Strawberry Crunch Ice Cream combines strawberry shortcake snack cakes, strawberry crunch topping, strawberry jam, whipped topping, and vanilla ice cream into an easy and delicious no-churn strawberry crunch ice cream or a strawberry shortcake ice cream.
Strawberry Crunch Ice Cream is a combination between strawberry shortcake snack cake ice cream, strawberry crunch ice cream, and strawberry shortcake ice cream. This strawberry shortcake ice cream without an ice cream maker uses just a few ingredients that are all mixed together, chilled until frozen, and then ready to enjoy!
Strawberry Crunch Ice Cream
The Strawberry crunch ice cream recipe is a mix between strawberry shortcake and strawberry crunch ice cream bar. You have that delicious strawberry crunch topping, vanilla ice cream, swirls of whipped topping and strawberry filling, and delicious chunks of cake. It’s deliciousness in each bite!
When it comes to homemade ice cream recipes we don’t use an ice cream maker or stove around here. Simple mix together your ingredients, pour it into a pan and chill until it’s ready to serve. This strawberry crunch ice cream is so good that it won’t last long!
How to Make Strawberry Crunch Ice Cream
Strawberry Shortcake Substitutions
One of the ingredients for Little Debbie Strawberry Shortcake ice cream recipe is pound cake, but when making this recipe there was a major shortage of store-bought cakes, so we improvised and used strawberry shortcake snack cakes. You can use this in the recipe and it’s absolutely delicious or you can substitute it for something else like:
- Pound Cake
- White or Yellow Cake
- Shortbread
- Nilla Wafers
- Golden Oreos
- Cheesecake
- Graham Crackers
- Shortbread Cookies
Whatever you decide to use make sure to cut it or crush it into small chunks.
Tips for Making Strawberry Crunch Shortcake Ice Cream
- The jam and whipped cream ribbons won’t be overly noticeable to the eyes, but they make a huge difference to the flavor of the ice cream.
- You can use normal shortcake if you don’t want to use the Little Debbie snack cakes.
- Do not add an entire can of sweetened condensed milk (14 ounces). Due to adding the jam and whipped cream, there needs to be less sweetened condensed milk than normal.
- You can add fresh strawberries if you prefer, but you might need a bigger pan.
- This recipe perfectly fits into a loaf pan, but it will be very full. Be careful adding ingredients unless you use a bigger loaf pan.
- No churn ice cream melts quicker than normal ice cream, so be sure to keep it in the freezer on and off while serving it.
- If it feels like your heavy cream is never going to reach stiff peaks, don’t give up, it will get there. It takes longer than you feel like it should, trust me.
Strawberry Crunch Ice Cream Ingredients
- 2 Cups Heavy Cream
- 10 Ounces Sweetened Condensed Milk
- ⅔ Cup Strawberry Crunch Topping
- ½ Cup Whipped Cream
- ½ Cup Strawberry Preserves
- 3 Little Debbie Strawberry Shortcake Rolls
- 1 Tablespoon Vanilla Extract
Items Needed:
- 9×5 Loaf Pan
- Hand Mixer
Strawberry Crunch Ice Cream Recipe
Add the heavy cream and vanilla to a large mixing bowl and use the hand mixer to beat it on medium/high for about 5 minutes or until stiff peaks start to form.
Fold in the sweetened condensed milk.
Chop the shortcake rolls into chunks and fold those into the mixture as well.
Pour into a loaf pan and spread evenly.
Heat the preserves in the microwave for about 30 seconds or until thin enough to drizzle.
Drizzle in lines along the longest portion of the pan. Run a butter knife back and forth, gently, to work the preserves into the ice cream a bit more.
Dollop the whipped cream all over the top of the ice cream and repeat with the butter knife.
Cover the entire top of the ice cream with the strawberry crunch topping.
Place in the freezer for 8 hours or until frozen through.
Looking for more Strawberry Crunch recipes? Check out my Strawberry Crunch Cheesecake Ice Box Cake!
Strawberry Crunch Ice Cream
Strawberry Crunch Ice Cream is a Strawberry Shortcake Ice Cream recipe w/ strawberries, shortcake, & strawberry crunch topping made into an easy no churn ice cream.
Ingredients
- 2 Cups Heavy Cream
- 10 Ounces Sweetened Condensed Milk
- ⅔ Cup Strawberry Crunch Topping
- ½ Cup Whipped Cream
- ½ Cup Strawberry Preserves
- 3 Little Debbie Strawberry Shortcake Rolls
- 1 Tablespoon Vanilla Extract
Instructions
- Add the heavy cream and vanilla to a large mixing bowl and use the hand mixer to beat it on medium/high for about 5 minutes or until stiff peaks start to form.
- Fold in the sweetened condensed milk.
- Chop the shortcake rolls into chunks and fold those into the mixture as well.
- Pour into a loaf pan and spread evenly.
- Heat the preserves in the microwave for about 30 seconds or until thin enough to drizzle.
- Drizzle in lines along the longest portion of the pan. Run a butter knife back and forth, gently, to work the preserves into the ice cream a bit more.
- Dollop the whipped cream all over the top of the ice cream and repeat with the butter knife.
- Cover the entire top of the ice cream with the strawberry crunch topping.
- Place in the freezer for 8 hours or until frozen through.