This Strawberry Shortcake Ice Cream Recipe is packed with swirls of juicy berry preserves, buttery graham cracker crumble, pie crust and fluffy marshmallow in every scoop. Best of all, it’s a no-churn ice cream recipe that’s easy to make ahead for Fourth of July parties, summer cookouts, and hot afternoons by the pool.
You’ll Love This No Churn Ice Cream
If you’re a strawberry pie lover, this no churn Strawberry Shortcake Ice Cream Recipe is about to become your new favorite summer dessert. The combination of marshmallow fluff, sweet berries, and butter graham cracker swirls captures all the flavors of a classic strawberry shortcake in frozen form.
Since it’s a no-churn recipe, there’s no ice cream machine required. Just a few simple ingredients and a loaf pan. The strawberry and mixed berry preserves create beautiful ribbons of flavor throughout the ice cream, making every bite a little different.
It’s festive enough for Fourth of July celebrations but easy enough to keep stashed in your freezer all summer long. We wanted to call this “American Pie Ice Cream” because it really is the epitome of all things summer! And if you’re looking for more frozen desserts, also try my Pina Colada Popsicles or this Frozen Sangria recipe that I’m sure you’ll love, too!
Recipe Ingredients
- Heavy Whipping Cream & Sweetened Condensed Milk – The base of our ice cream
- Vanilla Extract – Vanilla bean paste also works for a more distinct vanilla flavor.
- Pie Crust Dough – We’ll bake this and add on top of our ice cream.
- Graham Cracker Crust – Crushed up and swirled throughout the ice cream.
- Strawberries – Fresh strawberries + strawberry preserves in this recipe (and blueberry preserves, too!)
- Marshmallow Fluff – Adds lovely pockets of texture to the recipe.
See the recipe card below for a full list of ingredients and measurements. The base of this recipe is adapted from Broma Bakery.
Substitutions and Variations
- Use fresh berries instead of preserves! Cook fresh strawberries, blueberries, raspberries, or blackberries with a little sugar until they break down into a thick sauce. Let it cool completely before swirling it into the ice cream.
- Instead of graham craker, use shortbread cookies or vanilla wafers. This will make the ice cream more similar to the classic Good Humor strawberry shortcake bars.
How to Make This Recipe
1. Roll out the premade pie crust and use a star shaped cut out to cut the dough into starts. Bake on a baking sheet according to box instructions. This is for the top of our Pie Ice Cream & will not be swirled in. Once baked, set aside.
2. In the bowl of a stand mixer, whisk the heavy cream on medium speed until stiff peaks form (do not over mix where the cream breaks, but enough movement that it’s thickening).
3. Once the heavy whipping cream has thickened, turn the speed to slow and whisk in: vanilla extract, crack of sea salt, and sweetened condensed milk until smooth.
4. Use a rubber spatula to fold in fresh strawberry pieces.
5. In a parchment lined pan, pour half of the ice cream mixture into the pan.
6. Then layer in dollops of crushed graham cracker crust pieces, strawberry and blueberry reserves, and marshmallow fluff. Gently stir with a plastic knife. Repeat this process one more time: fill with the remaining ice cream mixture. Top again.
7. Place the baked pie crust stars on the top of the ice cream, gently pressing them into the top. Garnish with crumbs of graham cracker crust and any other dollops of fruit preserves. Cover the ice cream entirely (plastic seal + a large rubber band is usually my go-to). Freeze for 12 hours (overnight is my preference) before serving!
Fun Idea
To really lean on those creamy strawberry memories, put this recipe in popsicle molds, add extra graham crackers or crushed biscuits to the sides of the ice cream bars and you’ve got more of a classic strawberry shortcake ice cream bars recipe.
PRO TIPS
- Swirl in more strawberry/blueberry jam and marshmallow fluff as you see fit (it’s your ice cream and you make the rules for the best flavor!!).
- When adding the berry preserves and graham cracker swirl, gently fold just a few times. Overmixing will blend everything together and you’ll lose those beautiful cheesecake ribbons.
Recipe FAQs
Store the ice cream tightly covered in the freezer for up to 2 weeks. Press a piece of plastic wrap directly onto the surface before covering to help prevent ice crystals from forming.
Homemade ice cream often freezes firmer than store-bought varieties because it doesn’t contain the same stabilizers and additives. Let the ice cream sit at room temperature for 5–10 minutes before scooping for the best texture.
You can, but whipping cream will give you the richest, creamiest texture and the most authentic flavor. Milk will result in an icy ice cream base.
Serving suggestions
Scoop your homemade strawberry shortcake ice cream alongside a slice of this Strawberry Apple Crisp or angel food cake for an easy summer dessert.
Or keep it simple served in waffle cones or sugar cones, maybe even crushed golden oreos or with extra crushed graham crackers on top.
More Recipes You’ll Love
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Strawberry Shortcake Ice Cream Recipe
Equipment
- stand mixer
- 9” pie pan
- Rubber Spatula
- parchment paper
- star shaped cut out (optional)
Ingredients
- 2 cups heavy whipping cream, 16 oz
- 1 tbsp vanilla extract
- Pinch of sea salt
- 14 oz sweetened condensed milk
- 1 pie crust dough, raw
- 1 premade graham cracker crust
- 1 cup fresh strawberries, diced
- ½ cup strawberry preserves
- ½ cup blueberry preserves
- ¼ cup marshmallow fluff
Instructions
- Roll out the premade pie crust and use a star shaped cut out to cut the dough into starts. Bake on a baking sheet according to box instructions. This is for the top of our Pie Ice Cream & will not be swirled in. Once baked, set aside.
- In the bowl of a stand mixer, whisk the heavy cream on medium speed until stiff peaks form (do not over mix where the cream breaks, but enough movement that it’s thickening).
- Once the heavy whipping cream has thickened, turn the speed to slow and whisk in: vanilla extract, crack of sea salt, and sweetened condensed milk until smooth.
- Use a rubber spatula to fold in fresh strawberry pieces.
- In a parchment lined pan, pour half of the ice cream mixture into the pan. Then layer in dollops of crushed graham cracker crust pieces, strawberry and blueberry reserves, and marshmallow fluff. Gently stir with a plastic knife. Repeat this process one more time: fill with the remaining ice cream mixture. Top again.
- Place the baked pie crust stars on the top of the ice cream, gently pressing them into the top. Garnish with crumbs of graham cracker crust and any other dollops of fruit preserves. Cover the ice cream entirely (plastic seal + a large rubber band is usually my go-to). Freeze for 12 hours (overnight is my preference) before serving!
we love this – so festive and yummy! It melts quick though so scoop fast.
This ice cream is amazing! I’m shocked at how much rich flavor there is! I have some in my freezer now and can’t wait to devour.