Summer is inching closer and closer and I don’t know about you but turning on the oven on 95 F days is waaaay to much! It’s definitely time for some ice cream! We did a classic twist on strawberry ice cream and made it into strawberry shortcake ice cream, WOAH! This ice cream is so easy with no churning and may be the best you’ve had in a while. In the past I used to not be a big strawberry ice cream fan and last summer I gave it another try and realized, what was I doing with my life? To be honest, it may be one of my favorites now along with the Cappuccino Crunch from Bonnie Brae and Americone Dream from Ben & Jerry’s. If you didn’t know already, I may be one of the biggest ice cream fans out there. 😁 Anyway, let’s get baking, because I can’t sit here without wanting another bite.

Ingredients:

• 2 cup heavy whipping cream
• 1, 14 oz can sweetened condensed milk
• 10 oz strawberries, fresh or frozen (If you use frozen, let them thaw fully)
• 1 tbsp vanilla extract
• 1/2 cup graham crackers, crushed

1. Start by pureeing the strawberries with an immersion blender. If you don’t have an immersion blender, you can use a normal blender or food processor. Once pureed, set aside.

1. In a large bowl whip the heavy cream until stiff peaks form. Takes about 3-4 minutes.

2. Next, whip in the vanilla extract.

3. After mixed, pour in the sweetened condensed milk and fold gently until incorporated.

4. Add about 8 oz of the pureed strawberries to the whipped mixture and continue folding.

5. Once everything is mixed pour 1/3 of the mixture into a freezer safe container. We used an 8×8 square pan.

6. Sprinkle a little bit of the crushed graham crackers over the mixture and then add another third of ice cream mixture on top. Continue adding the ice cream and graham crackers until everything is added.

7. Drizzle the remaining 2 oz of strawberry puree on top of the ice cream and swirl.

8. Freeze for 6-12 hours until firm.

Ta-da! 😋

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