Strawberry shortcake no-churn ice cream is the perfect treat on a hot summer day!
Course: Dessert
Cuisine: American
Servings: 6
Ingredients
2c.heavy cream
1(14 oz.) can sweetened condensed milk
1lb.strawberrieschopped and divided
1(16 oz.) Sara-Lee pound cakecut 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.