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 vanilla and almond.
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
This ice cream can be stored, well-wrapped, in the freezer for up to a month.
Nutrition Facts
Calories: 413kcal, Carbohydrates: 40g, Protein: 7g, Fat: 26g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 99mg, Sodium: 168mg, Potassium: 299mg, Fiber: 1g, Sugar: 35g, Vitamin A: 1032IU, Vitamin C: 18mg, Calcium: 195mg, Iron: 1mg