Strawberry Shortcake Ice Cream

1: Whip the heavy whipping cream until it forms fluffy peaks.

2: In a stand mixer or handheld, mix together the ricotta, condensed milk, vanilla, honey, and salt until fully incorporated and smooth.

3: Fold in the fluffy whipped cream until the mixture is homogenous.

4: For the strawberry swirl, blend together the strawberries and sugar until liquid and set aside.

5: In a freezer-safe dish (approximately 9x5 inches and 3 inches deep), pour 1/3 of the ice cream mixture.

6: Add a drizzle of the strawberry swirl and a handful of pound cake and diced strawberries.

7: Repeat the process two more times, finishing with a final drizzle of strawberry swirl and pound cake on top.

8: Freeze for 6-8 hours until solid before scooping.

9: If freezing overnight, allow the ice cream to thaw for a few minutes before scooping.