No-Churn Strawberry Shortcake Ice Cream
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. You can learn more about that process here.
Did you know making homemade ice cream is as easy as whipping cream? We’re not kidding. Take Adrienne Cheatham’s recipe for no-churn strawberry shortcake ice cream—from her new cookbook, Sunday Best—as proof.
“As much as I love ice cream, I’ve always lacked the money or space for an at-home ice cream maker,” she writes. “That’s why I avail myself of a clever hack—using condensed milk. You see, the aim with ice cream is to keep ice crystals from forming, which is what traditional churning methods achieve. Condensed milk is created by removing all excess water, so it helps make ice cream that’s smooth and scoopable instead of gritty and icy, even without endless agitating. Just make sure to stay ahead of your cravings, as this recipe needs to be started a day in advance.”
And, as Cheatham explains, you can use this recipe as a jumping-off point for all manner of no-churn ice creams. “Any fruit will work,” she continues, “from bananas to blueberries to peaches and cream.”
Reprinted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn. Photographs copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an imprint of Random House.
1½ pounds very ripe strawberries, hulled and halved
1 tablespoon sugar
Grated zest of 1 lemon or 1 tablespoon citrus liqueur, such as Grand Marnier
One 14-ounce can sweetened condensed milk, chilled
1 cup heavy cream
1 cup broken shortbread cookies, plus more broken cookies for serving
Whipped cream, for serving
1. Set a handful of the halved strawberries aside for garnish, then place the rest in a zip-top bag with the sugar and lemon zest. Shake to distribute the sugar and zest, giving the bag a little massage, if needed. Let sit at room temperature until you see juices accumulating in the bag, about 10 minutes. Freeze overnight, or up to 1 week. Meanwhile, chill the condensed milk in the fridge overnight.
2. Make the Ice Cream: Place the frozen strawberries, chilled condensed milk and cream in a large food processor. Process until everything is thoroughly incorporated and smooth, about 30 seconds. It will look lumpy at first, but it will come together.
3. Scrape the strawberry mixture into a large bowl and sprinkle the broken shortbread over the top. Using a spatula, gently fold the components together, just 3 or 4 folds, then transfer to a freezer-safe container with a lid. Cover and freeze until firm, at least 4 hours.
4. Scoop and serve with whipped cream, more shortbread cookies, and the reserved strawberries.