Ingredients
Equipment
Method
- In a medium bowl, combine the quartered fresh strawberries with 1/4 cup granulated sugar and the fresh lemon juice. Gently mash about half of the strawberries with a fork to release their juices, leaving the other half in larger pieces for texture. Stir well and let the mixture sit for about 15-20 minutes, allowing the strawberries to macerate and release their juices.2 cups fresh strawberries, hulled and quartered, 1/4 cup granulated sugar, plus more to taste, 1 tablespoon fresh lemon juice
- In a separate large bowl, pour in the cold heavy whipping cream. Using an electric mixer (or a whisk and some elbow grease!), whip the cream until soft peaks form. Gradually add the sweetened condensed milk and vanilla extract, continuing to whip until medium to stiff peaks form. Be careful not to over-whip, or the cream could turn buttery.1 pint (about 2 cups) heavy whipping cream, cold, 1/2 cup sweetened condensed milk, 1 teaspoon vanilla extract
- Gently fold in the crumbled pound cake (or angel food cake/shortcake biscuits) and the crushed freeze-dried strawberries (if using) into the whipped cream mixture. Distribute them evenly throughout the base, aiming for a good balance of cake pieces in every scoop.1/2 cup crumbled store-bought pound cake or angel food cake (or homemade shortcake biscuits), 1/4 cup freeze-dried strawberries, crushed (optional, for extra flavor and visual appeal)
- Pour about half of the macerated strawberry mixture over the ice cream base. Gently swirl it in with a knife or spatula, creating ribbons of vibrant strawberry goodness. Avoid over-mixing, as you want distinct swirls of strawberry sauce and creamy ice cream.
- Add the remaining strawberry mixture and swirl it in once more. Transfer the entire mixture into a freezer-safe container with a lid. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.
- Cover the container tightly with its lid and freeze for at least 6-8 hours, or until firm. For best results, allow it to freeze overnight.
Notes
Properly stored, this Strawberry Shortcake Ice Cream can be kept in the freezer for up to 2 weeks. Ensure the container is airtight and that the surface of the ice cream is protected with parchment paper or plastic wrap to minimize ice crystal formation and maintain its creamy texture. For longer storage, you can wrap the entire container in plastic wrap or foil.
