Strawberry Shortcake No-Churn Ice Cream

By á-4084

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

Preparation

Step 1

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.