No-Churn Strawberry Shortcake Ice Cream
This easy No-Churn Strawberry Shortcake Ice Cream is a delicious and decadent ice cream worth swooning over! It's a rich and creamy strawberry ice cream loaded with pound cake bites, fluffy marshmallow cream and fresh, ripe strawberries! Who could resist all that yumminess?
- 2 cups heavy cream cold
- 1 14 oz. can sweetened condensed milk (I used Eagle Brand)
- 1 teaspoon vanilla extract
- 1 1/2 cups pound cake cubed
- 2 cups fresh strawberries hulled
- 1 1/2 cups marshmallow cream
- Optional: pink or red food coloring for a little color
In a blender or food chopper, pulse strawberries until semi-pureed and small chunks of strawberries remain.
In a large bowl, using a mixer, beat heavy cream until stiff peaks form.
Stir in sweetened condensed milk and vanilla.
Fold in the strawberry puree, food coloring (optional) and pound cake into the mixture
Pour 1/3 of mixture into a freezer-safe 2 qt. container.
Place marshmallow fluff in microwave in microwavable bowl for 20 seconds or so, so it's not so stiff and add 3 -4 spoonfuls on top. Add remainder of ice cream mixture and add the rest of the marshmallow fluff on top by spoonfuls. You can swirl if you want with a knife.
Cover and freeze for 6 hours, best if overnight.