No-Churn Strawberry Shortcake Swirl Ice Cream

Indulge in the ultimate summer delight with this incredibly easy No-Churn Strawberry Shortcake Ice Cream. This isn’t just ice cream; it’s a luscious, dreamy dessert that will have you savoring every spoonful. Imagine a rich, velvety strawberry ice cream base, generously swirled with tender chunks of golden pound cake, ribbons of light and fluffy marshmallow cream, and bursts of fresh, ripe strawberries. It’s a symphony of textures and flavors that captures the essence of classic strawberry shortcake in a delightfully frozen form.

One of the many reasons this recipe stands out is its sheer simplicity. Forget the need for an expensive ice cream maker or complicated custard bases cooked on the stove. This innovative no-churn method allows you to create unbelievably creamy, homemade ice cream with just a hand mixer and a few readily available ingredients. It’s perfect for home bakers and dessert enthusiasts who crave gourmet flavor without the fuss. Prepare to be amazed by how effortless it is to whip up a batch of this irresistible frozen treat.

My absolute favorite way to enjoy this frozen masterpiece is when it’s slightly softened, allowing the flavors to meld beautifully and the textures to become even more harmonious. The slightly melted ice cream transforms into a delightful, spoonable concoction where the strawberry puree, moist pound cake, and gooey marshmallow truly shine. It’s a truly decadent experience that rivals even the most elaborate desserts.

Contents

Why You’ll Adore This No-Churn Strawberry Shortcake Ice Cream

This recipe isn’t just a dessert; it’s a game-changer for anyone who loves homemade ice cream but dreads the traditional methods. Here’s why this No-Churn Strawberry Shortcake Ice Cream will become your new go-to recipe:

Effortless & No-Churn Magic: The biggest draw of this recipe is its incredibly simple “no-churn” nature. You don’t need a special ice cream maker, which means no pre-freezing bowls or bulky appliances taking up precious kitchen space. All you need is a hand mixer (or stand mixer) and a freezer-safe container to create a batch of perfectly smooth, creamy ice cream. This method eliminates the need for stove-top cooking, making the entire process quick, clean, and beginner-friendly.
Simple, Wholesome Ingredients: With just a handful of staple ingredients, you can conjure up this spectacular dessert. The core components include two cups of cold heavy whipping cream, one can of sweetened condensed milk (we love Eagle Brand for its consistent quality), fresh, ripe strawberries, prepared pound cake, and marshmallow cream. Each ingredient plays a vital role in creating the signature flavor and texture profile, proving that exquisite taste doesn’t require a long list of obscure items.
Unbelievably Easy Assembly: This recipe is designed for ease. After a quick preparation of the strawberries and whipping the cream, it’s simply a matter of folding everything together. While the hands-on time is minimal, a little patience is required for the freezing process. Typically, six hours in the freezer will yield a scoopable treat, but for the best results, letting it freeze overnight ensures optimal firmness and flavor development. The anticipation is part of the fun!
Versatile Dessert Solution: Beyond being a standalone treat, this no-churn ice cream is incredibly versatile. Its robust flavor and satisfying texture make it an excellent base or topping for a variety of other desserts. Imagine it layered in trifles, served alongside fresh fruit tarts, or even as a delightful filling for dessert sandwiches. You can make a batch ahead of time and store it in the freezer, ready to impress guests or satisfy a sudden craving without any last-minute stress. It’s truly a dessert hero for any occasion!

For the pound cake component, feel free to use your favorite variety. A store-bought pound cake works beautifully for ultimate convenience, offering a dense yet tender crumb that absorbs the strawberry goodness. Alternatively, if you’re feeling ambitious, a homemade vanilla pound cake, perhaps a Vanilla Greek Yogurt & Olive Oil Pound Cake, would add an extra layer of deliciousness and a truly bespoke touch to your ice cream. The small, soft cubes of cake are what give this ice cream its delightful “shortcake” identity, soaking up the creamy strawberry base to create pockets of pure bliss.

Gather Your Essential Ingredients

Creating this magnificent no-churn ice cream requires a simple yet powerful combination of ingredients. Quality matters, so choose fresh and flavorful components for the best results. Here’s what you’ll need:

Heavy cream, ensuring it’s very cold for optimal whipping.
Sweetened condensed milk (one 14 oz can). Eagle Brand is a popular choice for its rich, creamy consistency.
Vanilla extract, for that classic, comforting aroma and flavor.
Pound cake, approximately 1 ½ cups, cut into small, bite-sized cubes.
Fresh strawberries, about 2 cups, hulled and ready for processing.
Marshmallow cream, approximately 1 ½ cups, which adds a wonderful gooey texture.
Optional: A few drops of pink or red food coloring to enhance the vibrant strawberry hue.

Crafting Your No-Churn Strawberry Shortcake Ice Cream

Follow these simple steps to create a show-stopping homemade ice cream that tastes like a dream:

Prepare the Strawberries: In a blender or food chopper, pulse your hulled fresh strawberries until they are semi-pureed. Aim for a consistency where small, delightful chunks of strawberry still remain. This provides both flavor and texture.
Whip the Cream: In a large, chilled mixing bowl, use a hand mixer or stand mixer to beat the very cold heavy cream on high speed until stiff peaks form. The cream should be thick and hold its shape.
Combine Wet Ingredients: Gently fold the sweetened condensed milk and vanilla extract into the whipped cream. Mix until just combined, being careful not to deflate the airy cream.
Integrate Flavors and Textures: Carefully fold in your prepared strawberry puree, the optional food coloring (if desired, for a more vibrant pink), and the cubed pound cake into the cream mixture. Ensure everything is evenly distributed without overmixing.
Layer the Ice Cream Base: Pour about one-third of your ice cream mixture into a freezer-safe 2-quart container. Smooth the top gently.
Add Marshmallow Swirl: Briefly microwave the marshmallow cream in a microwave-safe bowl for about 20 seconds. This will soften it slightly, making it easier to work with. Spoon 3-4 dollops of the softened marshmallow cream over the first layer of ice cream.
Continue Layering: Add the remaining ice cream mixture to the container, spreading it evenly. Then, add the rest of the marshmallow fluff in spoonfuls on top. For an artistic touch, you can use a knife to gently swirl the marshmallow cream into the ice cream.
Freeze to Perfection: Cover the container tightly with a lid or plastic wrap and place it in the freezer. Freeze for at least 6 hours, but for the very best, firm, and scoopable consistency, freezing overnight is highly recommended.

Once frozen, your homemade No-Churn Strawberry Shortcake Ice Cream is ready to be devoured! Scoop generously and enjoy this exquisite frozen treat.

Tips for the Perfect No-Churn Ice Cream

Cold Ingredients are Key: Ensure your heavy cream is very cold. This helps it whip up faster and achieve stiffer peaks, which is essential for the airy texture of no-churn ice cream.
Don’t Over-Process Strawberries: You want some texture from the strawberries. Pulsing them rather than fully pureeing them will leave small bits that add a delightful chew to the ice cream.
Gentle Folding: When combining ingredients, use a spatula and a gentle folding motion to maintain the volume of the whipped cream. Overmixing can deflate the cream, resulting in a less airy and icy ice cream.
Quality Pound Cake: While store-bought is fine, a moist, rich pound cake will provide the best texture. If it’s too dry, it might become icy in the freezer.
Freezer-Safe Container: Use a shallow, wide container for faster and more even freezing. An airtight lid is crucial to prevent freezer burn.

Variations to Explore

This recipe is incredibly adaptable! Here are a few ideas to customize your No-Churn Strawberry Shortcake Ice Cream:

Berry Blast: Add a mix of other berries like raspberries or blueberries along with the strawberries for a mixed berry shortcake ice cream.
Chocolate Drizzle: Swirl in some melted dark or white chocolate sauce with the marshmallow cream for an extra layer of decadence.
Citrus Zest: A touch of lemon or orange zest added to the cream mixture can brighten the strawberry flavor.
Nutty Crunch: Sprinkle in some toasted pecans or walnuts for a textural contrast.
Spiced Twist: A pinch of cinnamon or cardamom could add an unexpected warmth, especially if using a vanilla pound cake.

Whether you’re celebrating a special occasion, hosting a summer barbecue, or simply craving a comforting dessert, this No-Churn Strawberry Shortcake Ice Cream is sure to become a cherished recipe. Its delightful blend of fresh fruit, creamy texture, and classic shortcake flavors makes it a timeless treat that appeals to everyone.

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No-Churn Strawberry Shortcake Ice Cream

By Kim Lange

This easy No-Churn Strawberry Shortcake Ice Cream is a delicious and decadent ice cream worth swooning over! It’s a rich and creamy strawberry ice cream loaded with pound cake bites, fluffy marshmallow cream and fresh, ripe strawberries! Who could resist all that yumminess?

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Prep Time: 15 minutes

Freeze Time: 6 hours (or overnight)

Yields: 1.5 quarts

Category: Dessert, Ice Cream

Ingredients

2 cups heavy cream, cold
1 14 oz. can sweetened condensed milk (e.g., Eagle Brand)
1 teaspoon vanilla extract
1 ½ cups pound cake, cubed
2 cups fresh strawberries, hulled
1 ½ cups marshmallow cream
Optional: pink or red food coloring for a little color

Instructions

In a blender or food chopper, pulse strawberries until semi-pureed and small chunks of strawberries remain.
In a large bowl, using a mixer, beat heavy cream until stiff peaks form.
Stir in sweetened condensed milk and vanilla.
Fold in the strawberry puree, food coloring (optional) and pound cake into the mixture.
Pour ⅓ of mixture into a freezer-safe 2 qt. container.
Place marshmallow fluff in microwave in microwavable bowl for 20 seconds or so, so it’s not so stiff. Add 3-4 spoonfuls on top. Add remainder of ice cream mixture and add the rest of the marshmallow fluff on top by spoonfuls. You can swirl if you want with a knife.
Cover and freeze for 6 hours, best if overnight.

Notes

Makes 1 1/2 quarts of delicious no-churn ice cream.

Tried This Recipe? Let us know how it was by commenting below!

This recipe was originally inspired by a delightful “Pink Themed Recipes for a Virtual Baby Shower” hosted for Katherine from Love In My Oven, celebrating the upcoming arrival of her baby girl. It was a joy to create something beautiful and pink for such a wonderful occasion, and this Strawberry Shortcake Ice Cream fit the theme perfectly!

While the virtual baby shower was a fantastic event filled with many lovely pink recipes from various bloggers, this No-Churn Strawberry Shortcake Ice Cream truly shines on its own. It’s a recipe designed to bring joy and sweetness to any gathering, big or small. From casual weeknight desserts to festive holiday spreads, its vibrant flavor and easy preparation make it a standout choice.