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Strawberry Crumble Ice Cream

Whether it's spring or summer, this no-churn strawberry crumble ice cream will be your favorite frozen treat in the freezer. Forget Dairy Queen and Coldstone, and make your very own to enjoy however many scoops you want.

Prep:

5

minutes

Cook:

15

minutes

TOtal:

20

minutes

Ingredients

  • 1 cup granola* + some for topping
  • 1 cup strawberry preserves + some for swirl topping
  • 2 cups heave whipping cream, cold
  • 14 oz can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 2-5 drops red food coloring

Note: For homemade granola, check out my recipe here!

Instructions

  1. Cover a loaf pan with parchment paper. Trust me – this will help with the clean up.
  2. Using a Kitchen Aid, pour heavy whipping cream into bowl and mix on speed number 4 (medium) for 5-6 minutes, or until stiff peaks form.
  3. Pour condensed milk, vanilla extract and red food coloring over the whipped cream and gently fold in. Do not over-mix!
  4. Pour granola and strawberry preservers into mixture and gently fold a few times until swirls form. Should only be a few times.
  5. Pour ice cream mixture into loaf pan and garnish the top with more granola and preserves.
  6. Tightly cover pan with plastic wrap and freeze for 12-24 hours.
  7. Scoop on top of your favorite cookie, brownie or enjoy in a waffle cone – my personal favorite!