Dessert: Strawberry Shortcake No-Churn Ice Cream
Recipe by Lindsay Funston This no-churn ice cream tastes like love at first sight.
Ingredients
2 c. heavy cream
1 14-oz. can sweetened condensed milk
2 c. chopped strawberries, plus more for topping
1 c. chopped poundcake, plus more for topping
Instructions
In a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.
Fold in sweetened condensed milk, strawberries, and pound cake.
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.
When ready to serve, remove from freezer to let soften, 10 minutes.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
