No-Churn Strawberry Shortcake Ice Cream

Ingredients

• 2 cups heavy whipping cream, cold
• 1 (14-oz.) can sweetened condensed milk, chilled
• 1 tsp. vanilla extract
• 1 cup fresh strawberries, hulled and diced
• 1 cup pound cake, cut into ½-inch cubes
• ½ cup strawberry jam or compote

Equipment Needed

• Large mixing bowl
• Electric mixer or whisk
• Rubber spatula
• 9×5-inch loaf pan
• Plastic wrap or parchment paper

Instructions

1. Whip the Cream: In a large bowl, using an electric mixer or whisk, whip the cold heavy cream to soft peaks (about 3–4 minutes with a mixer). The cream should hold its shape but flop over when lifted. Avoid over-whipping to stiff peaks, as this can make the ice cream dense.
2. Combine Base: In a separate bowl, mix the chilled sweetened condensed milk and vanilla extract. Gently fold in one-third of the whipped cream to lighten the mixture, then fold in the remaining whipped cream until just combined. Be gentle to maintain the airy texture.
3. Add Mix-Ins: Fold in the diced strawberries and pound cake cubes, ensuring even distribution. Swirl in the strawberry jam with a spatula to create ribbons without fully mixing.
4. Freeze: Pour the mixture into a 9×5-inch loaf pan. Smooth the top and cover with plastic wrap or parchment paper pressed directly onto the surface to prevent ice crystals. Freeze for at least 6 hours, or overnight for best texture.
5. Serve: Remove from the freezer 5–10 minutes before serving to soften slightly. Scoop into bowls or cones, and garnish with fresh strawberries or whipped cream if desired.

Serving Suggestions

• Serve in waffle cones for a classic ice cream shop vibe.
• Pair with a slice of pound cake or shortcake biscuits for a true strawberry shortcake experience.
• Drizzle with extra strawberry compote or chocolate sauce for added decadence.

Storage

• Store in an airtight container or the loaf pan, covered tightly, for up to 2 weeks. If the ice cream becomes too firm, let it sit at room temperature for 5–10 minutes before scooping.

Nutritional Information (Per Serving, Based on 8 Servings)

• Calories: ~350 kcal
• Protein: 5g
• Fat: 22g (14g saturated)
• Carbohydrates: 35g
• Fiber: 1g