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Strawberry Shortcake Ice Cream
Strawberry shortcake no‑churn ice cream is a simple, refreshing dessert that’s ideal for hot summer days.
Course: Dessert
Cuisine: American
Servings: 6
Ingredients
- 2 c. heavy cream
- 1 (14 oz.) can sweetened condensed milk
- 1 lb. strawberries chopped and divided
- 1 (16 oz.) Sara‑Lee pound cake cut into cubes and divided
Instructions
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Place the heavy cream in a stand mixer fitted with the whisk attachment and beat until stiff peaks form. Chilling the bowl briefly beforehand helps achieve better volume.
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Gently fold in the sweetened condensed milk, then add 2 cups of the chopped strawberries and 2 cups of the pound cake cubes. Fold only until evenly combined to keep the mixture light.
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Transfer the mixture to a 9 x 5‑inch loaf pan and smooth the top with a spatula. Scatter additional strawberries and pound cake cubes over the surface for texture and visual appeal. Cover the pan and freeze until firm, about 5 hours.
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When ready to serve, remove the pan from the freezer and let it soften at room temperature for about 10 minutes so scoops come out easily.
