No Churn Strawberry Shortcake Ice Cream

This easy no churn strawberry shortcake ice cream is the perfect sweet treat for summer. Made with just five ingredients and best of all, no ice cream maker needed! Full of fresh strawberries, crumbled Oreo cookies and so easy to make!

   

No Churn Strawberry Shortcake Ice Cream

This Strawberry Shortcake Ice Cream is one of our favorites that we make every year. It’s similar to these popular Strawberry Shortcake Ice Cream Bars, but without the extra steps to assemble them. Our recipe for no churn strawberry shortcake ice cream takes less than 10 minutes. Seriously, the hardest part is just waiting for this ice cream to freeze!

What can be better than creamy homemade ice cream on a hot summery day? This ice cream is a great way to use up some of those extra summer strawberries.  The addition of crushed Oreo cookies gives it that delicious sweet crunch in every bite.

Custard vs. Ice Cream

Both ice cream and custard are made from the same basic ingredients, such as cream, sugar, and milk. There is a slight difference between the two, though, and that difference is the fact that custard contains egg yolk! The flavors of egg yolk are known to give custard a much smoother and creamier texture than traditional ice cream.

Ingredients For This Recipe

• Heavy cream
• Condensed milk
• Vanilla extract
• Strawberries
• Golden Oreo cookies; or any other Vanilla sandwich cookie

How to Make this No Churn Strawberry Shortcake Ice Cream

1. Place the strawberries in a food processor or blender and process a few times until smooth (leave some chunks if you prefer). Set aside.
2. In a stand mixer with the whip attachment or using your hand mixer, whip heavy whipping cream on high until stiff peaks form. Add the sweetened condensed milk and vanilla extract and continue beating until combined.
3. Pour half of the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Pour half of the pureed strawberries on top and gently swirl with a knife to form ribbons. Sprinkle in half of the crushed Oreo cookies.
4. Pour in remaining half of the ice cream then top with more pureed strawberries. Swirl again with the knife then top with more crushed cookies and reserved strawberry slices.
5. Cover and freeze for 4-5 hours, best if overnight. Take the ice cream out of the freezer and enjoy immediately or allow to sit for about 3-5 minutes, to allow the strawberry chunks to soften up slightly.

How long can I keep this ice cream for?

We recommend enjoying the fresh flavors of this frozen strawberry shortcake ice cream for no longer than two weeks. Although most store-bought ice creams will last longer than two weeks in the freezer, this ice cream recipe will not since it contains no preservatives. This ice cream will be super hard to resist, though, so it may not last two weeks!

More Easy Ice Cream Recipes You’ll Enjoy:

Cake Batter

Strawberry Ice Cream Bars

Mango Ice Cream

No Churn Strawberry Cheesecake 

Keto Vanilla Ice Cream

0 from 0 votes

Print

No Churn Strawberry Shortcake Oreo Ice Cream

Prep Time

10 mins

Chill Time

5 hrs

Total Time

5 hrs 10 mins

 

No Churn Strawberry Shortcake Oreo Ice Cream is the perfect sweet treat for summer. Made with just five ingredients and best of all, no ice cream maker needed! Full of fresh strawberries, crumbled Oreo cookies and so easy to make!

Course: Dessert

Cuisine: American

Keyword: ice cream flavors, no churn ice cream, strawberry desserts, strawberry ice cream, strawberry shortcake recipe

Servings: 8 servings

Calories: 288 kcal

Author: Kelly

Ingredients

• 2 cups heavy cream cold
• 1 14-ounce can sweetened condensed milk around 1 2/3 cups
• 1-1/2 teaspoons pure vanilla extract
• 1-1/2 cups fresh strawberries washed and hulled, (reserve 3 and cut into chunks for topping if desired - they will be harder once frozen)
• 3/4 cup crushed Golden Oreo cookies*

Instructions

1. Place the strawberries in a food processor or blender and process a few times until smooth. (or leave some chunks if you prefer as well). Set aside
2. In a stand mixer with the whip attachment or using your hand mixer, whip heavy whipping cream on high until stiff peaks form. Add the sweetened condensed milk and vanilla extract and continue beating until combined.
3. Pour half of the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Pour half of the pureed strawberries on top and gently swirl with a knife to form ribbons. Sprinkle in half of the crushed Oreo cookies. Pour in remaining half of the ice cream then top with more pureed strawberries. Swirl again with the knife then top with more crushed cookies and reserved strawberry slices.
4. Cover and freeze for 4-5 hours, best if overnight.
5. Take the ice cream out of the freezer and enjoy immediately or allow to sit for about 3-5 minutes, to allow the strawberry chunks to soften up slightly.

Recipe Notes

*If you can't find Golden Oreo cookies, you can use any other vanilla or shortbread cookies

*If you prefer your strawberry swirl to have some chunks, blend for a few seconds less.

Nutrition Facts

No Churn Strawberry Shortcake Oreo Ice Cream

Amount Per Serving (1 serving)

Calories 288 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 14g70%

Cholesterol 81mg27%

Sodium 75mg3%

Potassium 99mg3%

Carbohydrates 14g5%

Sugar 7g8%

Protein 2g4%

Vitamin A 875IU18%

Vitamin C 16.3mg20%

Calcium 47mg5%

Iron 0.5mg3%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.