Strawberry Cookies and Cream No-Churn Ice Cream
Total Time
6 hours 10 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(2)
Ingredients
8 servings
- 1/2 cup freeze-dried strawberries [8 g]
- 1 pound strawberries, hulled and sliced [455 g]
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- Pinch salt
- 1 tablespoon pure vanilla extract
- 1 14 oz [396 g] can sweetened condensed milk
- 1/2 teaspoon salt
- 2 oz cream cheese at room temperature [57 g]
- 2 cups heavy cream [480 g]
- 1 heaping cup [about 14] vanilla sandwich cookies, coarsely chopped or crushed
- 1 to 2 drops pink food coloring (optional)
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Preparation
Step 1
In a bowl of a food processor fitted with a blade, process the freeze-dried strawberries until they reduce to a powder.
Step 2
Bring the strawberries, freeze-dried strawberry powder, sugar, lemon juice, and salt to a simmer in a medium saucepan over medium heat. Cook, stirring frequently, and mashing the berries slightly, until they have released their juices, about 5 minutes. Remove from the heat and stir in the vanilla. Let cool to room temperature.
Step 3
In a large bowl, combine the sweetened condensed milk, strawberry mixture, and salt.
Step 4
In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes. Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined.
Step 5
Using a rubber spatula, gently fold the remaining whipped cream mixture until no streaks remain. Add a couple of drops of pink food coloring if desired. Stir in the crushed cookies. Pour into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman loaf pan with a lid and freeze until firm, 6 hours, or up to 1 week.
Step 6
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Chef's notes
If desired, add pink food coloring to enhance the visual appeal of the ice cream.
Use a Pullman loaf pan with a lid for freezing to maintain the shape and consistency of the ice cream.
