Strawberry Shortcake Ice Cream Recipe

Rating 5.0

| 1

This no-churn strawberry shortcake ice cream recipe is the classic strawberry shortcake in frozen form. Chunks of buttery pound cake are swirled with fresh strawberries in a sweet cream ice cream base and topped with a sprinkling of strawberry crunchies.

Dessert

New American

ingredients

steps

510

minutes

Ingredients

Servings:

1/2 lb

fresh strawberries, chopped

1/4 cup(s)

granulated sugar

1 tbsp

lemon juice

batch of strawberry compote, see above

2 cup(s)

heavy cream, cold

1 tsp

pure vanilla extract

pinch of salt

14 oz. can of sweetened condensed milk

1 cup(s)

strawberries, finely diced

1 cup(s)

pound cake, diced small

vanilla sandwich cookies, such as golden Oreos

shortbread cookies

1/2 cup(s)

freeze-dried strawberries

Directions 9 steps | 510 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Prepare the strawberry compote. In a small saucepan over medium heat, combine the diced strawberries, granulated sugar and lemon juice.

Step 3

Continuously stir the mixture until the strawberries have released their juice and the syrup has thickened. Transfer the strawberry compote into the refrigerator and let cool completely.

Step 4

When the compote is cold, prepare the ice cream base. In a stand mixer fitted with the whisk attachment or with an electric mixer, beat the heavy cream, vanilla extract and salt together until stiff peaks form.

Step 5

Fold in the sweetened condensed milk, finely diced strawberries and pound cake.

Step 6

Transfer half of the mixture into a 9x5-inch loaf pan. Top with dollops of the strawberry compote and swirl to combine.

Step 7

Top with the remaining ice cream mixture. Top with more strawberry compote and swirl to combine. Wrap the container with plastic wrap and freeze until completely frozen, about 8 hours.

Step 8

Prepare the strawberry crunchies. In the bowl of a food processor, add the golden Oreos, shortbread cookies and freeze-dried strawberries. Pulse until fine crumbs form.

Step 9

When ready to serve, let the ice cream soften at room temperature for 5-10 minutes before scooping and serving it with a sprinkle of the strawberry crunchies. Enjoy!