No-Churn Strawberry Shortcake Ice Cream Recipe
This No-Churn Strawberry Shortcake Ice Cream is a delightful and easy-to-make frozen treat that combines the creamy texture of whipped cream and sweetened condensed milk with fresh strawberries and tender pound cake pieces. Perfect for warm days or a special dessert, this recipe requires no ice cream maker and freezes to a luscious, scoopable consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Fruit and Cake
- 8 oz fresh strawberries (about 1.5 cups diced)
- 4 oz pound cake (about 2 cups cubed)
Dairy
- 2 cups heavy whipping cream (16 fl oz, very cold)
- 14 oz sweetened condensed milk (1 standard can)
Instructions
- Prep berries and pound cake: Wash the strawberries and gently pat them dry. Remove the tops and dice the strawberries into medium pieces. Cut the pound cake into small cubes.
- Whip cream: In a chilled bowl, whip the heavy cream using a hand mixer or stand mixer until firm peaks form, indicating the cream is aerated and stable.
- Fold in milk: Add the sweetened condensed milk to the whipped cream and gently fold it in with a spatula, being careful not to deflate the whipped cream to maintain the ice cream's light, creamy texture.
- Fold in berries and cake: Gently fold the diced strawberries and cubed pound cake into the cream mixture, evenly distributing them without overmixing.
- Freeze: Transfer the ice cream mixture into a storage container or a 9x5 inch loaf pan, covering it securely with a lid or plastic wrap. Freeze for at least 4-6 hours or until firm to the touch.
- Serve or store: Scoop the ice cream to serve. Store any leftovers well wrapped in the freezer for up to one month to maintain freshness and texture.
Notes
- Ensure the heavy cream is very cold before whipping for best results.
- Do not overmix once combining ingredients to keep the ice cream fluffy.
- You can substitute pound cake with sponge cake or angel food cake for variation.
- Use fresh strawberries at peak ripeness for optimal flavor.
- This recipe requires no special equipment like an ice cream maker, making it very accessible.