No Churn White Chocolate Strawberry Shortcake Ice Cream – The Perfect Way to Welcome Summer
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.
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.
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.
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.
Add the sweetened condensed milk, vanilla extract and lemon zest to the strawberries and mix to combine.
If using a food processor, pour the strawberry mixture into a bowl so it is easier to combine with the heavy whipping cream.
Time to whip the heavy cream. Your bowl and attachment need to be very cold to best whip the heavy cream.
Whip the 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.
Fold in the chopped white chocolate and cubed pound cake. Do not add to the mixer as the pound cake may crumble.
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.
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 freeze. Trust me, good things come to those who wait.
Best thing about making your own ice cream? You can personalize your containers.
Once frozen, enjoy! Add fresh strawberries, or maybe even a dollop of Strawberry Whip Cream?
No Churn White Chocolate Strawberry Shortcake Ice Cream
2 cups heavy cream, chilled
1 14 ounce can sweetened condensed milk
1 pound strawberries, hulled and quartered (about 2 cups)
1/2 cup white chocolate, chopped
1 lemon, zested
1 tbsp vanilla extract
1 pinch of salt
1 cup pound cake, cubed (for egg free recipe, use egg free vanilla wafers)
Put mixing bowl, mixer attachment and heavy cream in refrigerator to chill
Place strawberries in food processor and process to desired consistency
Add evaporated milk, salt, vanilla extract and lemon zest to strawberry mixture and combine
Pour strawberry mixture into a separate bowl
Beat heavy cream on high until stiff peaks form
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
Transfer ice cream base mixture to a large bowl and gently fold in pound cake and white chocolate
Place ice cream in a freezer safe container and cover
Place container in the freezer and let freeze 4-6 hours or overnight