No Churn Strawberry Shortcake Icecream - Ruchiskitchen. com
Print Pin
5 from 2 votes

No Churn Strawberry Shortcake Icecream

Creamy and luscious no churn Strawberry Shortcake Icecream is a perfect treat for warm summer days. Homemade ice cream that tastes better than the store-bought ones. 
Course Dessert
Cuisine American
Cook Time 50 minutes
Total Time 50 minutes
Servings 12 SERVINGS
Calories 221kcal
Author Ruchi



  • 1 lb Fresh or frozen Strawberries
  • 2.5 tablespoons Sugar
  • 1/4 cup Water
  • - - A pinch of Salt



  • 1.25 cup All purpose flour
  • 1/4 teaspoon Baking powder
  • 3/4 teaspoon Baking soda
  • - - Pinch of Salt
  • 3/4 cup Sugar
  • 1 cup + 1 tablespoon Milk at room temperature
  • 1/4 cup + 3 tablespoon Oil or Butter
  • 2 teaspoon Vinegar or Lemon Juice


  • Begin by baking the cake. Combine and whisk all the ingredients listed under "CAKE" until it forms a smooth batter. Pour the batter in a greased loaf pan and bake in a preheated oven @325 degree F and for 45-50 minutes.
  • Meanwhile, lets preparing the strawberry sauce. Wash and trim the top off the strawberries. Combine strawberries and sugar in a pan. Mix them well. Let it stand for 20 minutes. Strawberries will release their juices after sugar is added.
  • After the resting time puree strawberries. Transfer this puree to a pan and bring it to a boil.
  • Keep stirring frequently to prevent the sauce from sticking to the bottom of the pan. Boil for 20 minutes. The strawberry mixture will start to thicken. Take it off the flame. Allow it to cool completely. The sauce will thicken as it cools.
  • Assemble rest of the ingredients.
  • When the cake has cooled completely, cut it into small cubes.
  • Transfer whipped cream to a bowl.
  • Now fold in the condensed milk, milk powder, and strawberry extract.
  • Mix the ingredients together slowly.
  • Add chopped strawberry and cooled strawberry sauce that was prepared earlier in the recipe.
  • Finally, add cake pieces and fold gently.
  • Line your freezer trays with a plastic wrap and pour the mixture into trays. Swirl strawberry sauce on top along with chopped strawberries and freeze until set.
    No Churn Strawberry Shortcake Icecream - Ruchiskitchen. com
  • Make a big scoop and enjoy! YIELDS - 1 QUART OF ICECREAM.


The sky is literally the limit when it comes to possible combinations. Strawberries can be swapped with-
  • any fresh berries of your choice
  • choco chips
  • dried fruits - raisins, apricots, cranberries, etc.
  • Not a cake-lover in ice creams. No worries, leave the shortcake out. Just swirl the cake with strawberry sauce, and that will work great too. 
A note!
Due to high water content, strawberry chunks will get a bit icy when frozen. 


Calories: 221kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 93mg | Potassium: 186mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 25.9mg | Calcium: 84mg | Iron: 0.8mg