No-Churn Strawberry Shortcake Ice Cream

What We're Cooking

· Yield: Approximately 5 pints · Prep Time: 20 minutes · Freeze Time: Overnight ·

No-Churn Strawberry Shortcake Ice Cream

Creamy, fruity, buttery and loaded with strawberry shortcake flavor, this No-Churn Strawberry Shortcake Ice Cream is an easy frozen dessert that doesn’t require an ice cream maker.

The secret is a rich, cheesecake-inspired base made with cream cheese, sweetened condensed milk, vanilla and a touch of lemon juice. Cool Whip keeps the mixture light and creamy without churning, while swirls of strawberry pie filling and buttery Golden Oreo crumbs give you strawberry-shortcake flavor in every scoop.

Make it the night before, pop it in the freezer and dessert is ready for tomorrow!

No Ice Cream Maker Required

Traditional homemade ice cream usually requires making a base and churning it in an ice cream maker. This recipe skips all of that.

Cream cheese and sweetened condensed milk create the rich base, while thawed Cool Whip adds the lightness and air that help give the frozen dessert its creamy texture. Once everything is folded together, all that’s left to do is freeze it overnight.

And while you may hear us call this one a “custard,” technically it’s closer to a no-churn cheesecake-style ice cream since there are no eggs or cooked custard base involved. Whatever you call it, it’s delicious!

The Ingredients:

by weight

  • 14 oz Sweetened Condensed Milk
  • 8 oz Cream Cheese, softened
  • 4 oz Butter, softened and divided
  • 15 ml Lemon Juice
  • 5 ml Vanilla Extract
  • 8 oz Cool Whip, thawed
  • 6 oz Golden Oreos
  • 21 oz Strawberry Pie Filling

Instructions

  • 1. Make the creamy base. Cream together the sweetened condensed milk, softened cream cheese, 2 oz of the softened butter, lemon juice and vanilla extract until smooth.
  • 2. Fold in the Cool Whip. Gently fold the thawed Cool Whip into the cream cheese mixture until combined.
  • 3. Make the cookie crumble. Place the Golden Oreos and remaining 2 oz of softened butter in a zip-top bag. Crush and mix together until coarse, buttery crumbs form.
  • 4. Create the swirls. Add the crushed Golden Oreos and strawberry pie filling to the cream cheese mixture. Gently fold everything together just a few times. You want visible ribbons of strawberries and cookie crumbs rather than a completely blended mixture.
  • 5. Freeze overnight. Transfer the mixture to a freezer-safe container, cover and freeze overnight or until firm.
  • 6. Scoop and enjoy! Let the container sit at room temperature for a few minutes if needed to make scooping easier.

Tips & Tricks

  • Try other fruit flavors. Strawberry is delicious, but this recipe is easy to customize. Try cherry, blueberry, peach or another favorite fruit filling.
  • No ice cream container? No problem. A loaf pan works great. Spoon the mixture into the pan, cover it tightly with plastic wrap and freeze overnight.
  • Don't overmix your swirls. Once you add the strawberry filling and cookie crumbs, fold only a few times. Leaving distinct pockets and ribbons gives every scoop that strawberry-shortcake look and flavor.
  • Plan ahead. This is a fantastic make-ahead dessert. Prepare it the day before you need it and let the freezer do the rest of the work.

Why We Love It

Good things happen when we bring the next generation into the kitchen with us—even if it means a few extra crumbs on the floor.

I made this one with my daughter, and it’s exactly the kind of recipe that’s fun to make together. There are cookies to crush, strawberries to swirl and plenty of opportunities for a little quality control along the way. Plus, it’s easy enough that everyone can get their hands in and help.

That’s a big part of what creating a legacy in the kitchen means to us. It doesn’t have to be fancy or picture-perfect. It’s simply inviting our kids to work beside us, teaching them a thing or two, probably learning a thing or two from them, and making some really good food in the process.

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