Directions
- 1Beat heavy whipping cream until soft peaks form.
- 2Add in sweetened condensed milk and mix until smooth.
- 3Prep the strawberry puree by blending and straining.
- 4Fold in tiny cubes of angel food cake into the ice cream mixture.
- 5Line a 9x9 pan with parchment paper.
- 6Pour the ice cream mixture into the prepared pan.
- 7Top with the strawberry puree and strawberry shortcake crumble.
- 8Swirl the puree and crumble into the ice cream mixture.
- 9Freeze overnight, or at least 8 hours, until completely frozen.
Ingredients
- 1 pint heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 pound strawberries
- 2 tablespoons sugar
- 1 cup angel food cake or pound cake, cubed
- 8 pieces vanilla sandwich cookies
- 1 tablespoon strawberry gelatin
- 1 tablespoon softened unsalted butter
- white chocolate
Equipment
bowlmixerstrainer9x9 panparchment paperice cream scoop
Tips
- For the strawberry puree, toss berries and sugar together, let sit 30 minutes until soft and juicy, then blend & strain.
- For the shortcake crumble, pulse cookies + gelatin + butter until crumbly.
- You can optionally dip cones in melted white chocolate & coat with extra crumble!
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