I’ve made this Strawberry Crunch Ice Cream so many times. It’s the perfect summer dessert. If you spend much time outside to enjoy the sun and beautiful weather, there’s nothing like cooling off with a bowl of this delicious homemade ice cream.
The creamy ice cream base has a hint of vanilla flavor that complements the real strawberries. Combined with crushed graham crackers, it provides a subtle crunch that takes this ice cream recipe to the next level.
If you like strawberry dessert recipes, you will love these Strawberry Cheesecake Cookies, Chocolate Strawberry Ice Cream, Strawberry Candy, Strawberry Crisp or our Strawberry Banana Milkshake.
Why You’ll Love This Strawberry Ice Cream Recipe
- No churn recipe: This is an easy no-churn ice cream without eggs!
- Only 5 ingredients: You need just 5 simple ingredients to make this tasty strawberry ice cream right at home.
- Make it ahead: Prepare this ahead of time to enjoy within a couple of days.
Ingredients
Here is everything you need to make tasty strawberry ice cream with graham crackers at home. These are easy to find and affordable ingredients so you can make this recipe any time you like!
- Heavy cream: This gives you a super creamy ice cream base.
- Vanilla extract: Not only does the vanilla give you a subtle and authentic flavor, but it also enhances the graham crackers and strawberries. Use pure vanilla extract for the best result.
- Frozen strawberries: I use frozen strawberries here because they blend best with the graham crackers to provide the “strawberry crunch” swirl.
- Graham crackers: I add crushed graham crackers to make a strawberry crunch mixture to swirl through the ice cream and as a garnish on top. They add the perfect texture.
- Sweetened condensed milk: Adds balanced sweetness and keeps the ice cream nice and smooth without any iciness.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate Strawberry Crunch Ice Cream Bites: Scoop the ice cream while still soft into a silicone mold to make ice cream bites. Coat them in melted chocolate for a fun treat.
- Strawberry Crunch Ice Cream Bars: Set the ice cream in a popsicle mold for a fun way to enjoy it.
- Strawberry Cheesecake Crunch Ice Cream: Sweeten some softened cream cheese with powdered sugar and add dollops to the ice cream in the loaf pan. Use a toothpick to swirl it before you freeze!
- Extra Crunchy: You can add in a ½ cup of extra crushed graham crackers to your ice cream batter at the same time as the condensed milk for more texture.
How to Make Strawberry Swirl Ice Cream with Graham Crackers
This ice cream only takes 5 easy steps before it sets in the freezer. I like to have my loaf pan and plastic wrap ready so it can freeze right away!
Step 1: Blend strawberries and graham crackers. Add the frozen strawberries and crushed graham crackers to a blender. Pulse on high until the mixture has the texture of wet sand.
Step 2: Beat cream and vanilla. Pour the heavy cream and vanilla into a large mixing bowl. Beat with an electric mixer for 3-5 minutes or until stiff peaks form.
Step 3: Add condensed milk and some strawberry mixture. Pour in the condensed milk and about ¾ of the strawberry cracker mixture. Switch the mixer to low speed and mix it until it’s smooth.
Step 4: Pour into the loaf pan. Transfer the ice cream mixture to your loaf pan and smooth the top evenly. Sprinkle the remaining strawberry crunch mixture on top and cover it tightly with plastic wrap. Place it in the freezer for at least 6 hours or until firm.
Hint: Ensure that the heavy cream is whipped long enough to form stiff peaks. Otherwise, you will not have the right texture.
If you love recipes like this, you may also enjoy this Strawberry Banana Ice Cream, Homemade Banana Ice Cream, Reese’s Peanut Butter Cup Ice Cream,Pumpkin Ice Cream or try this Berry Smoothie recipe!
Serving Suggestions
Serve this ice cream as is or top it with some freshly sliced strawberries, graham cracker crumbs, or strawberry syrup. Here are some more of our favorite ways to enjoy it!
- Use this dessert in a strawberry ice cream cake recipe! Layer with graham crackers or your favorite cake layers, and finish with whipped topping for the ultimate strawberry ice cream cake.
- Enjoy a scoop with Mini Lemon Bundt Cakes for a tasty citrus treat.
- Strawberry and chocolate go together seamlessly, so why not serve it with Crock Pot Chocolate Lava Cake?
- Make strawberry crunch ice cream sandwiches! Try Rhubarb Cookies or Air Fryer Sugar Cookies and layer with a generous amount of ice cream in the middle!
Recipe Tips
- Let it stand at room temp: Let the ice cream sit at room temperature before serving for about 5 minutes to soften so it’s easier to scoop.
- Storage directions: Cover the ice cream tightly and store it in the freezer for up to 2 months.
- Blend some strawberries: Blend some fresh strawberries into the ice cream for even more strawberry flavor.
- Freezing time: Six hours is an average freezing time but how long it takes will depend on your freezer.
Recipe FAQ
I don’t recommend it because then you won’t be able to make the strawberry crunch mixture. If you want to use fresh, freeze the fresh strawberries before you make the ice cream and then they will work!
Yes! Any shallow, freezer-safe container will work great.
Yes! Swap the heavy cream for coconut cream and the condensed milk for coconut condensed milk.
More Delicious Ice Cream Recipes
Do you like homemade ice cream? Here are some recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Strawberry Crunch Ice Cream
Equipment
- 9x5 inch pan
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups whole frozen strawberries
- 1 ½ cups crushed graham crackers
- 14 ounce can sweetened condensed milk
Instructions
- Combine the frozen strawberries and crushed graham crackers in a blender. Pulse the blender on high speed until the ingredients are broken down and combined into a fine mixture that resembles wet sand. Set aside.
- Use an electric hand mixer to beat the cream and vanilla together in a large mixing bowl. Start on a low speed and work your way up to a high speed over 3-5 minutes until the cream begins to form stiff peaks.
- Once the cream has formed some stiff peaks, add the condensed milk and ¾ of the frozen strawberry mixture. Use your hand mixer to incorporate the ingredients on a low speed until smooth and homogenous.
- Pour the ice cream into a 9x5 inch loaf pan and top it with the remaining strawberry mixture. Cover it with plastic wrap.
- Allow the ice cream to freeze for 6 hours and then let it thaw on the counter for 5 minutes before scooping. Enjoy!
Notes
- Let it stand at room temp: Let the ice cream sit at room temperature before serving for about 5 minutes to soften so it’s easier to scoop.
- Storage directions: Cover the ice cream tightly and store it in the freezer for up to 2 months.
- Blend some strawberries: Blend some fresh strawberries into the ice cream for even more strawberry flavor.
- Freezing time: Six hours is an average freezing time but how long it takes will depend on your freezer.
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