When the ice cream truck came around my neighborhood as a kid, I always knew exactly what I wanted: a Strawberry Shortcake Ice Cream Bar. There was no question. I was (and still am) head over heels for that strawberry center wrapped in creamy vanilla ice cream, the crunch of the strawberry shortcake coating, even the colors are mouth-watering! So while making this no-churn strawberry shortcake ice cream recipe, I was struck with the idea to make an ice cream cake inspired by my favorite nostalgic summertime treat. Behold the strawberry shortcake ice cream cake! 

This beauty is made with alternating layers of no-churn strawberry ice cream, no-churn vanilla ice cream, and strawberry shortcake crunch. All of these layers are built on a foundation of strawberry shortcake crust for extra stability and supreme flavor. I cannot get over how delicious this cake is and it couldn’t be easier to make from scratch.

Let’s talk about the magic of no-churn ice cream. If you’ve never made it before, rest assured that it’s as simple as it sounds. You’ll whip some heavy whipping cream to stiff peaks, then fold in sweetened condensed milk and flavorings. In this case you’ll be splitting the ice cream base and flavoring half of it with freeze dried strawberries and the other half with vanilla. After about 6 hours in the freezer, it firms up so beautifully and mimics churned ice cream so much that you’ll be amazed you made it from scratch. It’s a must try in my opinion, but you can sub the ice cream layers for store bought strawberry and vanilla ice cream if you want. 

The strawberry shortcake crunch is what takes this recipe beyond. It’s essentially the crunchy outer coating on the classic Strawberry Shortcake Ice Cream Bar, which is what makes this ice cream cake version so nostalgic. It’s super easy to make with crushed Golden Oreos, strawberry jello (powder), and butter. I sprinkled the strawberry shortcake crunch in between the ice cream layers and used it to make a strawberry shortcake crust to build the cake on. I was originally planning on coating the entire cake in the strawberry shortcake crunch but after I saw how beautiful the layers were, I had to keep them exposed! 

To assemble this cake, you’ll need a springform pan lined with an acetate collar. You’ll press the strawberry shortcake crust into the bottom, then pour in alternating layers of no-churn strawberry and vanilla ice cream with strawberry shortcake crunch sprinkled in between. After 6 hours in the freezer, you’ll be able to unlatch the springform pan and peel off the acetate to reveal all of those gorgeous layers. They’ll be set firm and ready to enjoy! 

Whether you’re nostalgic for Strawberry Shortcake Ice Cream Bars or you simply think this ice cream cake recipe sounds irresistible, I hope you end up loving it as much as I do! I also hope you’re amazed at how easy it is to whip up a gorgeous ice cream cake from scratch. Unwrapping that acetate gives me the feels every single time!

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Strawberry Shortcake Ice Cream Cake

Inspired by my nostalgia for Strawberry Shortcake Ice Cream Bars, this ice cream cake features layers of no-churn strawberry ice cream, vanilla ice cream, and strawberry shortcake crunch (just like the outer coating of the real deal)

Prep Time 30 minutes

Cook Time 4 minutes

Freeze Time 6 hours

Servings 15 slices

Ingredients

Strawberry Shortcake Crunch

• 24 whole (280g) Golden Oreos
• 3 Oz box strawberry jello
• 4 Tbsp unsalted butter, melted

Strawberry Shortcake Crust

• 2 Tbsp unsalted butter, melted
• 1 Cup strawberry shortcake crunch (recipe above)

No-Churn Ice Cream Layers

• 1/2 Cup (15g) freeze-dried strawberries
• 2 Cups heavy whipping cream, cold
• 1 Tbsp pure vanilla extract, divided
• 14 Oz sweetened condensed milk
• 1 1/2 tsp strawberry jam or preserves

Garnish

• fresh sliced strawberries (optional)

Instructions

Make the Strawberry Shortcake Crunch

• Preheat the oven to 350ºF/177ºC. Lightly grease a cookie sheet or line it with parchment paper or a silicone mat.
• Crush the Golden Oreos into small crumbles using either a food processor or by placing them into a large Ziploc bag and breaking them up with a rolling pin. Place the crumbled Golden Oreos into a medium bowl, then add the strawberry jello powder and melted butter. Mix with a rubber spatula to combine.
• Spread the mixture onto the prepared cookie sheet and bake for 4 minutes. Let cool completely before assembling the ice cream cake.

Make the Strawberry Shortcake Crust

• Place a 6-inch cardboard cake circle into the bottom of a 6-inch springform cake pan and line it with an acetate collar.
• In a medium bowl, mix together the melted butter and 1 Cup of the strawberry shortcake crunch until it begins to stick together. Reserve the rest of the strawberry shortcake crunch for the cake assembly.
• Press the mixture into the bottom of the springform pan (on top of the cardboard cake circle) to create the strawberry shortcake crust. Place the pan into the freezer while you move on with the recipe.

Make the No-Churn Ice Cream Layers

• Wait to make the ice cream layers until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Using a food processor, grind the freeze-dried strawberries into a fine powder. Set aside.
• Add the heavy whipping cream and 2 teaspoons of the vanilla extract into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 3-4 minutes. You can alternatively use a stand mixer with the whisk attachment for this part. Place the whipped cream into the refrigerator while you move on to the next step.
• Divide the sweetened condensed milk evenly between two medium bowls. To one bowl, add 1 teaspoon of vanilla. To the second bowl, add the finely ground freeze-dried strawberry powder and the strawberry jam/preserves. Whisk the ingredients together within each individual bowl to create the two different flavor bases (vanilla and strawberry).
• Divide the whipping cream evenly between each of the two bowls you created in the previous step. Fold each sweetened condensed milk mixture together with the divided whipped cream to create the vanilla ice cream and strawberry ice cream.

Assembly

• Remove the acetate-lined springform pan with the strawberry shortcake crust from the freezer. Add half of the strawberry ice cream mixture on top of the strawberry shortcake crust. Smooth and level it with a rubber spatula. Add half of the vanilla ice cream mixture on top of the strawberry ice cream layer and smooth it down with a rubber spatula. Top with half of the reserved strawberry shortcake crunch.
• Repeat the layering process, first adding the remaining strawberry ice cream mixture, then the vanilla ice cream mixture, then the remaining strawberry shortcake crunch. Freeze for at least 6 hours, until the ice cream layers are set.
• When you're ready to serve the cake, remove it from the freezer, unlatch the springform cake pan, and peel off the acetate. Garnish with fresh strawberries.

Notes

Make Ahead Tips: 

1. The strawberry shortcake crunch can be made ahead and stored in an airtight container in the refrigerator for up to one week. 
2. The strawberry shortcake crust can be made ahead and pressed into the springform pan, covered with plastic wrap, and stored in the freezer for up to two weeks. 
3. The no-churn ice cream must be made right before assembling the cake and cannot be made ahead. 
4. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months. 

Did you make this strawberry shortcake ice cream cake recipe? I want to know what you think! Tell me about it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post Strawberry Shortcake Ice Cream Cake appeared first on Sugar & Sparrow.

Between the weather getting hotter and my pregnancy cravings, I am on a full-blown ice cream kick. And since discovering how easy the no-churn ice cream method is, I can’t stop experimenting with different flavors! When you open my freezer these days, you’ll always see at least one loaf pan full of my latest ice cream concoction. My most recent flavor success is probably my favorite of all my ice cream recipes thus far: strawberry shortcake! 

This easy strawberry shortcake ice cream features delicious fresh strawberries that have been sweetened and reduced to amplify flavor, plus baked shortcake crumbs to give it extra texture and beautiful bursts of shortcake flavor. These toppings get incorporated into the base ice cream recipe, which is vanilla ice cream spiked with a little cream cheese to give it a rich and creamy cheesecake-like flavor. So, so good. Like, irresistibly good!

Like most great recipes, this one will require a little more involvement than the average no-churn ice cream recipe. It’s still easier than a churned ice cream recipe, there are just a couple elements that require cooking (the strawberries) and baking (the shortcake crumbles). 

You’ll start by chopping up some fresh strawberries and adding them into a saucepan along with some granulated sugar and a pinch of salt. These strawberries will cook for about 20-25 minutes, until most of the liquid has evaporated and you’re left with more of a jam-like consistency with big strawberry chunks in it. Eliminating the majority of the liquid not only amplifies the strawberry flavor, it will make the overall consistency of the ice cream perfect. Too much liquid will result in chunks of strawberry flavored ice in your ice cream, which isn’t the most pleasant. So be sure not to skip the reduction! And when it’s finished, just pop it into the refrigerator to cool completely. 

The next element is the shortcake crumbles, which involve mixing up a few dry ingredients and binding them together with melted butter and vanilla extract until the mixture is crumbly. Then you’ll throw them on a lined cookie sheet and bake them. You could even toss this part of the recipe together and bake the crumbles while you’re reducing the strawberries to make things even more efficient. 

Once your toppings are both completely cool, you’re ready to make the ice cream base and mix it with the toppings in a chilled loaf pan. To make sure there are strawberries and shortcake crumbles throughout, I like to do the assembly process in layers: add one layer of ice cream, top it with strawberries and shortcake crumbles, swirl everything together with a skewer, repeat twice more. After a 6 hour stay in the freezer, your strawberry shortcake ice cream is ready to enjoy! 

I could not stop eating this ice cream during the photo session. It’s so delicious in a cone or simply by the spoonful, so saturated with strawberries and shortcake crumbles that you get the best bite every time. If you love strawberry shortcake and ice cream, this is a dessert made in heaven just for you – a true must try!

Now all I want to do it turn this flavor combo into an ice cream cake. Stay tuned for that!

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No-Churn Strawberry Shortcake Ice Cream

No-churn vanilla ice cream with sweetened strawberries and baked shortcake crumbles in every bite. So dreamy and easy to whip up (no ice cream maker needed!)

Prep Time 40 minutes

Cook Time 1 hour

Freeze Time 6 hours

Servings 6 Cups (12 servings)

Ingredients

Strawberry Reduction

• 2 Cups (300g) fresh strawberries*, halved
• 1/3 Cup (70g) granulated sugar
• pinch of salt

Baked Shortcake Crumbles

• 3/4 Cups (90g) cake flour
• 2 1/2 Tbsp (32g) granulated sugar
• 1/8 tsp baking powder
• 1/4 tsp salt
• 3 Tbsp (42g) unsalted butter, melted
• 1/2 tsp pure vanilla extract

Ice Cream

• 4 Oz (120g) cream cheese, room temperature
• 1 1/2 Cups (12 Oz) sweetened condensed milk
• 2 Cups (480ml) heavy whipping cream
• 2 tsp pure vanilla extract

Instructions

Make the Strawberry Reduction

• In a medium saucepan over medium heat, combine the strawberries, sugar, and salt. The strawberries will begin to release their juices. Bring the mixture to a simmer and mash up the strawberries as you cook them down. 
• Simmer over medium-low heat until most of the liquid has evaporated, about 25-30 minutes, stirring occasionally. The mixture should become somewhat of a jam-like inconsistency after the reduction. Place into an airtight container and refrigerate until cold.

Bake the Shortcake Crumbles

• Preheat the oven to 250°F/121ºC and line a baking sheet with parchment paper. In a medium bowl, whisk together the cake flour, sugar, baking powder, and salt.
• Add the melted butter and vanilla extract. Mix with a rubber spatula until the mixture begins to form small clusters, then press the ingredients together with your hands to form even more clusters. Spread the clusters onto the prepared baking sheet and bake for 30 minutes. Cool the crumbs completely before using in the cake assembly.

Make the Ice Cream

• Place a large metal bowl into the refrigerator and a loaf pan into the freezer to chill for at least 15-20 minutes. Meanwhile, add the sweetened condensed milk and vanilla into a small bowl and whisk to combine. Set aside.
• Remove the large chilled metal bowl from the refrigerator and add the cream cheese into it. Beat with a hand mixer (or using the whisk attachment on your stand mixer) until creamy, about 2 minutes. Add the heavy whipping cream and beat the two ingredients together on high speed until stiff peaks form, about 3 minutes.
• Using a rubber spatula, fold one half of the sweetened condensed milk mixture into the heavy whipping cream mixture. When combined, gently fold in the rest of the sweetened condensed milk mixture in.
• Remove the chilled loaf pan from the freezer and add 1/3 of the ice cream mixture into it. Smooth it down with a rubber spatula and add 1/3 of the strawberries and a few Tablespoons of the shortcake crumbles on top. Use a skewer to marble the toppings into the ice cream. Repeat twice more.
• Cover the loaf pan with a piece of aluminum foil and freeze for at least 6 hours, after which the ice cream should be semi-firm and ready to enjoy!

Notes

*You can use frozen strawberries, but since there is added liquid content from the ice, you may need to cook them for longer than this recipe indicates to reach a jam-like consistency. 

Time saving tip: Mix up and bake the shortcake crumbles while the strawberries are reducing! You’ll have plenty of time since the strawberries only need to be stirred occasionally. 

Make ahead tips: the strawberry reduction and shortcake crumbles can be made up to one week ahead of time. Store both in separate airtight containers in the refrigerator until ready to use. 

Storage tips: This ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Did you make this no-churn strawberry shortcake ice cream? I want to know how it went! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post No-Churn Strawberry Shortcake Ice Cream appeared first on Sugar & Sparrow.