Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup crushed shortbread cookies
- Optional: whipped cream and additional strawberries for garnish
Instructions
- Begin by freshly slicing the strawberries and mixing them in a bowl with ½ cup of granulated sugar. Let sit for 15 minutes until juices are released.
- In a separate bowl, whisk together the remaining ½ cup of sugar, heavy cream, milk, and vanilla extract until well combined.
- Gently fold the macerated strawberries and their juices into the cream mixture, then add the crushed shortbread cookies and mix until evenly distributed.
- Pour the mixture into a freezer-safe container, cover tightly, and freeze for 20 minutes, stirring every 5 minutes to prevent large ice crystals.
- Once frozen, scoop the ice cream into bowls or cones. Garnish with whipped cream, extra strawberries, and crushed cookies for serving.
Notes
- For added flavor, consider swirling in strawberry syrup or caramel.
- Chop additional fresh strawberries into the mixture before freezing for extra texture.
- Store in an airtight container for up to 2 weeks. Let sit at room temperature for a few minutes before serving if too firm.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal Kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg