Description
Strawberry Shortcake No-Churn Ice Cream is a creamy, refreshing dessert that blends whipped cream, strawberries, and pound cake—no machine needed!
Ingredients
Scale
- 2 cups heavy cream
- 1 (14-oz) can sweetened condensed milk
- 2 cups chopped strawberries (plus more for topping)
- 1 cup chopped pound cake (plus more for topping)
Instructions
- In a stand mixer, whip the heavy cream on medium-high speed for 2–4 minutes until stiff peaks form.
- Gently fold in the sweetened condensed milk using a spatula until fully combined.
- Fold in the chopped strawberries and pound cake carefully to maintain the airy texture.
- Pour the mixture into a 9 x 5-inch loaf pan and smooth the top with a spatula.
- Top with additional strawberries and pound cake for decoration.
- Freeze for about 5 hours, or until firm.
- Let sit at room temperature for 10 minutes before scooping and serving.
Notes
- Use chilled mixing tools for quicker whipping.
- Drain excess liquid from strawberries to avoid icy texture.
- Fold ingredients gently to preserve the cream’s fluffiness.
- Store in an airtight container to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 26g
- Sodium: 95mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Strawberry Shortcake No-Churn Ice Cream, homemade strawberry ice cream, no churn summer dessert, pound cake ice cream, berry dessert