Strawberry Shortcake Ice Cream
A delightful and creamy homemade ice cream that combines fresh strawberries and crunchy shortbread cookies for a perfect summer treat.
Ingredients
For the ice cream base
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the strawberry mixture
- 2 cups strawberries, hulled and sliced Fresh, ripe strawberries are recommended for maximum flavor.
- 1/2 cup sugar
For the crunch
- 1 cup crushed shortbread cookies Feel free to experiment with different cookie flavors.
Instructions
Preparation
- In a bowl, combine the sliced strawberries and sugar. Let sit for about 30 minutes to release juices.
- In another bowl, whisk together the heavy cream, whole milk, and vanilla extract until well incorporated.
- Add the strawberries along with their juices to the cream mixture and stir to combine.
Churning
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- During the last few minutes of churning, add the crushed shortbread cookies.
Freezing
- Transfer the ice cream to a container and freeze for several hours or until firm.
- Serve chilled and enjoy!
Notes
For serving, top with additional sliced strawberries and crushed shortbread for added texture. Store in an airtight container, pressing plastic wrap against the surface to prevent ice crystals.