Strawberry Shortcake Ice Cream Recipe
Strawberry Shortcake Ice Cream is a creamy, frozen recipe that tastes like the classic strawberry shortcake dessert. It’s a no-churn recipe with a hint of almond.
Wanting to satisfy your shortcake craving on a warm summer day? Or serve a simple dessert for dinner guests? Everyone in our household loves strawberries and cream, ice cream, and cake–so this dessert brings back a lot of nostalgic feelings for the classic strawberry shortcake.
Strawberry Shortcake Ice Cream Recipe
Bring on the summer vibes with this easy no-churn recipe. It’s delightful for Easter, Mother’s Day, Memorial Day, Father’s Day, and Fourth of July. You can also make this recipe and turn it into an ice cream pie, adding your favorite crust. Or make Strawberry Shortcake Ice Cream balls. Freeze and serve!
Homemade ice cream recipes
Of all the homemade ice cream recipes we tested, this one is the absolute best! But you can also try our Strawberry Nutella Ice Cream and Banana Chocolate Homemade Ice Cream. If you want to use an old-fashioned ice cream maker, make my mom, Millie’s, vanilla ice cream recipe.
Why I love this recipe
- Easy to make + simple ingredients
- A great spring or summer light dessert
- Make ahead and serve later
Strawberry Shortcake Ice Cream ingredients
Strawberry Shortcake Ice Cream is nut-free and egg-free.
- Fresh strawberries: make sure they are nice and ripe (super sweet and the flavor pops more)
- Pound cake (about 2 cups cubed): you can buy this pre-made at the market
- Heavy whipping cream: chilled
- Sweetened condensed milk
- Extracts: we use both vanilla and almond extract (it’s delicious)
How do you make Strawberry Shortcake Ice Cream?
- Wash the strawberries and gently pat them dry on a paper towel or kitchen towel. With a strawberry huller or a knife, remove the tops and dice into medium pieces.
- Cut the pound cake into 1/2-inch cubes.
- In a chilled bowl, whip the heavy cream with a hand mixer or stand mixer, until firm peaks form.
- Add the condensed milk and the vanilla and almond extracts to the whipped cream, and gently fold it in. Gently fold; don’t over-stir and weaken the firm whipped cream peaks.
- Add diced strawberries and pound cake pieces, and gently fold in.
- Scrape the ice cream mixture into an ice cream storage container, or a 9×5 inch loaf pan.
- Freeze: Cover the loaf pan with plastic wrap. Place in the freezer for at least 3-4 hours.
- TIP: Chill ahead a shallow container or a loaf pan in the freezer while you are putting the ingredients together.
What is no-churn ice cream?
We’ve been making no-churn ice cream for years. It’s an ice cream that is made without an ice cream maker. A typical no-churn recipe usually uses a combination of sweetened condensed milk and heavy cream, whipped together into stiff peaks.
The consistency of the sweetened condensed milk and the fluffy whipped cream combined makes for a smooth and creamy texture.
Tips and substitutions:
- Chill the cream: Make sure the heavy cream is really cold and chilled ahead.
- Freeze in a loaf pan. A loaf pan is my favorite way to store this ice cream, because it makes for easy scooping!
- Run your ice cream scoop under hot water before scooping to get the ice cream out easily. I learned this years ago from my dad, who loved to make us homemade milkshakes.
- Serve this ice cream with strawberry cheesecake cake or even strawberry pie. Double the strawberry flavor!
- You can make your own pound cake, or if you want to take a shortcut, you can use premade pound cake, or even crushed vanilla wafers instead of making the cake. DELISH!
- Make sure the ice cream base is fully chilled (3-4 hours) before serving.
- Optional to put it in the ice cream machine, and use the settings on your machine until it’s “churned” and ready.
Serving and storage
Serving: Serve this ice cream straight from freezer. Serve in small bowls, or with ice cream cones. You can also serve with cobblers, cakes, or pie.
Like other no-churn ice cream recipes, this one will get quite soft and creamy after sitting out, so eat it right from the freezer.
Storage: This ice cream will keep for about one week if frozen in a loaf pan and tightly covered with plastic wrap (I use two layers). If you’d like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container, with a piece of parchment paper or wax paper pressed on top.
More frozen treats to try:
Lemon Almond No Churn Ice Cream
5-ingredient Frozen Strawberry Royale
Frozen Peanut Butter Banana Bites
Trader Joe’s Frozen Treats Board
Get the Recipe:
Strawberry Shortcake Ice Cream Recipe
Ingredients
- 8 oz fresh strawberries, (about 1.5 cups diced)
- 4 oz pound cake, (about 2 cups cubed)
- 2 cups heavy whipping cream, chilled
- 14 oz sweetened condensed milk
- ½ tsp vanilla
- ½ tsp almond extract
Equipment
- 1 9x5 loaf pan
Instructions
- Wash the strawberries and gently pat them dry on a paper towel or kitchen towel. With a strawberry huller or a knife, remove the tops and dice into medium pieces.
- Cut the pound cake into 1/2-inch cubes.
- In a chilled bowl, whip the heavy cream with a hand mixer or stand mixer, until firm peaks form.
- Add the condensed milk and the vanilla and almond extracts to the whipped cream, and gently fold it in. Gently fold; don’t over-stir and weaken the firm whipped cream peaks.
- Add diced strawberries and pound cake pieces, and gently fold in.
- Scrape the ice cream mixture into an ice cream storage container, or a 9×5 inch loaf pan.
- LOAF PAN: Cover the container with plastic wrap. Place in the freezer for at least 3-4 hours.
- Scoop and enjoy!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Made this today. Super easy. The pound cake came out kinda crunchy. The ice cream is super creamy!