5.0 from 21 votes
Strawberry Shortcake Ice Cream (No Churn)
An easy no-churn Strawberry Shortcake Ice Cream with the iconic flavors of a Good Humor Strawberry Shortcake Bar. A vanilla ice cream base with strawberry jello, fresh strawberries, and pound cake!
Prep Time
20 mins
Additional Time
12 hrs
Total Time
12 hrs 20 mins
Servings: 10 -8 servings
Calories: 457 kcal
Course:
Dessert
Cuisine:
American
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 jello 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.
Cup of Yum
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
- Storage Tips | Cover ice cream with plastic wrap or use an airtight container. Store in the freezer for up to 4 weeks for the best texture. TIP: Press a piece of plastic wrap, wax paper or parchment paper onto the surface to help avoid freezer burn.
- parchment paper
- Place your ice cream in popsicle molds and insert a popsicle stick for a handheld ice cream treat anytime. Try rolling in this amazing strawberry crunch recipe to mimic America's favorite strawberry shortcake bar!
- Omit the strawberry jello if desired and replace it with a quick homemade strawberry sauce or crush freeze-dried strawberries in a blender.
- Use shortcakes, vanilla cake, your favorite pound cake or butter pound cake, vanilla wafers, Golden Oreos, or shortbread cookies.
- No jello? Crush freeze-dried strawberries in a food processor or replace them with strawberry compote.
- Not a fan of strawberry chunks in your creamy ice cream but love strawberry flavor? You can blend frozen berries into strawberry puree and swirl it in.
- Raspberry Ice Cream | Use raspberry Jello, raspberry jam, or preserves, or roughly chopped raspberries.
- Chocolate Strawberry Shortcake Ice Cream | Make my amazing chocolate shortcake and use that in place of pound cake. If you want a chocolate ice cream base, try this machine-churned easy chocolate ice cream recipe.
Nutrition Information
Serving
11 serving
Calories
457kcal
(23%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
109mg
(36%)
Sodium
198mg
(8%)
Potassium
253mg
(7%)
Fiber
0.4g
(2%)
Sugar
38g
(76%)
Vitamin A
1179IU
(24%)
Vitamin C
10mg
(11%)
Calcium
172mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10-8 servings
Amount Per Serving
Calories 457
% 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.