Print

Creamy No-Churn Strawberry Shortcake Ice Cream

no-churn strawberry shortcake ice cream - featured image
Print Recipe

A dreamy, velvety no-churn ice cream featuring fresh strawberry swirl and toasted pound cake chunks, perfect for an easy homemade summer dessert.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 can sweetened condensed milk (14 oz / 396 g)
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh strawberries, hulled and quartered (about 300 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • 1 cup store-bought or homemade pound cake, cut into 1/2-inch cubes (120 g)

Instructions

  1. Prepare the Strawberry Swirl: In a small saucepan, combine fresh strawberries, granulated sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens slightly, about 10 minutes. Remove from heat and let cool completely.
  2. Toast the Pound Cake: Preheat oven to 350°F (175°C). Spread cubed pound cake on a baking sheet and toast for 8–10 minutes until lightly golden and crisp on edges.
  3. Whip the Cream: In a large mixing bowl, beat heavy cream on medium-high speed until stiff peaks form, about 3–5 minutes. Avoid overwhipping.
  4. Combine Ingredients: Gently fold sweetened condensed milk and vanilla extract into whipped cream until evenly combined.
  5. Layer the Ice Cream: In a freezer-safe container, spoon a layer of ice cream base, add a swirl of cooled strawberry mixture and sprinkle toasted pound cake cubes. Repeat layering, finishing with a strawberry swirl on top. Use a knife or skewer to create gentle swirls without overmixing.
  6. Freeze: Cover container tightly and freeze for at least 6 hours or overnight until firm.
  7. Serve: Let ice cream sit at room temperature for 5 minutes before scooping. Serve with extra pound cake if desired.

Notes

Chill bowl and beaters before whipping cream for best results. Toast pound cake to prevent sogginess. If strawberry swirl is too runny, simmer longer to thicken. Add pound cake cubes just before serving for maximum crunch if preferred. Frozen strawberries can be used if thawed and drained well.

Nutrition

Keywords: no-churn ice cream, strawberry shortcake, homemade dessert, easy ice cream recipe, summer dessert, pound cake ice cream

Find it online: https://katedishes.com/creamy-no-churn-strawberry-shortcake-ice-cream-recipe-for-easy-homemade-dessert/