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Strawberry Shortcake Ice Cream

No-Churn Strawberry Shortcake Ice Cream Recipe

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh strawberries, hulled and sliced (about 3 cups)
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 2 cups heavy cream, cold
  • 1 (14 oz) can sweetened condensed milk
  • 2 tsp vanilla extract
  • 3 cups cubed pound cake (1/2-inch pieces)

Method
 

  1. Combine strawberries, sugar, and lemon juice in a saucepan and cook over medium heat for 5 to 7 minutes until thickened. Cool completely.
  2. Whip heavy cream to stiff peaks, then fold in condensed milk and vanilla.
  3. Layer a third of the cream base, half the strawberry sauce, and half the cake in a loaf pan. Repeat, ending with cream. Swirl gently, cover, and freeze at least 6 hours.
  4. Let the pan sit at room temperature for 5 minutes, then scoop and serve.

Notes

The ice cream needs at least 6 hours in the freezer to firm up, so plan ahead. Letting it soften for a few minutes before scooping makes all the difference.