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No Churn White Chocolate Strawberry Shortcake Ice Cream – The Perfect Way to Welcome Summer

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Summer has officially begun and nothing says summer like homemade ice cream, especially No Churn White Chocolate Strawberry Shortcake Ice Cream.

The kids and I recently went on a strawberry picking adventure and came home with what seemed to be a ton of strawberries. After waging a war of strawberry pies (see my post on the Tale of Two Strawberry Pies), we decided to move on to ice cream.

A family outing to go strawberry picking

A family outing to go strawberry picking

While we have an electric ice cream machine, sometimes it’s just easier to quickly whip up some ice cream. No churn ice cream is a perfect solution for when you want to make your own ice cream, but don’t have a lot of time, or don’t have an ice cream machine.

It’s also the perfect summer activity to do with kids. It’s so easy the kids can almost make no churn ice cream completely on their own. I know this to be true – we have several gallons of no churn ice cream in our freezer to enjoy for the rest of the summer!

Another added benefit? It can be made egg-free! If you have an egg allergy but have always wanted to make your own ice cream, this is the homemade ice cream for you. We are a peanut/tree nut allergic family so we have been making our own ice cream at home with ingredients we trust for quite a while. Just use egg-free vanilla wafers instead of the pound cake.

No churn ice cream is basically whipped heavy cream and sweetened condensed milk, with whatever added ingredients you want in your ice cream. With so many strawberries on hand strawberry ice cream was a no brainer. We also had been talking of making strawberry shortcake with the last of the strawberries, so why not combine the two? Hence, White Chocolate Strawberry Shortcake Ice Cream.

As a side note, this ice cream will not be as creamy as many store bought ice creams that either include eggs or emulsifiers, or churned homemade ice cream with an egg yolk base. It is unbelievably delicious though and personally I would eat the entire 1/2 gallon if left alone with it.

First, assemble your ingredients: heavy whipping cream, sweetened condensed milk, strawberries, vanilla extract, lemon zest, chopped white chocolate, cubed pound cake and a pinch of salt. Put your mixing bowl, whip attachment and heavy whipping cream into the refrigerator until ready to use.

Ingredients for No Churn White Chocolate Strawberry Shortcake Ice Cream

Ingredients for No Churn White Chocolate Strawberry Shortcake Ice Cream

What really makes this recipe is the white chocolate, lemon zest and pound cake. Just hide these ingredients until they go into the ice cream because believe me, my kids ate their fair share while making the ice cream.

Key ingredients for No Churn White Chocolate Strawberry Shortcake Ice Cream

Key ingredients for No Churn White Chocolate Strawberry Shortcake Ice Cream

Place the strawberries in a food processor or blender and chop. If you do not have either of these, you can hand chop but make sure to reserve the juice from the strawberries. Chop to your preference – some like larger chunks in their ice cream, others not.

Process strawberries in a food processor to desired consistency

Process strawberries in a food processor to desired consistency

Add the sweetened condensed milk, vanilla extract and lemon zest to the strawberries and mix to combine.

Add sweetened condensed milk, vanilla extract and lemon zest to strawberries

Add sweetened condensed milk, vanilla extract and lemon zest to strawberries

If using a food processor, pour the strawberry mixture into a bowl so it is easier to combine with the heavy whipping cream.

Strawberry mixture for ice cream

Strawberry mixture for ice cream

Time to whip the heavy cream. Your bowl and attachment need to be very cold to best whip the heavy cream.

Make sure your mixing bowl and whip attachment are very cold

Make sure your mixing bowl and whip attachment are very cold

Whip the heavy whipping cream to stiff peaks.

Whip heavy whipping cream to stiff peaks

Whip heavy whipping cream to stiff peaks

Slowly incorporate the strawberry mixture into the heavy whipping cream on a low setting (I used “Stir”) to just combine the strawberry mixture. You want to keep the whip cream airy and light. Pour the mixture into a bowl.

Strawberry and whip cream mixture

Strawberry and whip cream mixture

Fold in the chopped white chocolate and cubed pound cake. Do not add to the mixer as the pound cake may crumble.

Add white chocolate and pound cake to ice cream base

Add white chocolate and pound cake to ice cream base

Once combined, pour mixture into a freezer safe container. We used a freezer safe tupperware style container. You can use a metal 9X12 pan or a glass dish. If using one of these, press wax or parchment paper down on top of the ice cream and then cover tightly with saran wrap. You want to make sure not to leave any space for ice crystals to form on the top of the ice cream.

Ice cream ready for the freezer!

Ice cream ready for the freezer!

Freeze the ice cream at least 4-6 hours, or overnight if possible. I prefer to wait overnight to give the ice cream the most time to freezer. Trust me, good things come to those who wait.

Best thing about making your own ice cream? You can personalize your containers.

White Chocolate Strawberry Shortcake Ice Cream

White Chocolate Strawberry Shortcake Ice Cream

Once frozen, enjoy! Add fresh strawberries, or maybe even a dollop of Strawberry Whip Cream?

No Churn White Chocolate Strawberry Shortcake Ice Cream with Fresh Strawberries

No Churn White Chocolate Strawberry Shortcake Ice Cream with Fresh Strawberries

No Churn White Chocolate Strawberry Shortcake Ice Cream
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This No Churn White Chocolate Strawberry Shortcake Ice Cream is easy to make but packs a punch of summer bursting with strawberry flavor, white chocolate chunks, pound cake and hints of citrus.
Servings Prep Time
1/2 gallon 20 minutes
Servings Prep Time
1/2 gallon 20 minutes
No Churn White Chocolate Strawberry Shortcake Ice Cream
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This No Churn White Chocolate Strawberry Shortcake Ice Cream is easy to make but packs a punch of summer bursting with strawberry flavor, white chocolate chunks, pound cake and hints of citrus.
Servings Prep Time
1/2 gallon 20 minutes
Servings Prep Time
1/2 gallon 20 minutes
Ingredients
Servings: gallon
Units:
Instructions
  1. Put mixing bowl, mixing attachment and heavy cream in refrigerator to chill
  2. Place strawberries in food processor and pulse to desired consistency
  3. Add evaporated milk, salt, vanilla extract and lemon zest to strawberry mixture and combine
  4. Pour strawberry mixture into a medium bowl
  5. Beat heavy cream on high until stiff peaks form
  6. Slowly stir in strawberry mixture. Do not beat at high speed as you want to maintain the the airyness of the whip cream, Use either "stir" speed or lowest speed
  7. Transfer ice cream base mixture to a large bowl and gently fold in pound cake and white chocolate
  8. Place ice cream in a freezer safe container and cover.
  9. Place container in freezer and let freeze 4-6 hours or overnight.
Recipe Notes

This recipe can be made egg-free by substituting vanilla wafers (many are egg free).

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6 Comments

  1. This looks delicious! It’s a great way to use up some of the leftover strawberries in my fridge!

  2. Christina says:

    This looks so delicious! I love strawberry shortcake. This looks like the perfect dessert for summer.

  3. JoJo Tabares says:

    YUM! So much better for you if you make it yourself.

  4. Jeanette says:

    Love making things with strawberries 🙂 In Sweden we have a holiday called Midsummer and it’s on friday and the dessert must be something with strawberries, a tradition 🙂