Strawberry Shortcake Ice Cream
You can have your cake and ice cream too when you make homemade Strawberry Shortcake Ice Cream. Fresh strawberries and strawberry jam flavor this no churn ice cream recipe and bits of cake add a delicious texture.
Servings: 16
Calories: 219kcal
Ingredients
- 1 pound strawberries trimmed and chopped, about 3 cups
- 1/3 cup strawberry jam
- 2 teaspoons cornstarch
- 1 pint heavy cream
- 1 Tablespoon vanilla extract
- 1 teaspoon strawberry extract optional
- 1 can sweetened condensed milk
- 2 cups chopped poundcake
Instructions
- Dissolve the cornstarch in 2 teaspoons cold water.
- In a medium saucepot combine the chopped strawberries, jam and the cornstarch mixture.
- Cook over medium heat until the strawberries are softened and a thick sauce has formed.
- Remove from the heat, transfer to a bowl and refrigerate until cooled.
- Beat the heavy cream, vanilla extract and strawberry extract, if desired, until stiff peaks form.
- Fold in the sweetened condensed milk until blended.
- Fold in the cooled strawberry mixture and then the cake pieces.
- Transfer to a freezer proof airtight container. Top with additional strawberries, if desired, cover and freeze 8 hours to overnight.
Notes
Recipe makes 8 cups of ice cream/16 servings (1/2 cup per serving)
Nutrition
Calories: 219kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 195mg | Potassium: 108mg | Fiber: 1g | Sugar: 17g | Vitamin A: 484IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 1mg