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Raspberry Shortcake Ice Cream

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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

  1. In a mixing bowl, whip the heavy cream until stiff peaks form.
  2. In a separate bowl, mix sweetened condensed milk and vanilla extract.
  3. Gently fold the whipped cream into the sweetened condensed milk mixture until smooth.
  4. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens into a sauce. Let cool completely.
  5. Pour half of the ice cream base into a freezer-safe loaf pan.
  6. Swirl in half of the raspberry sauce and scatter half of the shortcake cubes.
  7. Repeat with the remaining ice cream base, raspberry sauce, and shortcake pieces.
  8. Use a knife to gently swirl everything together for a marbled effect.
  9. Cover and freeze for at least 6 hours or until firm.
  10. 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

Find it online: https://tastyera.com/raspberry-shortcake-ice-cream/