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4.93 from 14 votes

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? 
Author: Kim Lange


  • 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. 


Makes 1 1/2 quarts