Ingredients
Scale
- 2 cups fresh strawberries, hulled and chopped
- 1 cup heavy whipping cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup shortcake crumbs (or crushed vanilla cookies)
- Optional: Chocolate syrup for drizzling
Instructions
- Prepare the strawberries by hulling and chopping them into small pieces to enhance flavor and texture.
- Make the ice cream base by combining heavy cream, sweetened condensed milk, and vanilla extract in a mixing bowl. Whip until soft peaks form, then gently fold in the chopped strawberries.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until thick and fluffy.
- Transfer the churned mixture to a container, layer with shortcake crumbs, and freeze for at least 2 hours to set. Serve in cones or bowls and enjoy!
Notes
- Store in an airtight container in the freezer for up to 2 weeks.
- Let sit at room temperature for a few minutes before scooping for easier serving.
- For additional flavor, serve with chocolate syrup or extra strawberries on top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 300 Kcal
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg