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Strawberry Shortcake Ice Cream

July 19, 2016 By Cooking Mamas Leave a Comment

Print Recipe

Strawberry Shortcake Ice Cream

Strawberry shortcake no-churn ice cream is the perfect treat on a hot summer day!
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

  • In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form.
  • Fold in sweetened condensed milk, 2 cups strawberries and 2 cups pound cake.
  • Transfer mixture to a 9 x 5-inch loaf pan and smooth the top with a spatula. Top with additional strawberries and pound cake cubes. Cover and freeze until firm, about 5 hours.
  • When ready to serve, remove from freezer and allow to soften, about 10 minutes.

Filed Under: DESSERTS, Ice Cream, Labor Day, Memorial Day, Valentine's Day

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Hi, I'm Dusty Hutchins-McNutt, creator of Cooking Mamas (and Papas too), an online recipe resource for home cooks and wanna-be chefs! Read More…

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