No-Churn Strawberry Shortcake Ice Cream Recipe

1. 1

   Place heavy cream into a large bowl or the bowl of your stand mixer and whisk on medium-high speed until you almost have soft peaks; you're looking for a light, fluffy mixture that will hold its shape for around 5 seconds when you lift the whisk out before falling back down.

2. 2

   Add in the can of condensed milk and vanilla extract and mix on medium speed until well combined.

3. 3

   Place 2 cups of strawberries into a food processor and blitz until smooth.

4. 4

   Add the pureed strawberries into your ice cream base and mix until combined; the mixture will be a very pale pink.

5. 5

   Add in most of the 3/4 cups diced strawberries (leave some to garnish) and 1 cup of biscuit crumbs and stir in by hand until evenly distributed.

6. 6

   Pour the ice cream mixture into a 2 pound loaf tin or large clip lid container and smooth over.

7. 7

   Sprinkle the remaining 1/4 cup biscuit crumbs over the top of the ice cream and follow that with the strawberries you reserved.

8. 8

   Cover in cling film and place in the freezer until set, 6-8 hours.

9. 9

   Leave out for 10 minutes before serving. Ice cream will keep covered in the freezer for up to a month.

* Per serving · 4 servings · Values may vary.

No additional tips available.