Strawberry Shortbread Ice Cream

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.


• Heavy Cream • Sweetened Condensed Milk • Shortbread Cookies • Diced Strawberries • Vanilla

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!


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