Here’s a delicious Strawberry Crunch Ice Cream recipe that you can make at home! This no-churn ice cream is easy and packed with that crunchy, sweet strawberry topping that we all love.
Ingredients:
For the Ice Cream Base:
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2 cups heavy cream
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1 (14 oz) can sweetened condensed milk
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1 cup pureed strawberries (fresh or frozen)
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1 tsp vanilla extract
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½ cup crushed graham crackers (optional, for texture)
For the Strawberry Crunch Topping:
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1 cup Golden Oreo cookies (or any vanilla sandwich cookies)
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1 cup strawberry Jell-O powder (not the liquid, just the powder)
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½ cup unsalted butter, melted
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1 ½ cups crushed graham crackers (for crunch and flavor)
Directions:
1. Make the Ice Cream Base:
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Whip the Cream: In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form. This means that when you lift the beaters, the whipped cream should hold its shape and not fall.
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Mix in Sweetened Condensed Milk: Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream. Be careful not to deflate the whipped cream too much — fold slowly and gently.
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Add Strawberry Puree: Puree the fresh or frozen strawberries in a blender or food processor until smooth. Fold the strawberry puree into the cream mixture until it’s well combined. If you want a bit more texture, you can leave a few small strawberry pieces in the mix.
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Optional: Add Graham Crackers: For a bit of crunch, fold in ½ cup of crushed graham crackers. This adds a layer of texture similar to the topping we’re going to make.
2. Prepare the Strawberry Crunch Topping:
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Blend Cookies & Jell-O: In a food processor, combine Golden Oreo cookies and strawberry Jell-O powder. Pulse until the cookies are finely crushed.
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Add Grahams and Butter: Add the crushed graham crackers to the cookie mixture, followed by the melted butter. Pulse again until everything is well combined and the mixture starts to clump together. This is the “crunch” part of the topping, so make sure it’s not too fine.
3. Assemble the Ice Cream:
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Layer the Ice Cream: Pour about half of the ice cream base into a loaf pan or a 9×5-inch pan. Smooth it out with a spatula.
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Add Crunch Layer: Sprinkle half of the strawberry crunch topping over the ice cream. Gently press it down into the ice cream layer so it sticks.
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Add the Rest of the Ice Cream: Add the remaining ice cream base on top of the crunch topping. Smooth it out again.
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Top with the Rest of the Crunch: Sprinkle the rest of the strawberry crunch topping on top, pressing it down lightly again.
4. Freeze:
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Cover the pan with plastic wrap or aluminum foil and freeze for 4-6 hours or until completely set. It’s best to leave it overnight for the best texture.
5. Serve:
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Once the ice cream is fully frozen, scoop it into bowls or cones and enjoy the crunchy, creamy strawberry goodness!
Tips:
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Storage: Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks.
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Texture: The crunch topping can get a little soft after sitting in the freezer for a long time, so it’s best to eat the ice cream within a few days to maintain that signature crunch.