This easy No-Churn Strawberry Shortcake Ice Cream is an indulgent, no-fuss frozen treat that’s impossible not to love. It’s a rich, creamy strawberry ice cream studded with tender pound cake pieces, swirls of fluffy marshmallow cream and bright, ripe strawberries—pure comfort in a scoop.
My favorite way to enjoy it is slightly softened so the textures and flavors melt together. The combination of fresh strawberries and sweet cream delivers that classic strawberry shortcake profile in an ice cream you can make without any special equipment.
Why We Love This No-Churn Strawberry Shortcake Ice Cream
- It’s truly easy and completely no-churn—no ice cream maker required.
- You can make homemade ice cream using just a hand mixer; no stove-top cooking is needed.
- The ingredient list is simple: heavy whipping cream, sweetened condensed milk, vanilla, strawberries, cubed pound cake and marshmallow cream for the swirl.
- Assembly is quick; the only wait is freezing time. Make it ahead and keep it ready for desserts, trifles or when a sweet craving hits.
- You can use store-bought pound cake or a homemade loaf—either works beautifully.
If you prefer, a vanilla Greek yogurt and olive oil pound cake works wonderfully in this recipe, adding a tender crumb and subtle flavor that pairs well with the strawberries.
Gather Your Ingredients
- 2 cups cold heavy cream
- 1 14-oz. can sweetened condensed milk (such as Eagle Brand)
- 1 teaspoon vanilla extract
- 1 1/2 cups pound cake, cubed
- 2 cups fresh strawberries, hulled
- 1 1/2 cups marshmallow cream
- Optional: pink or red food coloring for a touch of color
How to Make No-Churn Strawberry Shortcake Ice Cream
- In a blender or food chopper, pulse the strawberries until semi-pureed with small chunks remaining.
- In a large bowl, use a mixer to beat the cold heavy cream until stiff peaks form.
- Gently stir in the sweetened condensed milk and vanilla until combined.
- Fold in the strawberry puree and cubed pound cake. Add food coloring if using.
- Pour about one-third of the mixture into a freezer-safe 2-quart container.
- Soften the marshmallow cream briefly in the microwave (about 15–20 seconds), then dollop 3–4 spoonfuls over the first layer. Add the remaining ice cream mixture and top with the remaining marshmallow cream by spoonfuls. Swirl gently with a knife if you like.
- Cover and freeze for at least 6 hours, preferably overnight, until firm.
I adore anything pink, and this recipe was perfect for a pink-themed celebration. While it was created for a virtual baby shower, it’s versatile enough for everyday treats and holiday gatherings. Serve scoops with extra pound cake, fresh berries or a drizzle of strawberry syrup.
This No-Churn Strawberry Shortcake Ice Cream makes about 1 1/2 quarts and stores well in the freezer. Let it sit at room temperature a few minutes before scooping for a perfect serving texture.
More Cold Treats You’ll Love!
- 12 {No Churn} Ice Screamin’ Guilty Pleasures
- Ultimate Strawberry Shortcake Tiramisu
- Supreme Chocolate Rolo S’mores Ice Cream (No Churn)
- Frozen Strawberry Cheesecake
- Fresh Fruit Ice Cream
- Reese’s Puffs Treat Ice Cream Sundae Cake
- Easy Creamy Lime Cheesecake Pie
- Best No Churn Chocolate Ice Cream
- Crumbl Sugar Cookies Recipe
- Easy Strawberry Shortcake Cupcakes
No-Churn Strawberry Shortcake Ice Cream
Kim Lange
Ingredients
- 2 cups heavy cream cold
- 1 14 oz. can sweetened condensed milk (I used 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
Instructions
- Pulse the strawberries in a blender or food chopper until semi-pureed with small chunks remaining.
- Beat the cold heavy cream in a large bowl with a mixer until stiff peaks form.
- Stir in the sweetened condensed milk and vanilla until combined.
- Fold in the strawberry puree and cubed pound cake. Add food coloring if desired.
- Pour one-third of the mixture into a freezer-safe 2-quart container.
- Soften the marshmallow cream briefly in the microwave and spoon 3–4 dollops over the first layer. Add the remaining ice cream mixture, then top with the rest of the marshmallow cream and gently swirl if you like.
- Cover and freeze at least 6 hours, preferably overnight, until firm.
Notes
Meet the guest of honor, Katherine, the blogger behind Love In My Oven. This recipe was part of a pink-themed collection of recipes for a virtual baby shower, but it’s perfect for any celebration or everyday indulgence.
You don’t need to join the party to enjoy these pink treats—just scoop, serve and savor.
