Description
Raspberry Shortcake Ice Cream is a no-churn frozen dessert that combines sweet raspberries, creamy vanilla ice cream, and tender shortcake pieces. It’s a fruity, refreshing twist on a classic summer dessert.
Ingredients
Units
Scale
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice (optional)
- 1 to 1 1/2 cups shortcake biscuits or pound cake, cut into small cubes
- 1/4 cup crushed graham crackers or cookies (optional)
Instructions
- In a mixing bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, mix sweetened condensed milk and vanilla extract.
- Gently fold the whipped cream into the sweetened condensed milk mixture until smooth.
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens into a sauce. Let cool completely.
- Pour half of the ice cream base into a freezer-safe loaf pan.
- Swirl in half of the raspberry sauce and scatter half of the shortcake cubes.
- Repeat with the remaining ice cream base, raspberry sauce, and shortcake pieces.
- Use a knife to gently swirl everything together for a marbled effect.
- Cover and freeze for at least 6 hours or until firm.
- Scoop and serve as desired.
Notes
- No ice cream maker required—this is a no-churn recipe.
- Use pound cake or shortcake for best texture in ice cream.
- For a dairy-free version, substitute whipped coconut cream.
- Store tightly covered to prevent ice crystals.
- Let sit at room temperature for 5–10 minutes before scooping for easier serving.
Nutrition
- Serving Size: 1 scoop
- Calories: 260
- Sugar: 21g
- Sodium: 60mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg