This strawberry shortcake ice cream is a no-churn treat with strawberry sauce and bits of cake throughout!
For the Strawberry Sauce:
2 cups (300 gm) halved strawberries
1/3 cup (70) sugar
Pinch of salt
For the cake:
1 cup (240 gm) whole milk
2 tablespoons simple syrup
2 cups cake crumbles (I used leftover white cake that I crumbled into dime-sized clumps but you could also use leftover sweet biscuits, vanilla dessert shells, or vanilla pound cake)
For the Ice Cream:
3 ounces cream cheese, at room temperature
14-ounces sweetened condensed milk
2 cups (480 gm) heavy whipping cream
2 teaspoons vanilla extract
To prepare the strawberry sauce:
Combine the strawberries, sugar and salt in a medium saucepan over medium low heat. Stir regularly bringing to a simmer and begin to smash the berries with a potato masher of the backs of forks. Continue cooking to break down the berries and thicken slightly, about 5-6 minutes. Pour into a heat-safe bowl and place in the fridge to cool completely.
To prepare the cake:
Combine the milk and simple syrup in a medium-sized bowl. Toss in the cake and allow it to soak up the mixture. Set aside while you prep your ice cream.
To prepare the ice cream:
In a large bowl or the bowl of a stand mixer, combine the cream cheese and sweetened condensed milk just until smooth. Add in the whipping cream and vanilla extract and, using the beaters of a hand mixer or the whisk attachment on a stand mixer, whip the mixture until it thickens to the consistency of medium-stiff whipped cream. Fold in the cake crumbles and begin layering the mixture your freezer-safe container (I like to use a metal loaf pan!), alternating with swirls of the strawberry sauce. Once combined, place in the fridge to freezer completely, about 6 hours. Allow to sit out for 5 minutes prior to scooping and enjoy!