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Easy No-Churn Strawberry Shortcake Ice Cream Cake

no-churn strawberry shortcake ice cream cake - featured image
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A creamy, no-churn ice cream cake layered with macerated fresh strawberries and crumbly shortcake, perfect for a quick and refreshing summer dessert without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups (480ml) cold heavy whipping cream
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 cups (about 300g) fresh strawberries, sliced
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5ml) lemon juice
  • 1 ½ cups (150g) shortcake biscuits, crumbled
  • Optional: pinch of cinnamon or nutmeg

Instructions

  1. Macerate the strawberries: In a medium bowl, combine sliced strawberries with granulated sugar and lemon juice. Toss gently and let sit at room temperature for 15-20 minutes until the berries release their juices and soften.
  2. Whip the cream: Chill a large mixing bowl and beaters for 10 minutes beforehand. Pour cold heavy whipping cream into the bowl and whip on medium-high speed until stiff peaks form, about 3-5 minutes. Stop whipping if it looks grainy to avoid butter forming.
  3. Mix condensed milk and vanilla: In a separate bowl, whisk together sweetened condensed milk and pure vanilla extract until smooth.
  4. Fold ingredients together: Gently fold the sweetened condensed milk mixture into the whipped cream using a spatula, being careful not to deflate the cream to keep it light and airy.
  5. Prepare shortcake crumble: Crumble shortcake biscuits into coarse crumbs. Stir in a pinch of cinnamon or nutmeg if desired.
  6. Assemble the cake: In an 8×8-inch (20×20 cm) pan, spread one-third of the no-churn ice cream base. Sprinkle a layer of shortcake crumbs on top, then spoon half of the macerated strawberries with juices over the crumbs. Repeat layering with the remaining ice cream base, more crumbs, and the rest of the strawberries.
  7. Freeze: Cover the pan tightly with plastic wrap or foil and freeze for at least 6 hours or overnight until firm.
  8. Serve: Remove from the freezer about 10 minutes before serving to soften slightly. Cut into squares and enjoy.

Notes

Chill bowl and beaters before whipping cream for better results. Fold whipped cream and condensed milk gently to keep airiness. Macerate strawberries for at least 15 minutes to enhance flavor. Freeze at least 6 hours for best texture. Reserve some strawberries and crumbs for garnish. Use fresh vanilla extract for best flavor. Frozen strawberries can be used if thawed and drained well. Dairy-free and gluten-free substitutions are possible.

Nutrition

Keywords: no-churn, strawberry shortcake, ice cream cake, summer dessert, easy dessert, no ice cream maker, quick dessert, layered dessert

Find it online: https://fuzzyforker.com/easy-no-churn-strawberry-shortcake-ice-cream-cake-recipe-to-make-today/