An easy no-churn Strawberry Shortcake Ice Cream with the iconic flavors of a Good Humor Strawberry Shortcake Bar. A vanilla ice cream base with strawberry jello, fresh strawberries, and pound cake!
Line a standard loaf pan with parchment paper, or instead use an ice cream container, or 8 cup or more container with lid.
Make your homemade Cool whip: In the bowl of a stand mixer or with a hand mixer, beat 1 cup of heavy whipping cream until soft peaks form, add 1-3 tablespoons of powdered sugar and vanilla (½-1 tsp), beat until stiff peaks form. Scoop out into bowl and place in fridge until ready to use.
Make strawberry ice cream
Then, add 2 cups heavy cream to the stand mixer, beating until stiff peaks form.
Pour in your sweetened condensed milk (14 oz), vanilla (2 tsp), and jello mix (3 oz box). Mix on high until well combined.
Add half your ice cream batter and half your homemade cool whip to the pan, alternating between the two. Use a butter knife and swirl the ingredients lightly to create a swirled or marbelized look.
Add half your minced strawberries to the top, and then crumble some chunks of your pound cake on top.
Add the remaining batter and homemade cool whip, using a butter knife to swirl once more. Top with remaining strawberries and pound cake.
Place in the freezer overnight, covered with plastic wrap or placed in a an airtight container or use a ice cream storage tub.
Notes
TIP: Toast leftover slices of pound cake and serve with ice cream over the top!
Storage Tips | Cover ice cream with plastic wrap or use an airtight container. Store in the freezer for up to 4 weeks for the best texture. TIP: Press a piece of plastic wrap, wax paper or parchment paper onto the surface to help avoid freezer burn.
Variations
Place your ice cream in popsicle molds and insert a popsicle stick for a handheld ice cream treat anytime. Try rolling in this amazing strawberry crunch recipe to mimic America's favorite strawberry shortcake bar!
Omit the strawberry jello if desired and replace it with a quick homemade strawberry sauce or crush freeze-dried strawberries in a blender.
No jello? Crush freeze-dried strawberries in a food processor or replace them with strawberry compote.
Not a fan of strawberry chunks in your creamy ice cream but love strawberry flavor? You can blend frozen berries into strawberry puree and swirl it in.
Raspberry Ice Cream | Use raspberry Jello, raspberry jam, or preserves, or roughly chopped raspberries.
Chocolate Strawberry Shortcake Ice Cream | Make my amazing chocolate shortcake and use that in place of pound cake. If you want a chocolate ice cream base, try this machine-churned easy chocolate ice cream recipe.