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Light No-Churn Strawberry Shortcake Ice Cream: Easy Homemade Recipe

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This light no-churn strawberry shortcake ice cream is creamy, tangy, and studded with real strawberries and crumbled shortcake, made with simple swaps that won’t leave you feeling heavy. It’s the taste of a nostalgic memory, just a little kinder.

Ingredients

Scale
  • 2 cups fresh or frozen strawberries (if using frozen, thaw them first)
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon lemon juice
  • Pinch of salt
  • 1 cup heavy cream
  • 4 ounces reduced-fat cream cheese, softened
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1/3 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 cup vanilla wafer cookies (like Nilla wafers)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • Pinch of salt

Instructions

  1. Make the Strawberry Swirl: In a medium saucepan over medium heat, combine the strawberries, honey, lemon juice, and salt. Cook for 8-10 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Mash any large chunks with a fork. Remove from heat and let it cool completely.
  2. Make the Shortcake Crumble: Preheat your oven to 350°F. Crush the vanilla wafers in a food processor or by putting them in a zip-top bag and using a rolling pin. You want a mix of fine crumbs and small pea-sized pieces. Stir in the melted butter, honey, and salt until everything looks like wet sand. Spread on a baking sheet and bake for 5-7 minutes, until golden and fragrant. Let it cool completely.
  3. Whip the Cream: In a large mixing bowl, pour the cold heavy cream. Using an electric mixer, whip on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside in the fridge.
  4. Make the Cream Cheese Base: In another bowl, beat the softened cream cheese with the Greek yogurt, honey, vanilla, and almond extract until smooth and fluffy, about 2 minutes.
  5. Fold Everything Together: Add about a third of the whipped cream to the cream cheese mixture and fold gently with a rubber spatula to lighten it. Then add the rest of the whipped cream and fold until just combined.
  6. Layer and Swirl: Line your loaf pan with parchment paper, leaving some overhang. Spread about a third of the ice cream base in the bottom. Drizzle with half the cooled strawberry swirl and sprinkle with half the shortcake crumble. Repeat with another third of the base, the remaining swirl, and the remaining crumble. Top with the final third of the base. Use a knife or skewer to gently swirl the layers together.
  7. Freeze: Cover the pan with plastic wrap or foil and freeze for at least 6 hours, but preferably overnight.

Notes

Let the strawberry swirl cool completely before adding to the base to avoid ice crystals. For best texture, freeze in a metal pan. Let ice cream sit at room temperature for 5-10 minutes before scooping. The ice cream keeps for up to 2 weeks in the freezer.

Nutrition

Keywords: no-churn ice cream, strawberry shortcake, light ice cream, homemade ice cream, easy dessert, summer dessert

Find it online: https://daintydine.com/light-no-churn-strawberry-shortcake-ice-cream-easy-homemade-recipe/