Strawberry Crunch Ice Cream

How to make Strawberry Crunch Ice Cream

Step 1: In a large bowl, whisk together the heavy whipping cream, whole milk, granulated sugar, and vanilla extract until the sugar is fully dissolved.

Step 2: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

Step 3: Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm enough to scoop.

Step 4: In a separate bowl, mix the crushed cookies, freeze-dried strawberries, and melted butter until evenly combined.

Step 5: Scoop the ice cream into balls and roll each scoop in the strawberry crunch mixture, gently pressing so it sticks.

Step 6: Place the coated ice cream balls on a parchment-lined tray and freeze for 1–2 hours until fully set before serving.

Recipe Variations and Possible Substitutions

• Use strawberry ice cream instead of vanilla for extra berry flavor.
• Swap Golden Oreos for vanilla wafers or shortbread cookies.
• Add a drizzle of white chocolate before rolling in the crunch coating.
• Make ice cream bars by pressing the ice cream into molds before coating.

Storage and Reheating Tips

• Store coated ice cream balls in an airtight container in the freezer for up to 2 weeks.
• Place parchment paper between layers to prevent sticking.
• Allow to sit at room temperature for 2–3 minutes before serving for the best texture.