stand mixer to whip them together at high speed until you get stiff, free-standing peaks.
Then, add in the condensed milk, crushed cookies, and diced strawberries. Gently fold the ingredients together until well combined.
Pour your ice cream into a loaf pan and tightly cover it with plastic wrap. Place the pan in the freezer and let it chill until it is firm to the touch, which usually takes about 6 hours. I like to leave it overnight.
Scoop, serve, and enjoy!
Fresh or Frozen Strawberries
I typically use fresh strawberries because they need to be diced into fairly small pieces, and they are easy to cut fresh. But, if you can’t get fresh strawberries then feel free to use frozen ones!
You’ll want to let them thaw in the fridge so you can dice them before adding them to the ice cream. Once frozen strawberries thaw, they tend to have a lot of moisture, so keep that in mind as you cut them. You may want to have towels ready to pat them dry.
Storing Ice Cream
If you have any leftovers, you can store this ice cream in the freezer! Please make sure that you store it tightly covered with plastic wrap in a freezer-safe container. The ice cream will stay good for about two months.
Recipe Tips
- Feel free to use store bought or homemade shortbread cookies! I find that store bought cookies tend to crumble less than homemade cookies, so that’s what I use. However, if you like your ice cream to have more of a chewy texture, then I recommend using homemade shortbread cookies.
- You will want to switch to a wooden spoon or silicone spatula when folding the ice cream together to avoid knocking the air out of your whipped cream. The airy whipped cream helps to give your finished strawberry shortbread ice cream its signature soft and scoopable texture.
- Be sure to use sweetened condensed milk, not evaporated milk. They are often found right next to each other on the baking aisle, so don’t get them mixed up!
- For a stronger strawberry flavor, you can add three tablespoons of strawberry Jello mix to the ice cream mixture along with the condensed milk and other ingredients!
- To make your ice cream easier to scoop, run your ice cream scoop under hot water for a minute or two before using it.
We love no-churn ice cream in our house and eat it year-round. Here are a few of our favorites.
- Chocolate Brownie Ice Cream
- Peppermint Ice Cream
- No Churn Lemon Shortbread Ice Cream
- Peanut Butter Chocolate Chip Ice Cream
- Eggnog Ice Cream
You will love this no-churn strawberry shortbread ice cream. It's a keeper! Each bite has the best combination of textures: creamy ice cream, crispy shortbread, and juicy strawberries. This ice cream is delicious after a family meal or as a fun midday snack!
Strawberry Shortbread Ice Cream Recipe
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1½ cups sweetened condensed milk
- 1 cup crushed shortbread cookies
- 1 cup diced strawberries
Instructions
- Use a hand mixer or stand mixer to whip the heavy cream and vanilla at high speed for about 5 minutes or until stiff, free-standing peaks form.
- Once the cream is whipped, add the condensed milk, crushed cookies, and diced strawberries.
- Gently fold the ingredients into the ingredients together using a wooden spoon or silicone spatula. Fold until the condensed milk and whipped cream are combined.
- Pour your ice cream into a 9x5 inch dish and tightly cover it with plastic wrap.
- Place the ice cream in the freezer for 6 hours, or until the ice cream is firm to the touch. Or freeze overnight.
- Scoop, serve, and enjoy!