Description
A creamy homemade strawberry ice cream studded with crunchy cookie pieces, perfect for a refreshing summer treat.
Ingredients
- Fresh strawberries
- Heavy cream
- Whole milk
- Granulated sugar
- Vanilla extract
- Cookie pieces (shortbread, vanilla sandwich cookies, or butter cookies)
- Optional: 1-2 tablespoons corn syrup or 1 tablespoon vodka (for texture)
Instructions
- Choose ripe strawberries and prepare them
- Mix heavy cream, milk, and sugar
- Add vanilla extract
- Chill mixture thoroughly
- Churn in ice cream maker or use no-churn method
- Fold in cookie pieces
- Freeze until firm
Notes
- For no-churn method: Freeze mixture for 45 minutes, then whisk every 30 minutes for 3 hours
- Use shortbread, vanilla sandwich cookies, or butter cookies for best texture
- Roast off-season strawberries with sugar for 10 minutes to enhance flavor
- Frozen strawberries can be used – thaw and drain first
- Add corn syrup or vodka to prevent ice cream from becoming too hard
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churned or No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: strawberry ice cream, cookie crunch ice cream, homemade ice cream, no churn ice cream, strawberry dessert
