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Mixed Berry Shortcake No-Churn Ice Cream

No-Churn Ice Cream
Image Credit:
Lori Pedrick
Written By: The Editors The Old Farmer's Almanac
Yield
Makes 6 to 8 servings.
Category
Fruit
Puddings and Custards
Credit
Kristin Bowers
Sources
Old Farmer's Almanac Contests

Turn a classic summer dessert into a cool, creamy treat with this Mixed Berry Shortcake No-Churn Ice Cream. Juicy berries, buttery shortcake crumbs, and rich homemade no-churn ice cream come together in layers for an easy dessert that tastes like strawberry shortcake—but with a delicious frozen twist.

This delicious dessert beat out the competition to place 3rd in our 2026 Old Farmer’s Almanac Recipe Contest.

Shortcake Crumbs

Ingredients
3/4 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon fine sea salt
1/4 teaspoon baking powder
3 tablespoons unsalted butter, melted
1 tablespoon canola oil
3/4 teaspoon vanilla extract

Instructions

  1. Preheat oven to 300°F. Line a baking sheet with parchment paper. 
  2. In a bowl, whisk together flour, sugar, salt, and baking powder. 
  3. In a separate bowl, combine butter, oil, and vanilla. Pour wet mixture into dry mixture and rub together with your fingertips until mixture is crumbly and in pea-sized clumps. 
  4. Spread mixture in an even layer on prepared baking sheet. Bake for 25 to 30 minutes, or until crumbs are golden brown. Cool completely.

Berries

Ingredients
2 cups fresh berries (blueberries, blackberries, raspberries)
1/4 cup sugar
1 teaspoon lemon juice
1/2 teaspoon lemon zest

Instructions

  1. In a pot over medium-high heat, combine berries, sugar, lemon juice, and lemon zest. Bring to a gentle boil and simmer for 8 to 12 minutes, stirring often, until mixture is thick and syrupy.

Ice Cream

Ingredients
2 cups heavy whipping cream, very cold
1 can (14 ounces) sweetened condensed milk
1 teaspoon vannilla extract
1/8 teaspoon fine sea salt

Instructions

  1. Using a hand or stand mixer, beat heavy cream on medium-high until stiff peaks form. 
  2. In a separate bowl, combine sweetened condensed milk, vanilla, and salt. Gently fold in whipped cream until fully incorporated. 
  3. To assemble: Using a 9x5-inch metal loaf pan, pour ¹⁄³ of the cream mixture into it. Dollop ¹⁄³ of the cooled berry mixture onto cream base, then sprinkle with ¹⁄³ of the shortcake crumbs. Repeat two more times with remaining cream base, berry mixture, and shortcake crumbs. Use a butter knife to make a few gentle swirls, but do not overmix. Cover with plastic wrap and freeze for 6 to 8 hours, or until ice cream is solid and scoopable.

About The Author

The Editors

The Editors

The Old Farmer's Almanac

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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