Strawberry Shortcake Ice Cream Recipe

Measure and prep all ingredients.

Prepare the strawberry compote. In a small saucepan over medium heat, combine the diced strawberries, granulated sugar and lemon juice.

Continuously stir the mixture until the strawberries have released their juice and the syrup has thickened. Transfer the strawberry compote into the refrigerator and let cool completely.

When the compote is cold, prepare the ice cream base. In a stand mixer fitted with the whisk attachment or with an electric mixer, beat the heavy cream, vanilla extract and salt together until stiff peaks form. 

Fold in the sweetened condensed milk, finely diced strawberries and pound cake.

Transfer half of the mixture into a 9x5-inch loaf pan. Top with dollops of the strawberry compote and swirl to combine. 

Top with the remaining ice cream mixture. Top with more strawberry compote and swirl to combine. Wrap the container with plastic wrap and freeze until completely frozen, about 8 hours.

Prepare the strawberry crunchies. In the bowl of a food processor, add the golden Oreos, shortbread cookies and freeze-dried strawberries. Pulse until fine crumbs form.

When ready to serve, let the ice cream soften at room temperature for 5-10 minutes before scooping and serving it with a sprinkle of the strawberry crunchies. Enjoy!