This strawberry pie ice cream is a melty bite of summer: a no-churn ice cream made with fresh strawberry sauce, marshmallow cream and crushed graham crackers. Simple, easy and unbelievably delicious.
It’s full-on ice cream season here.
We’ve been enjoying homemade ice cream on the patio after dinner, and this no-churn strawberry version is a favorite. It’s swirled with marshmallow cream and studded with crushed graham crackers — basically strawberry cream pie in scoopable form. Ultra creamy and perfect piled high in a cone.
I use this no-churn base all the time because it’s so effortless. If you love churned ice cream, great — but I often forget to freeze the bowl or I don’t have space. No-churn solves that and still produces a rich, scoopable treat.
The method is straightforward. First make a quick strawberry sauce: fresh chopped strawberries with a little sugar, cooked until syrupy and jammy. You can leave it slightly chunky or blend it smooth once cooled.
The ice cream base is simply cold heavy cream whipped to soft peaks, then folded together with sweetened condensed milk, vanilla and a pinch of salt. Fold in the cooled strawberry sauce until the base turns a gorgeous pale pink.
This is how it comes together
After the base is flavored with strawberry, swirl in marshmallow cream and fold in crushed graham crackers. I don’t crush them finely — I like little bites of cracker that become soft and cake-like in the frozen ice cream, similar to an icebox pie crust. Freeze for at least six hours, then scoop and serve. If the ice cream gets very firm, remove it from the freezer 15–20 minutes before scooping so it softens slightly.
Just look at that scoop!
The graham crackers in this base are my favorite part — they become tender like cake while still tasting like crust, giving the ice cream real pie vibes. The marshmallow cream adds a sweet, pillowy richness that pairs beautifully with fresh berries.
I usually prefer chocolate, but this fruity version is lovely: bright strawberry flavor, sweet marshmallow richness and crunchy-soft graham cracker texture. If you want a twist, add chocolate chips for strawberry s’mores ice cream.
P.S. Chocolate chips make it strawberry s’mores — always a good idea.
Strawberry Pie Ice Cream
Strawberry Marshmallow Pie Ice Cream
1
quart of ice cream
30 mins
6 hrs
6 hrs 30 mins
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Ingredients
- 2 cups chopped strawberries
- 3 tablespoons sugar
- 1 ½ cups cold heavy cream
- ⅔ cup sweetened condensed milk
- 2 teaspoons vanilla extract
- pinch of salt
- ¾ cup marshmallow cream
- 8 whole graham crackers smashed
Instructions
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Place the strawberries and sugar in a saucepan over medium-low heat. Stir and cook until the berries are saucy and juicy, about 8 to 10 minutes, stirring often. Mash a few berries as they cook for texture or blend for a smoother sauce. Remove from heat and let cool completely.
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In a bowl, beat the cold heavy cream with an electric mixer until soft peaks form. Add the sweetened condensed milk, vanilla and a pinch of salt, then beat 1–2 minutes more until combined. Fold in the cooled strawberry sauce, followed by the marshmallow cream and crushed graham crackers.
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Pour the mixture into a 9×5-inch loaf pan or a freezer-safe container. Swirl a little more marshmallow cream and sprinkle extra crushed graham crackers on top if desired. Cover tightly.
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Freeze for at least 6 hours or until firm. For easier scooping, let the ice cream sit at room temperature for 15–20 minutes before serving.
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