Description
Creamy, swirled, and bursting with summer flavor, this no-churn strawberry shortcake ice cream is made with real berries, cream cheese, and crumbled cake—perfect for National Ice Cream Day.
Ingredients
Scale
- 1½ cups fresh strawberries, diced
- 3 tbsp granulated sugar (or unrefined cane sugar)
- 1 tbsp lemon juice (or lime juice)
- 4 oz cream cheese (or mascarpone)
- 1 (14 oz) can sweetened condensed milk
- 1 tsp pure vanilla extract
- 2 cups heavy whipping cream (or coconut cream)
- 1½ cups shortcake, pound cake, or cookie crumbles
Instructions
- In a saucepan, combine strawberries, sugar, and lemon juice. Simmer until thickened and juicy. Cool, then chill 1 hour.
- Beat cream cheese until smooth. Slowly mix in condensed milk and vanilla until creamy.
- Whip cream to stiff peaks in a separate bowl. Gently fold into the cream cheese mixture.
- Fold in chilled strawberries 3–4 times for visible swirls.
- Layer mixture with cake crumbles in a loaf pan. Smooth top, cover, and freeze for 5+ hours.
Notes
Let the strawberry compote cool fully before mixing to avoid melting your whipped base. Use graham crackers or shortbread cookies for a fun twist.
- Prep Time: PT20M
- Cook Time: PT5M
- Category: Frozen Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about ½ cup)
- Calories: 315
- Sugar: 24g
- Sodium: 70mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg