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No-Churn Strawberry Shortcake Ice Cream

God bless the person who discovered no-churn ice cream. Because of them, I am riding high on the popularity chart with my nephews. Just today, one of them called me "professional ice cream maker". That's not a title that you can hand off to just anybody. That takes serious love and commitment. And it's all because of this no-churn ice cream I've been cranking out.

It's so easy, it just makes you want to make it over and over again. My nephews have even taken to requesting their own flavors from me. Some of them are just into plain vanilla, others like a little something extra. Cookies and cream is a flavor none of them can resist.

A week or so ago, I shared this peach cobbler ice cream which was of course, as amazing as it sounds. So amazing, I decided to continue on with the trend of favorite summer desserts, and I created this strawberry shortcake ice cream, complete with fresh strawberries and delicious bits of pound cake.

I debated back and forth about whether or not I wanted strawberry slices OR a strawberry puree, and I couldn't come to a decision so I made both. I pureed the strawberries, but not too much, so that some strawberries remained intact. Then I gently swirled the puree into the vanilla batter.

And as you probably suspect, it turned out phenomenal! I'm now imagining what a roasted strawberry ice cream would taste like. Jotting that down in my notepad right now before I forget...

No-Churn Strawberry Shortcake Ice Cream

Yield: 1 and 1/2 quarts
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2 cups heavy cream, cold
One 14 oz. can sweetened condensed milk
1 teaspoon vanilla extract
1 cup chopped pound cake
12 oz. fresh strawberries, washed and hulled


In a large bowl, using an electric hand mixer, beat heavy cream until stiff peaks form. Stir in sweetened condensed milk and vanilla. Fold in chopped pound cake. Pour mixture into a freezer-safe 2 qt. container.

In a blender or food chopper, pulse strawberries until semi-pureed and small chunks of strawberries remain.

Gently swirl strawberry puree into the mixture, as much or as little as you'd like. Cover and freeze for 6 hours, best if overnight. 

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