Its lusciously velvety layers of fruity flavors and the fascinating hues in every scoop leave you drooling over it.
This classic flavored shortcake ice cream recipe with a classic taste is an all-time summer favorite of ice cream and cake lovers. Prepared without an ice cream maker, this no-churn ice cream takes a few ingredients to taste this marvelous and gives the heavenly pleasure of digging into something extraordinarily delicious and purely seductive with its flavors. Ready homemade whipped cream is used in this recipe, along with sweetened condensed milk and dry milk powder. Together they create a silky smooth and creamy-textured ice cream that tastes just heavenly, with an exciting strawberry punch, in every bite! A shortcake is a soft cake with a crisp and crumbly texture that is perfectly fit for desserts. A few pieces of the shortcake added to this ice cream take its deliciousness to another level! Technically, the shortcake is prepared with biscuit dough that helps it achieve the crisp and crumbly texture, quite resembling that of biscuits, but only better. However, I have made a homemade eggless pound cake for this recipe. So let’s take full advantage of the seasonal fruits and whip up this velvety smooth and perfectly sweetened no churn Strawberry Shortcake Icecream.
Easy to make with just a few ingredients, Bursting with the flavors and goodness of fresh fruit, Addictively delicious and customizable recipe, Free from preservatives and artificial colors, A delightful fusion of cake and ice cream, A make-ahead dessert recipe, and Insanely loved by all ages!
The best part is this No-churn Strawberry Shortcake Ice Cream is an egg-free and nut-free recipe apt for those refraining from eggs and nuts. You can dig into it any time of the day as an excellent fruity dessert snack or even as a yummy ending to your meal.
Strawberries — The star ingredient of this recipe, strawberries bring incredible flavor and flair to our ice cream. Use perfectly ripened strawberries as they will render an appealing, vibrant pink color to the ice cream. All-purpose flour — Used in the recipe to make the eggless vanilla shortcake. The soft and moist bites of the shortcake infused within the ice cream render an exquisite depth of flavor and texture that is truly admirable. Baking Powder/ Baking Soda — Added to the shortcake batter as leavening agents that help the batter rise and produce soft and tender shortcakes. Sugar — Added to the shortcake for sweetness and texture, also added to the strawberry syrup as the sweetening agent. Salt — A pinch of salt in the cake batter balances the sweetness and intensifies the flavor of other ingredients in the cake. Butter/ Oil — Added to the shortcake batter as it lends the cake its needed moistness. Homemade Whipped Cream — This is the best choice for the richest and creamiest ice cream that feels completely irresistible. Condensed Milk — All the sweetness of the ice cream comes from the sweetened condensed milk. Dry Milk Powder — Milk powder makes the ice cream creamier and more luxurious by absorbing away the excess moisture. Strawberry Extract — This adds more flavor and a beautiful pink color to our yummy ice cream.
Macerate the Strawberry for the Sauce — Combine the strawberries and sugar in a pan for 20-30 minutes. The macerating process will start right away, and you will see the syrup starting to form. Now, bring it to a boil until the mixture thickens. Take it off the flame and allow it to cool completely. Transfer this mixture into a blender or food processor and blend them until smooth and creamy.
Freeze the strawberry ice cream — Now pour the no-churn strawberry shortcake ice cream into a freezer-safe container, and freeze the ice cream for at least 6 hours or overnight. Once frozen, serve the scoops with a swirl of strawberry syrup.
Can use the store-bought shortcake — For this recipe, you may use the store-bought shortcake to save on time and some effort. It makes the equally delicious no-churn Strawberry Shortcake Ice Cream. Strawberry pieces may turn into icy chunks — Fresh fruits contain high water content. So, the fresh strawberry pieces used in this recipe may turn icy chunks when frozen. You can simply avoid adding fresh fruits if you are not an admirer of the frozen chunks. To scoop out easily — For an easy scoop, you may run your metal ice cream scoop under hot water just before scooping. It will create magical scoops that are oh-so inviting! Avoid freezer burn, cover adequately — The container needs to be covered properly so that there is no formation of crystals on the top of the ice cream. For this, cover it tightly with plastic wrap, followed by an aluminum foil. A perfect make-ahead dessert recipe — This Strawberry Shortcake Ice cream recipe is a perfect make-ahead recipe and can be prepared in advance and used when required later. No ice cream maker needed — As we are using homemade whipped cream, we do not need to use an ice cream maker, as the recipe just involves gathering the whipped cream, condensed milk, and milk powder. The best temperature for storing ice creams — Ice creams store best below 0° F (-17 °C). Maintaining this temperature is necessary as above this temperature, you may find some crystallization taking place. Do not allow any change in temperature during freezing for best results. Follow the tips given in the expert tips section, and I guarantee you will create the yummiest Strawberry Shortcake Ice Cream within minutes! Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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