Every time I make a new no-churn ice cream, I boldly proclaim it's my favorite and that everyone is seriously missing out if they don't try it. I know, I know, the message is getting old, right? But seriously, this no-churn is the most delightful way (with heavy cream) to transport yourself the hell outta winter and into the land of Strawberry Shortcake.
If you're at all familiar with Delish, there's no need to learn what the no-churn ice cream method takes—it's not much. We love it because the most hardcore ice cream lover—and least-core ice cream maker—can master it in no time.
Since we're craving spring and Valentine's Day seemed like a festive time for something fruity, we thought Strawberry Shortcake, a flavor profile we can always get behind, seemed appropriate. All you need is heavy cream, a can of sweetened condensed milk, strawberries, and pound cake (store-bought or homemade, of course). As with all no-churns, the key is to make sure it actually freezes. But the strawberries get a little icy, so you'll want to take off the freezer burn by letting it sit at room temperature for about 10 minutes before scooping. Then you'll be ready to share (or not). (Want more no-churn ideas? This hot cocoa ice cream one is too legit.)
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