Easy, no-churn Strawberry Shortcake Ice Cream is bursting with roasted strawberry flavors and chunks of delicious pound cake.
A few weeks ago I shared this strawberry shortcake ice cream over at This Gal Cooks and today I am excited to share it with you! After the crazy busy week I have had, I could sure go for a few scoops.
I love a good scoop of chocolate ice cream pretty much anytime of the year, but in the hot summer months I am partial to something a little more fruity. This strawberry shortcake ice cream is smooth and creamy, with bits of pound cake and a delicious roasted strawberry swirl. It makes a perfect dessert for the hot summer days that lie ahead and the best part about this recipe is how easy it is to make – it’s no cook and to top it all off you don’t need an ice cream maker!
As luck would have it a few months ago I made a double batch of my favorite pound cake and stashed a couple of slices away in my freezer. I knew then that I wanted to make a strawberry shortcake ice cream soon. I absolutely loved the different textures and flavors packed into each bite of this ice cream and so did everyone who tried it. I hope you will too, enjoy and happy ice cream making!
Strawberry Shortcake Ice Cream
Prep
Total
Yield 2 pints
Ingredients
- 8 oz heavy whipping cream
- 7 oz sweetened condensed milk
- 1/2 lb strawberries, washed, hulled & sliced
- 3 Tbs sugar
- 2 c diced pound cake
Instructions
- Preheat your oven to 350º and place the strawberries in a baking dish and sprinkle with sugar and stir to coat.
- Bake for 8-10 minutes, remove from the oven and mash with a fork, set aside to cool.
- In the bowl of your stand mixer whip the heavy cream until soft peaks form, slowly add the sweetened and condensed milk and stir to combine.
- Spread 1/3 of the strawberry mixture over the bottom of a parchment lined loaf pan.
- Add 1/3 of the pound cake and top with 1/2 of the cream mixture.
- Repeat the layers: strawberries, pound cake, cream, ending with a layer of strawberries and cake.
- Cover the pan with a sheet of plastic wrap, pressing it onto the surface and freeze for 4-6 hours.
- Let the pan sit 5-10 minutes to thaw slightly and serve.
Courses dessert, ice cream
You can use store bought pound cake, but this Half Pound Cake I mentioned above really is amazing!
Oh my, this looks absolutely delicious! I love all the layers, and the ice cream and cake mix is perfect
Thank you Kayla, it really is a delicious and so easy!
I think I commented on this over at This Gal Cooks, but it’s so amazing it definitely warrants another comment! Wow, this is brilliant, and I can’t wait to try it! Also, an excuse to make extra pound cake is always warranted 🙂
Thanks Lina, I hope you’ll get a chance to try it soon, we love it!
This looks incredible Emily! Ice cream and cold drinks are all that I want lately since the weather has been so hot here and this no churn one sounds fantastic! I am such a sucker for anything with strawberries lately and this ice cream sounds perfect – pinning 🙂
Thanks Kelly, I am the same way when the weather heats up
Good golly, I must try this! I just love strawberry ice cream and with cake too! It would be like your very own tub of Ben and Jerrys!
Thank you Jessica, I just know you are going to love it!
That looks heavenly!
Thank you Akaleistar!
Emily, this looks fantastic. So yummy, in fact, that I’m using the base for an experimental ice cream recipe that I’m super excited to share. Thanks so much. LOVE those gorgeous pics!
Thank you Jelli, you made me smile, I can’t wait to see what you whip up!
That ice cream base is SO simple and so yummy! It worked beautifully for my recipe. Thanks, Em!
yay, I can’t wait to see it Jelli 🙂