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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?

My favorite way to eat this frozen concoction, is when it’s partially melted! The flavors are incredible like in these Super Easy Strawberry Brownies and this Easy Strawberry White Chocolate Fudge!

Why We Love This No-Churn Strawberry Shortcake Ice Cream

What I love about this ice cream is that it’s easy and no churn!
You can make homemade ice cream without needing a special ice cream maker appliance, requires no stove-top cooking, and can be made with just a hand mixer.
All you need is 2 cups of whipping cream, 1 can of Eagle Brand Sweetened Condensed Milk, strawberries, pound cake, and marshmallow cream. Sounds pretty dreamy and tastes beyond dreamy!
It’s so easy to put together, however you need to let it freeze before you can partake! So, a little patience to freeze it, then devour, right?
It’s also awesome, because you can make it, slice it and put it in the freezer until you’re ready to use it in all kinds of desserts, trifles or whatever when you’re in a pinch, that is if you haven’t devoured it all after you baked it.

As far as the pound cake in this dessert, you can easily pick up some pound cake at your local grocery. Here’s a lovely Vanilla Greek Yogurt & Olive Oil Pound Cake that tastes amazing in this as well! SO delish!

Gather Your Ingredients

heavy cream, cold
sweetened condensed milk (I used Eagle Brand)
vanilla extract
pound cake, cubed
fresh strawberries hulled
marshmallow cream
Optional: pink or red food coloring for a little color

How to Make No-Churn Strawberry Shortcake Ice Cream

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 ⅓ 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.

I love pink! If you didn’t know this already, and was elated to come up with something pink for a fun “Pink Themed Recipes for a Virtual Baby Shower” for our sweet Katherine over at Love In My Oven. Please visit and see her delectables!

OH! So…Obviously, Katherine is having a girl, hence the pink! And we couldn’t be more excited!! Check out these Pink Velvet Lofthouse Swig Cookies and these Best Soft Lofthouse Cookies with pink frosting are completely perfect for more pink!

Besides baby showers, this No-Churn Strawberry Shortcake Ice Cream will soon be a favorite for all the holidays and anytime of the week, of course!

More Cold Treats You’ll Love!

No-Churn Strawberry Shortcake Ice Cream

Kim Lange

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?

4.93 from 14 votes

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Calories

Ingredients

2 cups heavy cream cold
1 14 oz. can sweetened condensed milk (I used Eagle Brand)
1 teaspoon vanilla extract
1 ½ cups pound cake cubed
2 cups fresh strawberries hulled
1 ½ cups marshmallow cream
Optional: pink or red food coloring for a little color

Get Recipe Ingredients

Instructions

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.

Notes

Makes 1 1/2 quarts

Tried This Recipe?Let us know how it was by commenting below!

Meet our guest of honor: Katherine! Katherine blogs over at Love In My Oven and is the proud momma to two boys and a soon-to-arrive baby girl!!

You don’t need to know Katherine to join in the fun, just enjoy all of the pink themed recipes the bloggers are bringing to the party! Scroll down to see what the bloggers are sharing, and click on the links to hop over to their blogs to check their recipe out.