Strawberry Crunch Ice Cream
This no-churn strawberry crunch ice cream is a nostalgic treat made easy at home. Creamy, fruity, and full of crunchy layers, it's perfect for scooping or transforming into a show-stopping frozen dessert!
Equipment
- Food Processor
- Mixing Bowls
- Hand or Stand Mixer
- Freezer-safe Container
Ingredients
Ice Cream Base
- 2 cups heavy whipping cream whipped to soft peaks
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 0.5 cup strawberry puree fresh or frozen strawberries blended smooth
Strawberry Crunch Topping
- 12 Golden Oreos or shortbread cookies crushed
- 0.5 cup freeze-dried strawberries blended
- 2 tbsp butter melted
Instructions
- Add cookies and freeze-dried strawberries to a food processor. Pulse until crumbly, then stir in melted butter. Set aside.
- In a cold mixing bowl, whip the heavy cream to soft peaks using a hand or stand mixer.
- In a separate bowl, mix sweetened condensed milk, vanilla, and strawberry puree. Gently fold into the whipped cream.
- Layer half of the mixture into a freezer-safe container, add half of the crunch topping, then repeat. Finish with a top layer of crunch.
- Cover and freeze for at least 6 hours or overnight until firm. Scoop and enjoy!
Notes
Customize your ice cream with chocolate swirls, cheesecake bits, or mix in fresh strawberries for added texture. For a cake version, layer with a graham cracker crust and whipped topping.