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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.
Prep Time15 mins
Additional Time8 hrs
Total Time8 hrs 15 mins
Cuisine: American
Servings: 2 .5 quarts
Calories: 196kcal
Author: Mallory


  • 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