Strawberry Shortcake Ice Cream is the perfect delicious treat for summer. It’s so easy to make and full of fresh strawberries and crumbled Oreo cookies!
Strawberry Shortcake Ice Cream
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Ingredients
2/3 cup granulated sugar
2 cups heavy whipping cream
1 cup whole milk
1 tablespoon pure vanilla extract
2/3 cup strawberry puree (unsweetened strawberries - to help ice cream stay soft without ice crystals - blend strawberries with 1 teaspoon vodka - optional)
1/2 cup crushed shortbread or vanilla sandwich cookies
Instructions
- In a saucepan over low heat, stir sugar, cream, and milk until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
- Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
- Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
- Pour half of the ice cream mixture into a freezable sealable container or bread pan, add a 1/3 of the strawberry puree, and sprinkle 1/3 of the cookie crumbs over the top of the ice cream.
- Swirl together with a knife. (Swirl well, any thick strawberry areas will become a bit icy)
- Repeat with the second third, and final third of the ice cream, strawberry puree and cookies.
- Seal or cover with plastic wrap and place in your freezer to harden for for 2 to 3 hours.
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