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–+ servings
The ice cream in a cone-like dish garnished with granola and a strawberry.

Strawberry Crumble Ice Cream Recipe

Melissa
This recipe gives all the fresh strawberry flavor and crunch of a delicious strawberry crumble dessert in one frozen bite!
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Prep Time 30 minutes
Freezing time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 503 kcal

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

Storage 
  • 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.
Granola tip:
  • Use one that does not have dried fruit as frozen dried fruit can be a little tough to chew.

Nutrition

Calories: 503kcalCarbohydrates: 59gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 84mgPotassium: 354mgFiber: 1gSugar: 52gVitamin A: 1.012IUVitamin C: 28mgCalcium: 197mgIron: 1mg
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