Strawberry Shortcake Ice Cream
This easy strawberry shortcake ice cream recipe is no churn and uses just 4 ingredients. The best way to enjoy your strawberry shortcake this summer.
Servings: 2 .5 quarts
- 1 1/2 cups diced strawberries divided
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk NOT evaporated milk
- 1 1/2 cup golden Oreos broken into pieces. I used about 8 Oreos.
Puree 1 cup of the strawberries in a food processor and set aside. Dice the remaining half cup of strawberries very small, otherwise you will have hard ice chunks in your ice cream. Set strawberries aside.
With a mixer, beat the heavy cream until stiff peaks from. Gently fold in the pureed strawberries and sweetened condensed milk. Gently stir in the remaining diced strawberries and golden oreos. Pour mixture into a 2.5 quart container and freeze until firm, at least 8 hours.
Serving: 1/2 cup | Calories: 196kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 87mg | Fiber: 1g | Sugar: 11g