Strawberry Crunch Ice Cream
A creamy, homemade strawberry crunch ice cream inspired by the classic strawberry shortcake bars. Perfect for summer treats and special occasions!
Equipment
- Mixing Bowls
- Food Processor or Rolling Pin
- Ninja Creami (Optional)
Ingredients
Ice Cream Base
- 2 cups vanilla ice cream (softened slightly)
- 2 cups strawberry ice cream (or vanilla ice cream with strawberry swirl)
Strawberry Crunch Coating
- 20 Golden Oreos (or vanilla sandwich cookies, crushed)
- 3 tbsp strawberry Jell-O mix (dry powder)
- 3 tbsp melted butter
- 1/4 cup freeze-dried strawberries (optional, crushed for extra flavor)
Instructions
- In a food processor, pulse the Golden Oreos into small crumbs. If using a rolling pin, place cookies in a sealed bag and crush them.
- In a mixing bowl, combine the crushed cookies with the strawberry Jell-O powder, melted butter, and freeze-dried strawberries (if using). Mix until fully combined.
- Spread half of the vanilla ice cream in a loaf pan or freezer-safe container. Add a layer of strawberry ice cream on top. Repeat with another layer of each.
- Press the strawberry crunch mixture onto the top and sides of the ice cream. Make sure it's evenly coated for maximum crunch.
- Freeze for at least 4 hours, or until firm. For best results, freeze overnight.
- Remove from freezer 5-10 minutes before serving. Scoop and enjoy!
Notes
For extra crunch, reserve some of the cookie mixture and sprinkle it on top just before serving.