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Easy No-Churn Ice Cream with Pound Cake


  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 pre-made pound cake (from the freezer section, thawed)
  • Optional: mix-ins such as chocolate chips, fresh fruit, caramel swirl, or nuts


  1. Prepare the Pound Cake: Cut the pound cake into small cubes. If you prefer finer pieces in your ice cream, you can crumble the cake instead.
  2. Whip the Cream: In a large mixing bowl, whip the heavy whipping cream until stiff peaks form.
  3. Add Sweetened Condensed Milk: Gently fold in the sweetened condensed milk and vanilla extract until well combined. Be sure to fold and not mix vigorously to keep the whipped cream’s airy texture.
  4. Add Pound Cake and Optional Mix-ins: Gently fold in the pound cake pieces. If you’re using any additional mix-ins, fold them in at this time.
  5. Freeze: Transfer the mixture to a loaf pan or an airtight container. Smooth the top and cover it with plastic wrap or a lid.
  6. Set: Place the container in the freezer for at least 6 hours, preferably overnight.
  7. Serve: Scoop out the ice cream into bowls or cones and enjoy!


  • To prevent the ice cream from crystallizing too quickly, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container.
  • Feel free to get creative with mix-ins! Try adding swirls of caramel or fudge, crushed cookies, or even sprinkles.

This no-churn ice cream with pound cake is a delightful treat, especially during the summer months. The rich texture of the pound cake pairs wonderfully with the creamy ice cream base, offering a unique dessert experience. The best part? No ice cream machine required! So go ahead and indulge in this easy-to-make, delicious treat.

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