Strawberry Shortcake Ice Cream (No Churn)
User Reviews
5
Strawberry Shortcake Ice Cream (No Churn)
Description
This no-churn Strawberry Shortcake Ice Cream layers rich whipped cream and sweetened condensed milk with strawberry gelatin to provide a sweet, creamy, and lightly fruity base. The recipe involves whipping heavy cream to soft and stiff peaks for both the cool whip topping and the ice cream mixture, then folding them together to maintain airiness. Small diced strawberries scattered through the ice cream deliver fresh bursts, while crumbled butter pound cake adds crumbly texture reminiscent of traditional strawberry shortcake.
The ice cream mixture is layered and swirled gently in a loaf pan or container before freezing, creating a marbled effect. This approach negates the need for an ice cream machine and produces a soft, scoopable frozen dessert. The inclusion of gelatin imparts subtle strawberry flavor and firmness, but it can be swapped for homemade sauce or crushed freeze-dried strawberries for variation.
Freeze covered tightly for up to four weeks to maintain texture. Portions can be frozen in popsicle molds with sticks for handheld treats. Variations include substituting other berries or cake types. Diced strawberry size is kept small to avoid large frozen chunks, improving mouthfeel.
Store ice cream tightly covered or with plastic wrap pressed on the surface to avoid freezer burn; best eaten within four weeks.Freeze portions in popsicle molds with sticks for handheld treats.Variations include omitting gelatin for homemade fruit sauce or using freeze-dried crushed berries for texture.Use diced strawberries small enough to avoid frozen chunks while maintaining fresh fruit bits.
Ingredients
Homemade Cool Whip (Or sub with 8 ounce container of thawed Cool Whip)
- 1 cup heavy cream
- 1-2 TBL powdered sugar
- 1/2-1 tsp vanilla extract
Strawberry Shortcake Ice cream
- 2 cups heavy whipping cream I like organic
- 14 ounce sweetened condensed milk I used organic
- 2 teaspoons vanilla extract
- 3 ounce strawberry gelatin mix
- 5 ounce Butter Pound Cake about 1/2 loaf, similar to what is found in freezer section in grocery store, thawed
- 1 cup strawberries diced small (nobody wants to bite into a frozen half of a strawberry)
Instructions
- Line a standard loaf pan with parchment paper, or instead use an ice cream container, or 8 cup or more container with lid.
- Make your homemade Cool whip: In the bowl of a stand mixer or with a hand mixer, beat 1 cup of heavy whipping cream until soft peaks form, add 1-3 tablespoons of powdered sugar and vanilla (½-1 tsp), beat until stiff peaks form. Scoop out into bowl and place in fridge until ready to use.
Make strawberry ice cream
- Then, add 2 cups heavy cream to the stand mixer, beating until stiff peaks form.
- Pour in your sweetened condensed milk (14 oz), vanilla (2 tsp), and jello mix (3 oz box). Mix on high until well combined.
- Add half your ice cream batter and half your homemade cool whip to the pan, alternating between the two. Use a butter knife and swirl the ingredients lightly to create a swirled or marbelized look.
- Add half your minced strawberries to the top, and then crumble some chunks of your pound cake on top.
- Add the remaining batter and homemade cool whip, using a butter knife to swirl once more. Top with remaining strawberries and pound cake.
- Place in the freezer overnight, covered with plastic wrap or placed in a an airtight container or use a ice cream storage tub.
Notes
- Cover ice cream tightly in the freezer to prevent freezer burn; consuming within four weeks preserves best texture.
- Freeze in popsicle molds with sticks for easy, handheld frozen treats.
- Replace strawberry gelatin with homemade strawberry sauce or freeze-dried crushed strawberries for varied texture.
- Dice strawberries small to avoid unpleasant large frozen pieces in the ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-8 servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 457kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 109mg | 36% |
| Sodium | 198mg | 8% |
| Potassium | 253mg | 5% |
| Fiber | 0.4g | 2% |
| Sugar | 38g | 76% |
| Vitamin A | 1179IU | 24% |
| Vitamin C | 10mg | 11% |
| Calcium | 172mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
