🧾 What You’ll Need

Ingredients

Grab these special ingredients and read my pro tips before getting started! Full ingredient amounts in the recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Heavy whipping cream: I recommend using heavy cream or manufacturing cream over whipping cream, when possible. Heavy cream and manufacturing cream have the most fat, which produces a better flavor and texture. For best results, make sure the cream is very cold before whipping it.
• Sweetened condensed milk: This thick, rich sweetener will ensure that your ice cream doesn’t freeze too hard and is a perfect scoopable consistency. Make sure you use sweetened condensed milk, NOT evaporated milk. The cans look similar, and they’re usually in the same section at the grocery store, but they are not the same thing. 
• Vanilla extract: This Nielsen-Massey Madagascar Vanilla is my FAVORITE!
• Pink gel food coloring: To get that pretty swirl, half of the ice cream will be dyed a soft baby pink. I used Americolor Soft Pink for this recipe.
• Circus animal cookies: These cookies are the star of the show! I recommend using Mother’s Circus Animal Cookies.
• Sprinkles: Use any sprinkles you have on hand. I used rainbow nonpareils, as well as, some other larger sprinkles I had in my stash.

Equipment

• Mixer: You’ll need either a stand mixer or hand mixer to whip the cream.
• Ice cream storage container: An ice cream storage container keeps the ice cream fresh in the freezer. I have this set, and can personally vouch that the containers are amazing. They keep the ice cream soft and fresh, while keeping out odors and ice crystals.
• Ice cream scoop: For serving of course! A high-quality ice cream scoop makes it so easy to portion the ice cream out in perfect rounded scoops.

3. Fold cream into milk mixture: Gently fold the whipped cream into the milk mixture, working in batches and stirring gently so the cream doesn’t deflate.
4. Divide and color: Once combined, divide the mixture in half and color one half a soft pink color, and leave the other half white.

5. Fold in cookies and sprinkles: Gently fold the cookies and sprinkles into both bowls.
6. Scoop ice cream into container: Alternate adding scoops of white and pink cream into an ice cream container or loaf pan.

Light, smooth, and creamy, this Strawberry Shortcake Ice Cream is packed with juicy strawberries and buttery pound cake. Best of all, you don’t need any special equipment to make this delicious and easy homemade ice cream.

🍓 No-Churn Strawberry Ice Cream

This no-churn strawberry shortcake ice cream is just as good as any you’ll find in a grocery store, and is so easy to make. It starts with a rich and creamy no-churn ice cream base, then you stir in lots and lots of fresh strawberries and cubes of pound cake. (I use store-bought to make this extra simple!) The combination of sweet-tart berries and chunks of vanilla-scented cake is delightful, and makes this the perfect dessert for summer–or anytime!

The beauty of no-churn ice cream is that you don’t need to cook the ice cream base, and you don’t need a special ice cream maker to churn it. All you need are four simple ingredients, a few common kitchen tools, and (of course) your freezer. The resulting ice cream is fruity, refreshing, nostalgic, and a total crowd-pleaser!

🧾What You’ll Need

Ingredients

Here are a few quick tips to keep in mind as you gather ingredients. Check the recipe card for full ingredient amounts. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Pound cake: Since you don’t need a ton of pound cake, I recommend using store-bought cake, but of course homemade pound cake also works well. Alternately, you can use cubes of regular yellow cake or cupcakes, scones, bundt cake, or even baked and crumbled pie crust!
• Diced strawberries: Fresh strawberries work best, but frozen strawberries can also be used in a pinch.
• Heavy whipping cream: I recommend using heavy cream or manufacturing cream over whipping cream, when possible. Heavy cream and manufacturing cream have the most fat, which produces a better flavor and texture. For best results, make sure the cream is very cold before whipping it.
• Sweetened condensed milk: This thick and rich sweetener will ensure that your ice cream doesn’t freeze too hard and is a perfect scoopable consistency. Make sure you use sweetened condensed milk, NOT evaporated milk. The cans look similar and they’re usually in the same section at the grocery store, but they are not the same thing. 

Equipment

You don’t need any special equipment to make this ice cream — just a mixing bowl, an electric mixer, a spatula, and a loaf pan or other container. But if you want to make your life a little easier, I own and recommend these ice cream tools: (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Ice cream scoop: A high-quality ice cream scoop makes it so easy to portion the ice cream out in perfect rounded scoops.
• Ice cream storage container: An ice cream storage container keeps the ice cream fresh in the freezer. I have this set, and can personally vouch that the containers are amazing. They keep the ice cream soft and fresh, while keeping out odors and ice crystals.

📸Photo Tutorial: How to Make Easy Strawberry Shortcake Ice Cream

This ice cream is a breeze to throw together. Here’s a quick photo tutorial, and you can find printable instructions in the recipe card above.

Make the ice cream base

1. Prep berries and cake: Begin by dicing both your strawberries and pound cake into 1” cubes. Set aside.
2. Whip cream: In a chilled bowl, whip the heavy cream until stiff peaks form.
3. Fold in milk: Use a rubber spatula to then gently fold in your sweetened condensed milk. Be careful not to beat too much air out of your whipped cream in the process.
4. Fold in berries and cake: Add your chopped pound cake and strawberries to your ice cream base and carefully mix until evenly distributed.

Chill well

5. Freeze: Transfer the mixture to an ice cream storage container or 9×5 inch loaf pan. Cover tightly, then place in the freezer for 4-6 hours.
6. Enjoy! Scoop, serve, and dig in!

💭Variations

Make this ice cream your own by getting creative with your toppings and variations! Try serving it with some of these toppers, or stir them into the ice cream before chilling it. Here are a few ideas to get you started:

• Swap the cake: Chocolate pound cake or brownie cubes
• Add some crunch: Chopped Oreo cookies, shortbread cookies, waffle cone pieces, chopped walnuts or other nuts
• Fun toppings: Homemade whipped cream, strawberry sauce or syrup, chocolate shavings, sprinkles, or strawberry popping boba
• Fruit: Fresh berries or thinly sliced bananas

💡Tips and FAQs for Success

• Check the milk. It’s far too easy to grab evaporated milk instead of sweetened condensed milk. The sweetened condensed milk is key to getting creamy, scoopable ice cream!
• Chill the bowl and whisk. The colder equipment creates a lighter whipped cream which creates a lighter ice cream. 15 minutes of chill time should be plenty.
• Whip to firm peaks: When making whipped cream, it goes through a few general stages of development. As it begins to incorporate air and thicken, you want to get it to a stage called firm peaks. You can identify this stage by how the cream reacts when you lift the whisk out of the mixing bowl. If you pull the whisk out and the cream flops over and does not hold a pointy shape, it’s at the soft peak stage and needs to be whipped longer. Mix a little longer and test the cream again by pulling up the whisk. You’ll know it’s at the firm peak stage when the cream points upward with hardly any flopping and retains its shape well.
• Don’t over mix. When you’re mixing the ice cream ingredients, gently fold only until just combined. Over-mixing deflates the cream and ruins the texture of the ice cream.
• Store in the back of the freezer. The further back the ice cream, the better the temperature is regulated. If the ice cream temperature fluctuates too much, ice crystals can form.
• For smooth swirls: Not a fan of whole fruit in your ice cream? Try using a strawberry sauce or jam instead of strawberry chunks.
• For big chunks: If you like bigger swirls of fruit and cake throughout your ice cream, be sure to leave your berries and shortcake in bigger chunks before mixing into your ice cream base.

🍑 Homemade Peach Ice Cream

Although peaches can often be found year-round in grocery stores, they are at their absolute best during the summer months–sweeter, riper, and juicer than at any other time of year. And if you’re a fan of the peaches and cream combo, it’s extra serendipitous that peach season coincides with ice cream season. Sweet and tangy peaches, rich and smooth ice cream, all at peak awesomeness . . . what’s not to love?!

This is a no-churn ice cream recipe which means it’s simple to make and doesn’t require an ice cream maker. It’s also infused with SO much peach flavor, and best of all, you can make this recipe with fresh OR canned peaches! I’ll be the first to tell you it’s absolutely epic with ripe summer peaches, but since they’re not available year-round (and since ice cream is definitely a year-round food at my house) canned peaches are a great substitute. It comes together in just 15 minutes, so you can be living your peaches-and-cream dreams sooner than you think.

🧾What You’ll Need

Ingredients

You just need 4 super basic ingredients to put together this peach homemade ice cream! Check the recipe card for full ingredient amounts. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Heavy whipping cream: I recommend using heavy whipping cream or manufacturing cream instead of whipping cream when possible. Heavy cream and manufacturing cream have the most fat, which produces a better flavor and texture. For best results, make sure the cream is very cold before whipping it.
• Sweetened condensed milk: This thick and rich sweetener will ensure that your ice cream has perfect scoopable consistency, even after being frozen. Make sure you use sweetened condensed milk, NOT evaporated milk. The cans look similar, and they’re usually in the same section at the grocery store, but they are not the same thing. 
• Cinnamon: Adds a nice warm flavor to balance out the sweetness of the other ingredients. This makes the ice cream taste like peach cobbler! You can leave it out if you prefer.
• Peaches: I often use canned, sliced peaches for this recipe. If you have sweet, ripe fresh peaches, you can use those instead. You’ll need about 4 medium peaches–check the Tips section below for instructions!

Equipment

My favorite thing about no-churn ice cream? (Aside from the incredible flavor and texture, of course.) The simplicity! You can make it with equipment you probably already have on-hand. Here’s what you’ll need. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Electric mixer: Use a hand mixer or stand mixer to beat the heavy cream.
• Ice cream scoop: Make serving your ice cream super easy with an ice cream scoop.
• Ice cream storage container: To keep the ice cream perfectly fresh and creamy in the freezer, place it in an ice cream storage container. If you don’t have one, you can use a loaf pan tightly wrapped with plastic wrap.

📸Photo Tutorial: Peach No-Churn Ice Cream

This no-churn peach ice cream requires just 15 minutes of hands-on time. Full instructions are included in the recipe card above.

1. Whip the cream: In a chilled bowl, whip the heavy cream until stiff peaks form.
2. Add remaining ingredients: Add in the condensed milk, cinnamon, and peaches. (For canned peaches, don’t forget to drain off the excess juices. For fresh peaches, don’t forget to peal and dice them into small pieces.) Stir until fully mixed and the peaches are broken up into smaller pieces.

3. Freeze: Transfer the mixture to a loaf pan or ice cream storage container and freeze until firm to the touch.
4. Enjoy!

🍫 Homemade Chocolate Ice Cream

Ice cream is one of those desserts that can seem intimidating to make at home–and truthfully, traditional homemade ice cream does have a few steps that might deter folks. (Which is not to say you shouldn’t give it a try! This epic German Chocolate Brownie Ice Cream lives in my dreams on a nightly basis…)

But fortunately, there’s a solution for those times you want instant(ish) gratification, without the hassle of cooking custard or freezing an ice cream maker bowl 24 hours in advance. No-churn ice cream to the rescue!

This “shortcut” no-churn style of ice cream relies on whipped cream and sweetened condensed milk to mimic the texture and flavor of traditional ice cream. It’s faster, easier, and a great way to start your homemade ice cream journey.

I’ve shared a number of my favorite no-churn ice creams already, but this chocolate version just might be my favorite yet. It’s rich and creamy, with a deep chocolate flavor that comes from high-quality cocoa powder. I also love it as a base for so many other fun ice cream recipes, so don’t miss the Variations section below for some customization ideas!

🧾 What You’ll Need

Ingredients

You just need three super simple ingredients to put together this no-churn chocolate ice cream! You can find full ingredient amounts in the recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Sweetened condensed milk: This key ingredient ensures that your ice cream doesn’t freeze too hard and is a perfect scoopable consistency. Make sure you use sweetened condensed milk, NOT evaporated milk. The cans look similar and they’re usually in the same section at the grocery store, but they are not the same thing.
• Cocoa powder: For the best results, use high-quality unsweetened cocoa powder since it’s responsible for all of the chocolate flavor. Cheap cocoa powders can be nearly flavorless, or worse, impart a bitter, dusty, or stale flavor. My personal favorite is Cacao Barry Extra Brute – it hits that sweet spot between super high quality and reasonable affordability since it’s sold in bulk. Other good choices are Valrhona, Guittard, and Ghirardelli.
• Heavy whipping cream: I recommend using heavy cream or manufacturing cream over whipping cream, when possible. Heavy cream and manufacturing cream have the most fat, which produces a better flavor and texture. For best results, make sure the cream is very cold before whipping it.

Equipment

Since this ice cream is a no-churn recipe, you really don’t need much in terms of equipment! If you make ice cream regularly, you’ll find these bonus tools useful: (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Ice cream scoop: An ice cream scoop makes it super easy to get those perfectly rounded scoops for serving.
• Ice cream storage container: I like to use an ice cream storage container to store the ice cream. It’s nice and airtight so you don’t end up with freezer burned ice cream! If you don’t have an ice cream storage container you can use a 9×5″ loaf pan covered tightly with plastic wrap to store your ice cream.

📸Photo Tutorial: How to Make Easy Chocolate Ice Cream

This homemade ice cream with condensed milk takes a super quick 15 minutes to prep. Full instructions are included in the recipe card above.

1. Mix milk and cocoa powder: Combine the condensed milk and cocoa powder in a bowl. Whisk together until the cocoa is dissolved and the mixture looks dark and shiny.
2. Whip cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form.
3. Fold in coca mixture: Add the cocoa mixture to the whipped cream, then gently fold it together.

4. Freeze: Transfer the mixture to an ice cream storage container or 9×5 inch loaf pan. Cover tightly, then place in the freezer for 4-6 hours.
5. Dig in!

💭 Variations

I love to keep it simple with plain chocolate ice cream, but there are also plenty of mix-ins you can add to make different kinds! Here are a few ideas:

• Rocky Road: mini marshmallows and chopped nuts.
• S’mores: mini marshmallows and graham cracker pieces.
• Almond Joy: coconut extract, sweetened shredded coconut, and chopped toasted almonds.
• Other Mix-Ins: cookie pieces, M&Ms, chopped nuts, dried fruit, mini chocolate chips, chopped Andes mints, crushed peppermint pieces, you name it!

💡Tips and FAQs for Success

• Chill the bowl and whisk. Chilling both before beating the cream will make the process faster and make the ice cream more stable.
• Whip to firm peaks: When making whipped cream, it goes through several stages of development called peaks. As the cream incorporates air and thickens, you are looking for a stage called firm peaks. You can identify this stage by how the cream reacts when you lift the whisk out of the mixing bowl. If you pull the whisk out and the cream flops over and does not hold a pointy shape, it’s at the soft peak stage and needs to be whipped longer. Test the cream again by pulling up the whisk. You’ll know it’s at the firm peak stage when the cream points upward with little to no flopping and retains its shape.
• Use a high quality cocoa powder. This is a MUST! All of the chocolate flavor comes from the cocoa, so using a pale, flavorless powder will result in a pretty disappointing ice cream. My favorite is Cacao Barry. It’s fairly affordable and has fabulous flavor.
• Check the milk. Make sure the canned milk you’re using is sweetened condensed milk; NOT evaporated milk. They look pretty similar but will not yield the same result.
• Fold gently. If you mix the whipped cream and cocoa mixture too much, you’ll beat all the air out of the cream, which is key for a light and fluffy texture.
• Freeze for at least 4-6 hours. The longer the better! Keep in mind that all freezers are different, so double check that it’s completely firm to the touch before serving.

🍦No-Churn Vanilla Ice Cream

I love all ice cream and frozen desserts. Give me all the flavors, all the mix-ins, all the toppings…if it’s frozen and sweet, I am in.

Although chocolate will always be my greatest love, there is something so satisfying about plain old vanilla ice cream. To quote the Barenaked Ladies, “Vanilla is the finest of the flavors.” It’s hard to go wrong with the smooth, creamy, rich flavor of classic vanilla bean. It’s also the perfect blank slate for creating your own customized ice cream flavors!

This Easy Vanilla Ice Cream is one of my favorite vanilla ice creams ever. It’s a simple, no-churn recipe that yields the perfect vanilla ice cream. All you need is an electric mixer, a bowl, and three super simple ingredients! Pair your ice cream with Pear Pie In A Jar, Apple Cider Fritters, Salted Fudge Brownies and all your other favorite desserts!

🧾 What You’ll Need

Ingredients

This easy homemade vanilla ice cream is made with just three ingredients! It seriously doesn’t get any easier than that. Find full ingredient amounts in the recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Heavy cream: I recommend using heavy cream or manufacturing cream instead of whipping cream. Heavy cream and manufacturing cream have the most fat, which produces a better flavor and texture. You can definitely use whipping cream if that’s what you have, but when given the choice, I always recommend heavy cream.
• Sweetened condensed milk: Make sure you’re using sweetened condensed milk, NOT evaporated milk. The cans look similar and they’re usually in the same section at the grocery store, but they are not the same thing. Sweetened condensed milk has added sugar, which is exactly what we want for this recipe.
• Vanilla flavor: You can add vanilla flavor to your no-churn ice cream with a vanilla bean, vanilla paste, or vanilla extract. Any one of them will work! I love the strong vanilla flavor a vanilla bean gives the ice cream, but use whatever is available to you. If you are adding a lot of mix-ins, I suggest using vanilla extract — it’s cheaper, and the flavor will likely get overshadowed by your additional ingredients, anyhow.

Equipment

I love any recipe that doesn’t require any special equipment! And this no-churn vanilla ice cream is one of those recipes. Here are a couple things that I own and love, that might make your ice cream-making life easier. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Ice cream scoop: Use an ice cream scoop to portion the ice cream out in perfectly rounded scoops.
• Ice cream storage container: To keep your ice cream fresh, store it properly. I have this ice cream storage container set, and can personally vouch that the containers are amazing. If you don’t have one, you can store it in a tightly wrapped loaf pan instead.

1. Prep vanilla bean, optional: If you’re using a vanilla bean, use a knife to split it down the middle, then scrape out the seeds with the back of the knife.

2. Whip cream, fold in milk & vanilla: In a bowl, whip the heavy cream until stiff peaks form. Add the condensed milk and vanilla flavoring of choice, then gently fold everything together.

3. Freeze: Pour the mixture into an ice cream storage container or loaf pan, then freeze until firm.
4. Scoop and enjoy!

💡Tips and FAQs for Success

• Get creative! This is a delicious recipe for vanilla ice cream, but can also be used as a jumping-off point for SO MANY other flavors. Check the Variations section for ideas.
• Check the milk. Make sure the milk you use is sweetened condensed milk, not evaporated milk. They will definitely not yield the same flavor and texture.
• Whip to firm peaks: There are a few general stages of development when making whipped cream. As the cream begins to incorporate air and thicken, you are looking for a stage called firm peaks. You can identify this stage by how the cream reacts when you lift the whisk out of the mixing bowl. If you pull the whisk out and the cream flops over and does not hold a pointy shape, it’s at the soft peak stage and needs to be whipped longer. Test the cream again by pulling up the whisk. You’ll know it’s at the firm peak stage when the cream points upward with hardly any flopping and retains its shape well.
• Fold gently. The whipped cream is the key to a light and fluffy texture that is easy to scoop. Over-mixing the ice cream mixture will deflate the cream and change the texture of the final product.
• Vanilla flavor:
  • For plain vanilla ice cream: To get robust vanilla flavor, I like using vanilla beans best. They are a little more expensive than other options, but they have the biggest flavor payoff and a real, powerful vanilla taste.
  • For the base of another flavor: If your’re using this recipe for the base of another ice cream flavor, vanilla bean paste or vanilla extract are better/cheaper flavoring options. Keep in mind that the other flavors in the ice cream will likely mask or even overpower the vanilla anyway–no need to use the more expensive vanilla beans!

Ingredients

There are just 2 components to these popsicles: the liquid and the fruit! You can never go wrong using flavors that you love, but here are a few tips for making successful fruit-filled popsicles. Full ingredient amounts can be found in the recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Juice: Clear juice works best for these popsicles, since it allows the sliced fruit inside to shine through. White grape juice is my usual choice, but you could also use lemonade or even coconut water. If you’re looking to add a little alcohol, check out the instructions below for a Sangria version!
• Melon: To make the white stars embedded in the popsicles, you’ll need a white melon, typically called a canary melon. (Names might vary regionally.) If you’re not concerned about keeping the stars white, other melons, like honeydew and cantaloupe, also work well.
• Berries: Strawberries, raspberries, blackberries, and blueberries are all great choices. Large berries like strawberries should be sliced thinly so they fit easily into the popsicle molds.

Equipment

I love making homemade popsicles, and with 2 kids at home, my popsicle molds get a lot of use during the summer! Here are my popsicle-making faves: (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Popsicle mold: Instead of using an old-fashioned hard plastic mold, try using a silicone popsicle mold; it makes removal SO much easier!
• Popsicle sticks: Most molds come with a certain number of sticks, but if you make popsicles frequently, you’ll need some refills! This pack of 200 popsicle sticks ensures you can make many, many popsicles this summer.
• Star cookie cutter: If you want to re-create these star-spangled popsicles, you’ll need a small star-shaped cookie cutter in your arsenal.

💡 Tips and FAQs for Success