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Strawberry Shortcake Ice Cream

Bowl of no-churn strawberry shortcake ice cream with fresh strawberry and cookie crumbles
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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

  1. In a saucepan, combine strawberries, sugar, and lemon juice. Simmer until thickened and juicy. Cool, then chill 1 hour.
  2. Beat cream cheese until smooth. Slowly mix in condensed milk and vanilla until creamy.
  3. Whip cream to stiff peaks in a separate bowl. Gently fold into the cream cheese mixture.
  4. Fold in chilled strawberries 3–4 times for visible swirls.
  5. 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.

Nutrition

Find it online: https://www.stacksipsnack.com/national-ice-cream-day/