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No Churn Strawberry Shortcake Icecream - Ruchiskitchen. com
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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
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 221kcal
Author Ruchi



  • 1 lb Fresh or frozen Strawberries
  • tablespoons Sugar
  • ¼ cup Water
  • - - A pinch of Salt




  • 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.
  • 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.
  • Fold 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.


Tips to make the BEST No-Churn Strawberry ripple Shortcake Icecream
» This strawberry ice cream can be customized with almost any flavor. The sky is your limit when it comes to flavor combinations. Strawberries can be swapped with-
  • Any fresh berries of your choice
  • Choco chips
  • Candied fruits like raisins, apricots, cranberries, etc.
  • Not a cake-lover. No worries, leave the shortcake out. Just swirl the cake with strawberry sauce, and that will work great too. 
» The shortcake in this strawberry ice cream can be swapped with crunchy cookies. Try oreo cookies, it tastes amazing. 
» The recipe below works best with store-bought shortcake too. 
» Due to high water content, strawberry pieces will get a bit icy when frozen. So if you don't like chunks in your ice in your creamy ice cream, simply skip the fresh fruit. 


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