Strawberry Crunch Ice Cream

This rich and fruity Strawberry Crunch Ice Cream is the perfect bite. It’s filled with sweet strawberries and crunchy graham crackers to add a pleasing texture.

Prep Time20

Freeze6

Total Time6 20

Servings: - 8 servings

Calories: 595kcal

Author: Karin and Ken

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.

Nutrition