Strawberry Shortcake No-Churn Ice Cream


  • 2 c. heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 2 c. chopped strawberries, plus more for topping
  • 1 c. chopped pound cake, plus more for topping


  1. In a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.
  2. Fold in sweetened condensed milk, strawberries, and pound cake.
  3. Transfer mixture to a 9″-x-5″ loaf pan and smooth top with a spatula. Top with additional strawberries and pound cake and freeze until firm, 5 hours.
  4. When ready to serve, remove from freezer to let soften, 10 minutes.