Little debbie ice cream strawberry shortcake

Copycat Little Debbie strawberry shortcake rolls ice cream is a spot on homemade version of the new hard to find ice cream. This no churn frozen dessert will be your new favorite treat and save you when you can’t find the premade version in Walmart!

I’ve discovered my new ice cream obsession on the shelves of my Walmart.

Little Debbie strawberry shortcake rolls ice cream.

It’s so good, but so very hard to find.

We’re talking creamy vanilla ice cream laced with strawberry ripples and big pieces of strawberry rolls.

One bite and my world was forever changed.

But I can’t find it often.

So you know I had to make my own at home to satisfy that craving anytime.

Ingredients

To make this you’ll need:

• Strawberries– Cut them into quarters and remove the stems.
• Sugar– White sugar
• Cornstarch– To thicken the strawberry syrup
• Heavy cream– Do not substitute this.
• Sweetened condensed milk– Store bought or homemade.
• Vanilla extract– Use real vanilla if possible.
• Strawberry rolls– Cut in half and chopped into 12 pieces.

How to Make

To make this start by making the strawberry syrup by adding the  strawberries and sugar to a saucepan over medium heat.

Cook the mixture until the strawberries begin to break down and the sugar dissolves, about 5 to 8 minutes.

Once the strawberries soften, use a potato masher and break the strawberries down.

Then, remove the pan from the heat and stir in the cornstarch to thicken the sauce.

Refrigerate while you make the ice cream base.

To make the ice cream base, whip the heavy cream in a large bowl until stiff peaks form.

Then, gently stir in the condensed milk and vanilla extract.

Now, fold the chopped strawberry rolls and half of the strawberry glaze into the ice cream mixture until uniformly distributed.

Add the ice cream mixture to a 9×5 loaf pan, and use a spatula to spread it out evenly.

Freeze for 8 hours, or until firm, using cling wrap to seal.

Serve and enjoy!

Storing

You can store the ice cream in the freezer for about a month in the loaf pan as long as you tightly cover it with plastic wrap to prevent freezer burn.

An airtight freezer safe tupper ware container will also work.

Tips and Tricks

• If you don’t like pieces of strawberries you can also puree in a blender before adding the cornstarch to create a smoother syrup.
• Use the leftover strawberry syrup as a topping for the ice cream or on pancakes, waffles, or French toast.
• If you want a fluffier, mousse style ice cream- you can fold in a dollop or two of whipped topping.

Other Homemade Ice Cream

This copycat Little Debbie strawberry shortcake rolls ice cream recipe is a delightful alternative to the store bought version. Make it today and treat yourself!

Looking for other homemade ice cream recipes? Try these:

• Little Debbie Christmas Tree Cake Ice Cream
• Peaches & Cream No Churn Ice Cream
• Salted Caramel Pretzel Ice Cream

If you’ve tried this COPYCAT LITTLE DEBBIE STRAWBERRY SHORTCAKE ROLLS ICE CREAM, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

• 1 c strawberries quartered
• 1/4 c sugar
• 1 tsp cornstarch
• 2 c heavy cream
• 1 can sweetened condensed milk
• 1 tbsp vanilla extract
• 3 strawberry rolls cut it in half and then chopped for 12 pieces total

• Place strawberries and sugar in a sauce pan over medium heat. Allow the strawberries to break down and the sugar to dissolve.

• Once the strawberries have softened, about 5-8 minutes, use a potato masher and break the strawberries down. If you don’t like pieces of strawberries you can also puree in a blender.

• Once the strawberries have broken down, remove from the heat and add in the cornstarch. This will help to thicken the sauce.

• Place in the refrigerator and allow to cool.

• In a large bowl, whip heavy cream until stiff peaks form.

• Add the condensed milk and vanilla extract and gently stir until combined.

• Fold the chopped strawberry rolls and half of the strawberry glaze into the ice cream mixture until uniformly distributed.

• Add the ice cream mixture to a 9x5 loaf pan, and use a spatula to spread it out evenly.

• Freeze for 8 hours, or until firm, using cling wrap to seal.

• Scoop & serve!

• If you don’t like pieces of strawberries you can also puree in a blender before adding the cornstarch to create a smoother syrup.
• Use the leftover strawberry syrup as a topping for the ice cream or on pancakes, waffles, or French toast.
• If you want a fluffier, mousse style ice cream- you can fold in a dollop or two of whipped topping.

Calories: 324kcal | Carbohydrates: 28g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 97mg | Sodium: 201mg | Potassium: 116mg | Fiber: 1g | Sugar: 20g | Vitamin A: 923IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 1mg