Strawberry Pound Cake Ice Cream Recipe – Easy No-Bake Dessert

Last Updated on 4 months by Neha Deshmukh

Strawberry Pound Cake Ice Cream Recipe – Easy No-Bake Dessert

Hey everyone! If you’re anything like me, you love a good no-bake dessert, especially during the warmer months. And honestly, who can resist the dreamy combination of sweet strawberries, fluffy pound cake, and creamy ice cream? This Strawberry Pound Cake Ice Cream is seriously the easiest, most satisfying treat you’ll make all summer. I first whipped this up last year when my niece was visiting, and it was an instant hit – we practically polished off the entire loaf pan ourselves! Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t just any ice cream recipe. It’s unbelievably simple – no ice cream maker needed! It’s a fantastic way to use up leftover pound cake (or a delicious excuse to buy some!). Plus, the fresh strawberry flavor combined with the soft pound cake pieces is just… chef’s kiss. It’s perfect for a quick dessert, a summer party, or just a cozy night in.

Ingredients

Here’s what you’ll need to make this delightful ice cream:

• 500 ml whipping cream
• 1/2 can condensed milk (about 200g)
• 1 tsp vanilla extract
• 150 gm pound cake
• 250 gm strawberries

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Whipping Cream: Choosing the Right Fat Percentage

For the best, fluffiest ice cream, use whipping cream with at least 30% milk fat. This is key to getting those lovely, stable peaks when you whip it. You can go higher (35-40%) if you like, it will just be even richer!

Condensed Milk: Sweetness and Texture

Condensed milk adds sweetness and a wonderfully smooth texture. Don’t substitute evaporated milk – it’s not the same!

Vanilla Extract: Enhancing the Flavor

A teaspoon of vanilla extract really elevates the strawberry flavor. I always use pure vanilla extract, but vanilla essence works in a pinch.

Pound Cake: Using Store-Bought vs. Homemade

Honestly, either works great! Store-bought pound cake is super convenient, and there are some amazing ones out there. If you’re feeling ambitious, homemade pound cake is even better. A slightly drier pound cake holds its shape better in the ice cream.

Strawberries: Fresh vs. Frozen & Regional Varieties

Fresh strawberries are best when in season, of course! But frozen strawberries work perfectly well, especially if strawberries aren’t at their peak where you are. In India, you’ll find lovely varieties like the Alphonso strawberry (if you’re lucky!) or the locally grown ones which are wonderfully sweet. Just make sure to thaw and drain frozen strawberries before using them to avoid a watery ice cream.

Step-By-Step Instructions

Alright, let’s make some ice cream! It’s easier than you think.

1. First, grab a large bowl and whip the whipping cream until you get medium peaks. This means when you lift the whisk, the cream holds its shape but the peaks gently curl over. Don’t overwhip, or you’ll end up with butter!
2. Now, pour in the condensed milk and vanilla extract. Gently beat until everything is well combined and smooth.
3. Time for the fun part! Roughly chop your pound cake and strawberries. Gently fold them into the whipped cream mixture. Be careful not to overmix – you want to keep those lovely chunks of cake and strawberry intact.
4. Pour the mixture into a loaf pan or an airtight container. I like using a loaf pan for easy slicing, but an ice cream container works just as well.
5. Cover it up and freeze for at least 4 hours, or preferably overnight, until it’s firm. Patience is key here!
6. Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. This makes it easier to scoop. Then, scoop and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this ice cream even better:

Achieving the Perfect Ice Cream Consistency

Whipping the cream to medium peaks is crucial. Too soft, and your ice cream will be icy. Too stiff, and it will be hard to scoop.

Preventing Ice Crystals

To minimize ice crystals, make sure your container is airtight. You can also cover the surface of the ice cream directly with plastic wrap before freezing.

Strawberry Preparation Techniques

If using fresh strawberries, hull them and chop them into bite-sized pieces. If using frozen, thaw them completely and drain off any excess liquid.

Variations

Want to switch things up? Here are a few ideas:

Vegan Strawberry Pound Cake Ice Cream

Use coconut whipping cream instead of dairy whipping cream and ensure your condensed milk is a vegan alternative. There are some great options available now!

Gluten-Free Strawberry Pound Cake Ice Cream (Using Gluten-Free Pound Cake)

Simply use a gluten-free pound cake! It’s a great option for those with dietary restrictions.

Spice Level Variation (Adding a Hint of Cardamom)

My dadi (grandmother) always added a pinch of cardamom to her desserts. Try adding 1/4 teaspoon of ground cardamom to the whipped cream mixture for a lovely aromatic twist.

Festival Adaptations (Summer Dessert for Parties)

This is a fantastic dessert for summer festivals or parties! You can even layer it with crumbled biscuits or chopped nuts for extra texture.

Serving Suggestions

This ice cream is delicious on its own, but here are a few ideas to take it to the next level:

• Serve with a drizzle of chocolate sauce.
• Top with fresh berries and a sprig of mint.
• Crumble some biscuits on top for a bit of crunch.
• Pair it with a warm slice of pie!

Storage Instructions

Store the ice cream in an airtight container in the freezer for up to 2 weeks. After that, it might start to develop ice crystals.

FAQs

Got questions? I’ve got answers!

How long can I store this ice cream in the freezer?

Up to 2 weeks for the best quality.

Can I use other types of cake instead of pound cake?

Absolutely! Sponge cake, angel food cake, or even leftover birthday cake would work well.

What if I don’t have vanilla extract? What can I substitute?

You can use almond extract (a little goes a long way!) or a pinch of nutmeg.

Can I add other fruits to this ice cream?

Definitely! Blueberries, raspberries, or even mangoes would be delicious additions.

How do I prevent the ice cream from becoming too hard?

Let it sit at room temperature for 5-10 minutes before scooping. And make sure your freezer isn’t set to an extremely low temperature.

Enjoy making (and eating!) this Strawberry Pound Cake Ice Cream. I hope it brings a little sweetness to your day! Let me know in the comments if you try it and how it turns out. Happy baking (or, well, freezing!)!