Strawberry Crumble Ice Cream (No Churn)
If you’re a strawberry ice cream lover, you’re going to absolutely adore this no churn Strawberry Crumble Ice Cream. You’ll get all the fresh strawberry flavor and crunch of the crumble with no machine and very little effort required!
Strawberry Crumble is a pretty classic dessert, and in my experience, it’s almost always served with a big ol’ scoop of ice cream. It’s a flavor match made in heaven, so I thought, why not combine the two into an ice cream?! The recipe turned out so good and was a big hit with my friends and family!
Ingredient Notes
Fresh strawberries – I highly recommend using fresh strawberries, preferably when they are in season for the best flavor and aroma.
Granulate white sugar – Coating the fresh strawberries in granulated sugar allows for the juices to be drawn out, which makes a sweet strawberry syrup.
Sweetened condensed milk and heavy cream – These two items are the basis for all no-churn recipes. Make sure your heavy cream is super cold for best results.
Vanilla extract – You can also try other baking extracts. Almond extract would be excellent, especially if your granola contains nuts like mine did.
Granola – I used storebought that I had leftover from an event that I catered, so it was a great way to use up the leftovers. Feel free to try a homemade granola. I would recommend using one that does not have dried fruit as frozen dried fruit can be a little tough to chew.
Step-by-Step Instructions
Step 1: Add the strawberries and sugar to a blender bowl. Toss the strawberries in the sugar until completely covered and allow them to sit for 15-30 minutes. Then, blend until smooth.
Step 2: In a small mixing bowl, whisk the sweetened condensed milk and vanilla extract together and set aside.
Step 3: Add the heavy cream to a large bowl and beat with a stand mixer or hand mixer until stiff peaks form. Fold the condensed milk mixture into the whipped cream.
Step 4: Then, add the strawberry puree and stir throughout the ice cream base. Don’t overmix if you want the ice cream to have more of a white-red swirl appearance.
Step 5: Add half of the ice cream base to a freezer-safe container. Then, top with half of the granola.
Step 6: Add the rest of the base followed by the remaining granola on top.
Step 7: Press parchment paper to the surface of the ice cream. Then, wrap tightly with plastic wrap or top with an airtight lid. Freeze for at least 4 hours.
Step 8: When ready to serve, allow it to sit out on the counter for several minutes to make it easier to scoop. Serve in a cone or your favorite ice cream dish with extra granola and fresh strawberries if desired.
Tips and Variations
- To add some creamy or chocolatey crunch, sprinkle white chocolate chips or regular ones over the base when you sprinkle the granola.
- If you don’t have granola available, vanilla cookies, such as Nilla wafers could also be used.
Homemade Ice Cream Storage
- Use freezer-safe containers such as a loaf pan or reusable ice cream container.
- If the container has a non-stick coating, line the pan with parchment paper prior to adding your ice cream to avoid scratching the coating when scooping later.
- When freezing, place your container as far from the freezer door as possible to prevent ice crystals or freezer burn.
- Make sure to eat your ice cream within two weeks for the best flavor and texture. (I don’t think this will be a problem, it sure wasn’t for me!)
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Strawberry Crumble Ice Cream Recipe
Ingredients
- 1 lb. fresh strawberries (hulled and sliced)
- ¾ cup granulated sugar
- 1 can sweetened condensed milk (14 ounces)
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- ¾ cup granola (homemade or storebought)
Instructions
- Add the strawberries and sugar to a blender bowl and toss for the sugar to completely cover the berries. Allow to sit for about 15-30 minutes for the juices to release. Then, blend until smooth. Set aside.
- In a small mixing bowl, whisk together the sweetened condensed milk and vanilla extract. Set aside.
- In a small mixing bowl, whisk together the sweetened condensed milk and vanilla extract. Set aside.
- In a large mixing bowl, use a stand mixer or hand mixer to beat the heavy cream until it has stiff peaks. Fold the condensed milk mixture into the whipped cream.
- Add the strawberry puree to the cream base. If you want the swirled look, don’t over-incorporate the puree to allow for white and red streaks throughout.
- Add about half of the ice cream base to a freezer-safe container. Then, top the layer with about half of the granola. Add the rest of the base, followed by the rest of the granola on top.
- Press parchment paper to the surface of the ice cream and then wrap tightly with plastic wrap or top with an airtight lid. Freeze for at least 4 hours.
- Allow the ice cream to sit at room temperature for several minutes to make scooping easier. Scoop into a cone or your favorite ice cream dish and top with extra granola or strawberries if desired.
Notes
- Use freezer-safe containers such as a loaf pan or reusable ice cream container.
- Line the pan with parchment paper prior to adding your ice cream if your container has a non-stick surface to prevent scratching from the scoop.
- When freezing, place your container furthest from the freezer door as possible to prevent ice crystals or freezer burn.
- Consume within 2 weeks.
- Use one that does not have dried fruit as frozen dried fruit can be a little tough to chew.
Nutrition
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