Strawberries and Cookie Ice Cream
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!
Slice your strawberries and pour sugar over them. Give it a good mix to fully coat the strawberries with sugar. Set in the refrigerator and let the sugar pull the juices out of the strawberries to make a delicious syrup.
Place 3/4th of the strawberries and juice into a blender and puree. Set aside the the remaining strawberries. You will incorporate these strawberry slices in the end. Pour strawberry puree over a fine mesh strainer to remove larger seeds.
Whip heavy whipping cream until stiff peaks form. Add in sweetened condensed milk and 3/4th of the strawberry puree, blend until well combined. Gently fold in strawberry slices and crushed golden oreos.
*Save some of the strawberry slices and crushed golden oreos to top the ice cream with before freezing.
Top the ice cream mixture with the remaining strawberry puree. Using a butter knife or offset spatula, create red swirls on top of the ice cream. Sprinkle the remaining strawberries and golden oreos on top for decoration.
Place loaf pan in freezer and freeze ice cream mixture for at least 8 hours or until fully frozen throughout.
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.
These roasted rainbow carrots are slightly sweet, creamy and tangy! Topped with a delicious balsamic vinaigrette, dried cranberries, thyme, and goat cheese; these carrots are super easy to make and will surely become a family favorite.