# Strawberry Shortcake Ice Cream

Creamy, cool & oh-so-decadent—this will be on repeat all summer!

- Total time: 480 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 1 pint heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 pound strawberries
- 2 tablespoons sugar
- 1 cup angel food cake or pound cake, cubed
- 8 pieces vanilla sandwich cookies
- 1 tablespoon strawberry gelatin
- 1 tablespoon softened unsalted butter
- white chocolate

## Instructions

1. Beat heavy whipping cream until soft peaks form.
2. Add in sweetened condensed milk and mix until smooth.
3. Prep the strawberry puree by blending and straining.
4. Fold in tiny cubes of angel food cake into the ice cream mixture.
5. Line a 9x9 pan with parchment paper.
6. Pour the ice cream mixture into the prepared pan.
7. Top with the strawberry puree and strawberry shortcake crumble.
8. Swirl the puree and crumble into the ice cream mixture.
9. Freeze overnight, or at least 8 hours, until completely frozen.

## Equipment

- bowl
- mixer
- strainer
- 9x9 pan
- parchment paper
- ice cream scoop

## Tips

- For the strawberry puree, toss berries and sugar together, let sit 30 minutes until soft and juicy, then blend & strain.
- For the shortcake crumble, pulse cookies + gelatin + butter until crumbly.
- You can optionally dip cones in melted white chocolate & coat with extra crumble!

## Source

- Original video: https://www.facebook.com/share/r/1PUij8YEh5/
- Recipe page: https://www.cliprecipe.com/recipe/8b82cbab-0edd-45f2-9114-204f497e6966
- Extracted: 2025-06-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt