This no-churn Strawberry Shortcake Ice Cream tastes just like the Good Humor bar you chased down the ice cream truck for as a kid. Vanilla cream base, fresh strawberries, pound cake, and a secret shortcut that makes it insanely easy. No machine needed.
⭐️⭐️⭐️⭐️⭐️ MacKenzie said, “My daughter and I made this last weekend and it turned out perfect the homemade Cool Whip adds the best flavor and texture. This one is perfect for spring.”
The Ice Cream Truck Was Serious Business
Growing up in Southern California, the ice cream truck was serious business. And if you picked the strawberry shortcake bar, that pink and white Good Humor classic with the crumbly coating, you knew what you were doing. That’s exactly the flavor I was chasing when I developed this recipe, and I’m happy to report: nailed it.
No machine, no eggs, no cooking. Just a handful of ingredients and about 10 minutes of actual work before the freezer does the rest. My oldest son once told me, mid-spoonful, that I should open an ice cream shop. I probably should have listened. Tested at high altitude in Colorado and sea level, this one works perfectly either way.
One thing I’ll be upfront about: this recipe uses strawberry Jello. It’s a shortcut, and I own that. But it delivers that punchy strawberry flavor and pretty pink color without standing over the stove reducing a sauce. I’ve tested it both ways. This way wins on a Tuesday night. If you’d rather skip it entirely, I’ve got a Jello-free Strawberry Crunch Topping made with Golden Oreos and freeze-dried strawberries; and honestly, rolling your scoops in it takes this straight back to Good Humor bar territory.
More of a classic strawberry dessert person? My Old Fashioned Strawberry Shortcake is the one readers keep coming back to every June. And if pound cake is already in your cart, consider making my Strawberry Crunch Pound Cake while you’re at it. Full strawberry weekend, no regrets.
Why You’ll Love This Strawberry Shortcake Ice Cream
- It actually tastes like the bar. Vanilla base, strawberry flavor all the way through, pound cake crumbles; if you grew up chasing that ice cream truck, this one’s going to hit.
- Ready in 10 minutes, then the freezer handles it. No machine, no eggs, no cooking required. Just mix, layer, and walk away.
Recommended Tools
- Storage Container | I typically use a loaf pan or a glass container with an airtight lid, but I want this slim ice cream container.
- This is my FAVORITE Ice Cream Scoop
- Mixer | Use a hand mixer or a stand mixer.
Simple Strawberry Shortcake Ice Cream Ingredients
- Heavy Whipping Cream: The base of every good no-churn ice cream. High fat content is what gives you that creamy, scoopable texture instead of an icy brick. I use organic.
- Sweetened Condensed Milk: This is what replaces the churning process. It keeps the ice cream smooth and prevents ice crystals from taking over. I use organic here too.
- Vanilla Extract: Don’t skip this or use the imitation stuff. It rounds out the whole base. Rodelle is my go-to. Or my homemade vanilla.
- Strawberry Jello Mix: Yes, Jello. It punches up the strawberry flavor and gives you that pretty pink color without any cooking. Scroll to variations if you want the Jello-free swap.
- Butter Pound Cake: Grab a loaf of Sara Lee from the freezer section at your grocery store. It thaws quickly and crumbles beautifully into the layers.
- Fresh Strawberries: Diced small. This matters more than you think; big frozen chunks are not a pleasant surprise mid-scoop.
- Homemade Cool Whip: I make mine from scratch; it takes five minutes and tastes so much better. You’ll need more heavy cream, powdered sugar and vanilla. Storebought works too; just thaw it first.
Get the full recipe in the recipe card below.
How to Make Strawberry Shortcake Ice Cream
Line a standard loaf pan with parchment paper, or use a lidded ice cream container. Anything 8 cups or larger works.
Step 1 | Make Your Homemade Cool Whip
Beat 1 cup of heavy whipping cream to soft peaks, add 1 to 3 tablespoons of powdered sugar and a splash of vanilla, then beat to stiff peaks. Scoop into a bowl and refrigerate until you need it.
Step 2 | Creamy Vanilla Ice Cream Base
Beat 2 cups of heavy cream in a large bowl until stiff peaks form. Add the sweetened condensed milk, vanilla, and Jello mix. Beat on high until well combined, light, and fluffy.
Fresh Tips
- High-fat cream is the way to make the perfect treat with the best consistency.
- Leftover pound cake | Save it in a ziplock plastic bag. Then take out a slice, toast and butter, then serve with ice cream over the top!
Step 3 | Layer It Up
Spoon half the ice cream mixture and half the Cool Whip into your pan, alternating between the two. Run a butter knife through it a few times for a marbled swirl. Add half the diced strawberries and crumble a quarter of the pound cake over the top.
Step 4 | Finish and Freeze
Repeat with the remaining base, Cool Whip, strawberries, and pound cake. One more pass with the butter knife, then cover tightly with plastic wrap pressed directly onto the surface. Freeze overnight for best results.
Expert Tips
These are the things that actually make a difference between good ice cream and the kind people ask you to make again.
- Use full-fat, high-quality cream. This is not the place to cut corners. Lower fat cream won’t whip properly and you’ll end up with an icy, dense result instead of something creamy and scoopable.
- Dice the strawberries small. Seriously small. Biting into a half-frozen strawberry chunk is jarring. Small pieces distribute better and give you strawberry flavor in every single bite instead of occasionally.
- Don’t over-swirl. Two or three passes with the butter knife is all you need. Over-swirl and everything blends together into one flat pink color. You want distinct ribbons of cream, pockets of pound cake, and little bursts of strawberry throughout.
- Press plastic wrap directly onto the surface. This is the move that prevents ice crystals. Air is the enemy; the wrap acts as a seal right against the ice cream.
- Freeze overnight. A few hours gets you soft-serve. Overnight gets you scoopable, sliceable, proper ice cream. Worth the wait.
- Leftover pound cake? Slice it, toast it, butter it, and serve it under a scoop. You’re welcome.
Recommended Toppings for Strawberry Shortcake Ice Cream
- A drizzle of no-cook strawberry syrup or Old Fashioned Hot Fudge Sauce
- A dollop of Homemade Whipped Cream
- A handful of Strawberry Crunch Topping for the full Good Humor bar experience
- White chocolate chips or semi-sweet chocolate chips
- Serve in a cone, a bowl, or straight from the pan with a spoon. No judgment.
Strawberry Shortcake Ice Cream Variations & Substitutions
- No Jello? Crush freeze-dried strawberries in a food processor or swap in a homemade strawberry compote. Same flavor, different method.
- Cake options: Shortcake, vanilla pound cake, butter pound cake, vanilla wafers, Golden Oreos, or shortbread cookies all work. Use what you have.
- Chunk-free but still want strawberry flavor? Blend frozen berries into a smooth strawberry puree and swirl it in instead.
- Raspberry version: Swap in raspberry Jello, raspberry jam, or roughly chopped fresh raspberries.
- Chocolate Strawberry Shortcake Ice Cream: Use my Chocolate Shortcake in place of pound cake. Wildly good.
- Make it into popsicles: Pour into popsicle molds, insert sticks, freeze overnight. Done.
How to Make Strawberry Shortcake Ice Cream Cake
Make a Golden Oreo crust and press it into the bottom of a springform pan. Layer the ice cream over the top, freeze for one hour, then press this Strawberry Crunch Topping into the surface to mimic the coating on a Strawberry Shortcake Bar. Freeze overnight. To serve, let it sit out for 10 to 15 minutes, run a knife around the edges, release the pan, and slice with a warm dry knife.
How to Store Strawberries and Cream Ice Cream
Cover the surface directly with plastic wrap, wax paper, or parchment before sealing the container. Store in the freezer for up to 4 weeks for best texture. The further back in the freezer the better.
Your Strawberry Shortcake Ice Cream Questions, Answered
In theory, yes, though I haven’t personally tested it. You’d swap in dairy-free whipped topping (Truwhip or So Delicious Coco Whip), sweetened condensed coconut milk, and full-fat canned coconut milk in place of the heavy cream. If you try it, please email me or leave a comment; I’d love to know how it goes.
That’s all Good Humor. The bar dates back to 1920, created by a father and son team, and it’s been an American freezer staple ever since.
Absolutely. Use a gluten-free pound cake or leave the cake out entirely, and double-check your other ingredients are certified gluten-free.
That’s actually what I use. Here’s my five-minute recipe.
Two things matter most: press plastic wrap directly onto the surface before freezing, and store your container as far back in the freezer as possible. Temperature fluctuates near the door every time it opens; the back stays cold and consistent. Draining your strawberries well (see above) also helps.
Yes. Thaw them in the refrigerator overnight in a covered bowl, then drain off as much liquid as possible before dicing. They’ll be softer than fresh, so dice them while still slightly frozen for cleaner cuts. The extra liquid is the thing to watch; too much and your ice cream gets icy.
Best Strawberry Drinks to Serve with Shortcake Ice Cream
Try this easy Strawberry Drink, this Strawberry Gin Cocktail or this pink lemonade cocktail.
More Homemade Ice Cream Recipes
More No-Churn Ice Cream Recipes You Might Like
No ice cream maker required, just a freezer, a free afternoon, and a dangerous new snack habit.
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Video
Ingredients
Homemade Cool Whip (Or sub with 8 ounce container of thawed Cool Whip)
- 1 cup heavy cream
- 1 – 2 tablespoons powdered sugar
- ½ – 1 teasppon vanilla extract
Strawberry Shortcake Ice cream
- 2 cups Heavy Whipping Cream I like organic
- 14 ounce Sweetened Condensed Milk I used organic
- 2 teaspoons Vanilla extract
- 3 ounce Strawberry Jello Mix
- 5 ounces Butter Pound Cake about ½ loaf, found in freezer section in grocery store, thawed
- 1 cup Strawberries diced small (nobody wants to bite into a frozen half of a strawberry)
Instructions
- Line a standard loaf pan with parchment paper, or instead use an ice cream container, or 8 cup or more container with lid.
- Make your homemade Cool whip: In the bowl of a stand mixer or with a hand mixer, beat 1 cup of heavy whipping cream until soft peaks form, add 1-3 tablespoons of powdered sugar and vanilla (½-1 tsp), beat until stiff peaks form. Scoop out into bowl and place in fridge until ready to use.
Make strawberry ice cream
- Then, add 2 cups heavy cream to the stand mixer, beating until stiff peaks form.2 cups Heavy Whipping Cream
- Pour in your sweetened condensed milk, vanilla, and jello mix. Mix on high until well combined.
- Add half your ice cream batter and half your homemade cool whip to the pan, alternating between the two. Use a butter knife and swirl the ingredients lightly to create a swirled or marbelized look.
- Add half your minced strawberries to the top, and then crumble some chunks of your pound cake on top.5 ounces Butter Pound Cake, 1 cup Strawberries
- Add the remaining batter and homemade cool whip, using a butter knife to swirl once more. Top with remaining strawberries and pound cake.
- Place in the freezer overnight, covered with plastic wrap or placed in a an airtight container or use a ice cream storage tub.
Notes
Nutrition
MacKenzie
My daughter and I made this last weekend and it turned out perfect the homemade Cool Whip adds the best flavor and texture. This one is perfect for spring.
It really does!
veenaazmanov
Strawberry is one of my favorite seasonal fruit and this Homemade Strawberry shortcake will definitely make the perfect combination with vanilla Ice cream as dessert.
Thanks!
Fiona Maclean
I love the sound of this icecream – what great flavour combinations. Definitely one to try at home
Thank you!! You will love it!
Sara Welch
Enjoyed this for dessert last night and it was a sweet success! Turned out rich, creamy and refreshing; my whole family loved it!
YAY! So glad everyone loved it!
Kushigalu
I love strawberry ice cream. Can’t wait to try this delicious recipe at home.
You will love it!
Harriet Young
I’m always looking for good no churn ice cream recipes and this was a particularly good one! It worked so well. Thanks!
So glad you loved it so much!
Charah
I didn’t know I can make this at home, thanks for sharing the recipe.
You are welcome!