Strawberry Shortcake Ice Cream
A homemade strawberry shortcake ice cream, featuring creamy strawberry ice cream studded with cubes of pound cake, offers a delightful dessert experience.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling water in a large saucepan, then remove from heat and dissolve strawberry gelatin and sugar.
-
Stir in eggs, milk, heavy cream, and vanilla extract until well blended, then add strawberries.
-
Pour the custard into an airtight container and chill in the refrigerator for at least 8 hours.
-
Churn the chilled custard according to manufacturer’s directions, adding frozen pound cake cubes halfway through.
-
Spoon the churned ice cream into a freezer-safe container and freeze until set, 2 to 4 hours.
-
Serve with whipped cream and fresh strawberries if desired.