No-Churn Strawberries & Cream Ice Cream
Indulge in this delicious strawberries and cream ice cream. Creamy vanilla ice cream with bites of strawberry jam and crushed cookies in every bite.
Equipment
- Hand or standing mixer
- Loaf Pan
Ingredients
- 1 1/2 cup heavy whipping cream
- 1 can sweetened condensed milk
- 1 tbsp vanilla
- 1/2 tsp salt
- 4-6 tbsp strawberry jelly compote
- 1 cup golden oreos crushed
Strawberry Jelly Compote
- 1 cup strawberries fresh or frozen
- 1/2 cup sugar
- 1/4 cup water use more as needed
- 1/2 lemon juice
- cornstarch slurry optional (1 tsp cornstarch, 2 tbsp water)
Instructions
For Strawberry Compote
- Clean, remove stems and dice strawberries. Add strawberries, water, lemon juice and sugar to a medium sized saucepan. Bring to a rolling boil. Once boiling, mash down the strawberries and continue to cook, stirring often. About 10-15 minutes. Continue to cook if the mixture is still runny. (if you want to speed up the process add in cornstarch slurry to help thicken the jam)The mixture should be thick and coats the back of the spoon. Store in a mason jar. Place in a bowl of ice cold water or refrigerate until ready to use.
For ice cream
- Line a 9x5 pan with parchment paper. Using an electric mixer, whip heavy cream in a large bowl until stiff peaks form (about 3 minutes)
- Stir in sweetened condensed milk, vanilla and salt until well combined. Fold in crushed golden Oreos.
- Add 1/2 of the whipped cream mixture into a prepped freezer safe pan. Add a few spoonfuls of strawberry jelly. Use a knife and drag it throughout the pan creating swirls. Add the remaining heavy cream mixture on top. And repeat with a few more spoonfuls of jelly. Swirl again and top with remaining golden oreos.
- Cover with plastic wrap and foil. Allow to freeze for at least 8 hours.
- Serve in a bowl or in a waffle cone and enjoy!