Strawberry Shortcake Ice Cream (No-Churn Recipe)
No churn Strawberry Shortcake Ice Cream is rich and creamy, with cake and berries in every bite. Prepped in 10 minutes with 6 ingredients!
Ingredients
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 6 ounces pound cake, cut into 1 inch cubes (about ¾ cup)
- 5 Golden Oreo cookies, crumbled
- 1 cup fresh strawberries, chopped (about 6 ounces)
- 2 tablespoons strawberry syrup
Instructions
- MIX BASE: In a large freezer-safe bowl or 2-pound loaf pan, stir together 2 cups heavy cream and 14 ounces sweetened condensed milk until smooth and fully combined.
- ADD MIX-INS: Gently stir in 6 ounces pound cake, cut into 1 inch cubes and 5 Golden Oreo cookies, crumbled.
- ADD STRAWBERRIES: Scatter 1 cup fresh strawberries, chopped over the mixture and fold gently so they are evenly distributed without clumping.
- SWIRL SYRUP: Drizzle 2 tablespoons strawberry syrup over the mixture, adding a little at a time in different spots. Gently swirl with a spoon to create ribbons without fully mixing.
- FREEZE: Cover tightly with a lid, plastic wrap, or foil. Freeze for at least 4 hours, or until the ice cream is firm.
- SERVE: Scoop and serve straight from the freezer.
Notes
Make-Ahead: This ice cream can be made up to 1 week ahead and stored in the freezer.
Storage: Store in a tightly covered freezer-safe container for up to 2 weeks.
Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.
Ingredient Tip: Use soft pound cake so it stays tender in the freezer and gives that classic strawberry shortcake texture.
Nutrition
Serving: 2scoops | Calories: 631cal | Carbohydrates: 67g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 321mg | Sugar: 56g | Fiber: 1g | Calcium: 268mg | Iron: 1mg