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Strawberry Crunch Ice Cream

A delightful summer treat blending fresh strawberries, creamy texture, and crunchy shortbread cookies, perfect for warm days.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert, Ice Cream
Cuisine: American, Homemade
Calories: 270
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups heavy cream
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, pureed
  • 1 cup crumbled shortbread cookies
  • 1/4 cup strawberry sauce optional

Method
 

Preparation
  1. In a large mixing bowl, whip the heavy cream until stiff peaks form.
  2. In another bowl, combine sweetened condensed milk and vanilla extract. Gently fold the whipped cream into the condensed milk mixture until well combined.
  3. Add the pureed strawberries and swirl gently to create a marbled effect.
  4. Fold in the crumbled shortbread cookies, distributing them evenly.
  5. Transfer the mixture to a loaf pan or ice cream container. Drizzle with strawberry sauce if using, and freeze for at least 4 hours.
  6. Scoop and serve.

Notes

For a richer flavor, use high-fat heavy cream. Substitute ingredients to make it vegan or gluten-free as needed. Store leftovers in the freezer and let sit at room temperature before scooping.