Strawberry Shortbread Ice Cream Recipe
This no churn Strawberry Shortbread Ice Cream has the best flavors and textures: creamy ice cream, crispy shortbread, and juicy strawberries.
Servings: 6
Calories: 728kcal
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1½ cups sweetened condensed milk
- 1 cup crushed shortbread cookies
- 1 cup diced strawberries
Instructions
- Use a hand mixer or stand mixer to whip the heavy cream and vanilla at high speed for about 5 minutes or until stiff, free-standing peaks form.
- Once the cream is whipped, add the condensed milk, crushed cookies, and diced strawberries.
- Gently fold the ingredients into the ingredients together using a wooden spoon or silicone spatula. Fold until the condensed milk and whipped cream are combined.
- Pour your ice cream into a 9x5 inch dish and tightly cover it with plastic wrap.
- Place the ice cream in the freezer for 6 hours, or until the ice cream is firm to the touch. Or freeze overnight.
- Scoop, serve, and enjoy!
Notes
For a stronger strawberry flavor, you can add three tablespoons of strawberry Jello mix to the ice cream mixture along with the condensed milk and other ingredients!
Store the ice cream tightly covered with plastic wrap in a freezer-safe container. It will stay good for about two months.
Nutrition
Calories: 728kcal | Carbohydrates: 71g | Protein: 11g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 116mg | Sodium: 258mg | Potassium: 432mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1407IU | Vitamin C: 17mg | Calcium: 279mg | Iron: 1mg