Strawberry Shortcake Ice Cream

• 16 ounces container strawberries, washed, hulled, and coarsely chopped
• 2 tablespoons granulated sugar
• 1/2 lemon, juiced
• 1 pint vanilla ice cream
• 1/2 loaf pound cake, cubed

1. In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium-low heat until the berries are juicy and have softened, about 5 minutes. Pour into a bowl place in the refrigerator to chill completely, at least four hours.
2. After the strawberry sauce has chilled, place the softened ice cream into a medium bowl. Mix in pound cake cubes. Some will be mashed others will not, this will add a variety of textures. Drizzle in half of the strawberry sauce. Mix it in so it is streaked through the ice cream. Place ice cream into a freezer safe container and freeze until firm, at least 2 hours.
3. Serve the ice cream with additional strawberry sauce and pound cake cubes. Ice cream can be stored in the freezer in an airtight container for up to 2 weeks.

container strawberries, sugar, lemon, vanilla ice cream, cake

Taken from food52.com/recipes/29909-strawberry-shortcake-ice-cream (may not work)