Strawberry Shortcake Ice Cream (No-Churn Recipe)
No churn Strawberry Shortcake Ice Cream is rich and creamy, with cake and berries in every bite. The best recipe for an easy summer dessert!
Ingredients
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 6 ounces pound cake cut into 1-inch cubes, See Notes
- 5 Golden Oreos crumbled into pieces, See Notes
- 1 cup chopped fresh strawberries
- 2 tablespoons strawberry syrup dessert topping See Notes
Instructions
- In a large freezer safe bowl or dish, stir the heavy cream and sweetened condensed milk together. (I use a 2-pound loaf pan.)
- Stir in pound cake cubes and crumbled Golden Oreo pieces, then scatter the chopped strawberries throughout the mixture (scattering prevents them from clumping together).
- Incorporate the strawberry syrup, ½ tablespoon at a time, to different areas of the ice cream so that it’s spread out evenly.
- Cover the pan tightly with a lid, plastic wrap, or foil, and place it in the freezer.
- Allow the ice cream to chill for at least 4 hours or until frozen solid.
Notes
- Pound Cake: If you don’t want to use homemade pound cake, half of a frozen 16 oz. Sara Lee pound cake cut into 1-inch cubes yields about 6 oz or ¾ cup.
- Cookies: Feel free to use another flavor or variety of cookie.
- Strawberry Syrup/Glaze: If you don’t want to use homemade strawberry syrup, you can use store-bought. Something like Hershey’s strawberry syrup, or a strawberry glaze (fruit dip) from the produce section of the grocery store works great.
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