What’s the perfect way to cool down? Eat ice cream!! The other day, my kids and I went to a local fruit farm and picked 5 lbs of strawberries. It was a hot 90 something degree day and to reward ourselves, we made this no churn strawberries and cookie ice cream. It’s only a few ingredients and the hardest part is waiting for the ice cream to freeze! It doesn’t get better or easier than this ice cream. If you have fresh strawberries, this is your sign, you need to make no churn strawberries and cookie ice cream!
StrawberrIes & Cookie Ice Cream
Ingredients
- 2 cups strawberries, sliced
- 1/4 cup sugar
- 1 pint heavy whipping cream
- 14 ounce can sweetened condensed milk
- 7 golden oreos, crushed
Instructions
- In a bowl, add sugar to sliced strawberries. Mix together and refrigerator for at least 30 minutes. You will need the strawberries to produce juice and soften. Once strawberries are nice and syrup has formed, add 3/4th of the strawberries to a blender and puree. Pour strawberry puree over a fine mesh strain to remove larger seeds. Set aside
- In a mixing bowl add heavy whipping cream and whip until stiff peaks form. Add in sweetened condensed milk and 3/4th of the strawberry puree. Whip until well combined. Gently fold in some of the reserved strawberries and crushed golden oreos
- In a loaf pan, add the ice cream mixture and smooth out evenly. Top the ice cream mixture with the remaining strawberry puree and use a butter knife or offset spatula to create red swirls on top of the ice cream. Sprinkle the remaining strawberries and golden oreos on top for decoration. Set in the freezer for at least 8 hours or until fully frozen throughout, ideally overnight
*Note: I have not tested the recipe with frozen strawberries yet, but I believe they would work well too.
Strawberries and Cookie Ice Cream
Ingredients
- 2 cups strawberries, sliced
- 1/4 cup sugar
- 1 pint heavy whipping cream
- 14 ounce can sweetened condensed milk
- 7 golden oreos, crushed
Method
- In a bowl, add sugar to sliced strawberries. Mix together and refrigerator for at least 30 minutes. You will need the strawberries to produce juice and soften. Once strawberries are nice and syrup has formed, add 3/4th of the strawberries to a blender and puree. Pour strawberry puree over a fine mesh strain to remove larger seeds. Set aside
- In a mixing bowl add heavy whipping cream and whip until stiff peaks form. Add in sweetened condensed milk and 3/4th of the strawberry puree. Whip until well combined. Gently fold in some of the reserved strawberries and crushed golden oreos
- In a loaf pan, add the ice cream mixture and smooth out evenly. Top the ice cream mixture with the remaining strawberry puree and use a butter knife or offset spatula to create red swirls on top of the ice cream. Sprinkle the remaining strawberries and golden oreos on top for decoration. Set in the freezer for at least 8 hours or until fully frozen throughout, ideally overnight
What did you think?