🍓 Strawberry Pop-Tart Ice Cream (No-Churn & Super Easy!)
Craving something fun, nostalgic, and deliciously creamy? This Strawberry Pop-Tart Ice Cream recipe is a no-churn, 5-ingredient treat that combines childhood favorites with grown-up flavor. It's the perfect summer dessert for Pop-Tart lovers and ice cream enthusiasts alike.
Why You’ll Love This Recipe
No ice cream maker needed
Bursting with real strawberry flavor
Uses crushed Pop-Tarts for texture and nostalgia
Ready to freeze in just 10 minutes
A fun dessert for parties, birthdays, or lazy weekends
Ingredients
Ice Cream Base
1 cup raspberry or strawberry preserves
1/2 stuck brown butter
1/2 can sweetened conde3nsed milk
3 pinches salt
1 cup cold milk
Pie Crust
1 sheet premade crust
1 cup powdered sugar
3-5 Tbsp heavy cream
Instructions
Preheat ove to 400 F
Unroll and bake premade pie crust according to package directions
Make a simple icing with powdered surface and heavy cream
Once pie crust is cooled, crumble the pie crust, and stir in icing. Set aside
In a medium bowl combine brown butter, preserves, sweetened condensed milk, salt, and vanilla bean paste.
With a stand or hand mixer whip heavy cream until stiff peaks.
Fold in whipped cream into perserves mixture until evenly combined.
Layer ice cream base in 16 ounce jar or cup with pie crust with three layer each.
Freeze ice cream for 8 hours or overnight
1 Tips for Success
Use cold equipment for whipping cream—it helps it firm up faster.
Want extra strawberry punch? Swirl in a tablespoon of strawberry jam before freezing.
Let it sit at room temp for 5 minutes before scooping for best texture.
Variations
Try it with Blueberry or Brown Sugar Cinnamon Pop-Tarts.
Add mini marshmallows or chocolate chips for an extra surprise.
Swap strawberries for raspberries or cherries.
Tools
FAQs
Can I make this dairy-free?
Yes! Use coconut cream and a dairy-free condensed milk alternative.
How long does it last in the freezer?
Best enjoyed within 2 weeks for ideal texture and flavor.
Final Thoughts
This Strawberry Pop-Tart Ice Cream is everything you loved as a kid, reimagined into a creamy, cool dessert. It’s simple, quirky, and irresistibly good.
Tried it? Leave a comment below and let us know how it turned out—or tag us on Instagram with your creation!
Want me to include a Pinterest pin description, schema recipe card, or a social caption too?
Recipes you might love
🍓 Strawberry Pie Crust Ice Cream (No Churn!)
Prep Time: 25 minutes | Freeze Time: 8 hours | Servings: 3–4
🧊 Ice Cream Base Ingredients:
- 1 cup raspberry or strawberry preserves
- 1/2 stick brown butter
- 1/2 can sweetened condensed milk
- 3 pinches salt
- 1 cup cold milk
- 1 tsp vanilla bean paste (optional)
- 1 cup heavy cream (cold)
🥧 Pie Crust Layer:
- 1 sheet premade pie crust
- 1 cup powdered sugar
- 3–5 tbsp heavy cream (for icing)
📋 Instructions:
- Preheat oven to 400°F. Bake pie crust per package directions and let cool.
- Make icing by mixing powdered sugar with heavy cream until smooth.
- Crumble pie crust and stir in icing. Set aside.
- In a bowl, mix preserves, brown butter, condensed milk, salt, milk, and vanilla paste.
- Whip heavy cream to stiff peaks. Gently fold into preserve mixture.
- Layer ice cream base and pie crust crumble in jars or cups (3 layers each).
- Freeze for at least 8 hours or overnight. Enjoy frozen like pie à la mode!
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