Strawberry Crunch Ice Crea

Ingredients

For the Ice Cream Base
2 cups heavy whipping cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
1½ cups fresh strawberries, finely chopped
2 tablespoons lemon juice (optional – enhances strawberry flavor)
For the Strawberry Crunch Topping
20 Golden Oreo cookies (or vanilla sandwich cookies)
3 tablespoons melted butter
3 tablespoons strawberry gelatin powder (Jell-O)

Instructions

Prepare the Strawberry Mixture

In a bowl, mix the chopped strawberries with lemon juice.
Lightly mash them with a fork.
Set aside for 10 minutes to release their juices.

Make the Ice Cream Base

In a large bowl, whisk together the heavy whipping cream, whole milk, sugar, and vanilla extract until the sugar is completely dissolved.
Gently fold in the strawberry mixture.

Freeze the Ice Cream

Pour the mixture into a freezer-safe container.
Cover tightly and freeze for 2 hours.
Remove from freezer and stir well to break ice crystals.
Repeat stirring every 30–40 minutes for about 3–4 hours, until creamy and smooth.
(If using an ice cream maker, churn according to manufacturer’s instructions.)

Strawberry Crunch Topping

Prepare the Crunch

Crush the Golden Oreos into small crumbs.
Mix with melted butter and strawberry gelatin powder until evenly coated.
Spread on a baking sheet and bake at 175°C (350°F) for 8–10 minutes, stirring once.
Let cool completely — it will become crunchy.

Assembly

Once the ice cream is fully set, sprinkle the strawberry crunch generously on top.
You can also layer it inside the ice cream for extra crunch in every bite.

Tips

For extra strawberry flavor, swirl in strawberry jam before final freezing.
Let the ice cream sit at room temperature for 5 minutes before scooping.
Store covered tightly for up to 2 weeks.