Strawberry Crunch Ice Cream

Ingredients:

Ice Cream Base

• 2 cups heavy whipping cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups strawberry puree (fresh or frozen strawberries, blended)

Strawberry Crunch

• 20 golden sandwich cookies (or vanilla wafers), crushed
• 3 tablespoons melted butter
• 3 tablespoons strawberry gelatin powder (dry)

Instructions:

1. Make the ice cream base
   In a large bowl, whisk together heavy cream, milk, sugar, and vanilla until the sugar is fully dissolved.
   Stir in the strawberry puree until well combined.
2. Prepare the strawberry crunch
   In a separate bowl, mix crushed cookies with melted butter and strawberry gelatin powder until evenly coated.
   Set aside.
3. Churn or freeze
   Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
   If not using a machine, pour into a freezer-safe container and stir every 30 minutes for 3–4 hours to reduce ice crystals.
4. Add the crunch
   During the last few minutes of churning, or once the ice cream is semi-frozen, fold in half of the strawberry crunch.
5. Freeze
   Transfer ice cream to a container, sprinkle the remaining crunch on top, cover, and freeze for at least 4 hours until firm.

Serving & Storage

• Let sit at room temperature for 5 minutes before scooping
• Store covered in the freezer for up to 2 weeks

Notes:

• For brighter color, add a few drops of red food coloring (optional)
• Freeze-dried strawberries can be added to the crunch for extra flavor
• Works well as a base for ice cream bars or sandwiches