Strawberry Shortbread Ice Cream

No-churn, strawberry shortbread ice cream - decadently creamy and delicious!

Course Dessert

Cuisine British

Keyword Any Time Of the year, Frozen Desert

Prep Time 10

Total Time 10

Servings 10 servings

240 ml (1 cup) sweetened condensed milk
1 tsp vanilla extract
600 ml (2 ½ cups) heavy/whipping cream
10 strawberries chopped into small chunks
120 ml (½ cup) ready-made or homemade strawberry sauce
4 shortbread biscuits crumbled (use gluten free shortbread if required. GF lemon shortbread is particularly good with the ice cream)

Pour the condensed milk, vanilla extract and cream into a large bowl or food mixer. Whisk using the balloon attachment or hand whisk until thick (the mix should hold it’s shape when you lift the whisk).
240 ml (1 cup) sweetened condensed milk, 1 tsp vanilla extract, 600 ml (2 ½ cups) heavy/whipping cream
Gently stir in the chopped strawberries.
10 strawberries
Take a loaf tin/pie tin or similar freezable container and spoon ½ of the cream mixture into it. Drizzle on ½ of the strawberry sauce, then repeat with the remaining and cream and sauce.
120 ml (½ cup) ready-made or homemade strawberry sauce
Swirl the mixture with the back of a knife – just enough to create a few swirls.
Sprinkle on the crumbled shortbread and place the ice cream in the freezer for at least 3-4 hours (cover with a lid or plastic wrap if freezing for longer).
4 shortbread biscuits
Take the ice cream out of the freezer about 15 minutes before you want to eat it – to allow it to soften.

Nutritional Information is per serving.

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