No Summer get-together is complete without a cold dessert and what is better on a hot day than ice cream?
Fresh off an afternoon strawberry picking at Tanaka Farms, I was thinking about the best way to serve our newly-picked, self-selected lovelies.
Yes, they are great just as they are, but I remembered seeing an episode of “Delicious Miss Brown”, where host Kardea Brown made a no-churn blackberry ice cream.
Strawberry is Husband’s favorite flavor of ice cream so I tried a straight substitute of strawberry for blackberry in her recipe to make the recipe below. It came out fantastic! I imagine that any berry would work, so experiment to your heart’s content!
This recipe puts the store-bought stuff to shame! Creamy vanilla clouds swirled with fresh strawberries and crushed Biscoff cookies. Not too sweet, tangy from the fresh fruit and the cookies are slightly salty and cinnamon-crunchy. It hits all of the notes.
A note about Biscoff cookies: these Belgian delights were developed to be dunked in coffee so they keep their crunch even after the ice cream firms up overnight in the freezer. (The name is a combination: biscuits + coffee = Biscoff). I don’t know how long the cookies will keep their crunch, since this ice cream never lasts longer than a day or two at our house. Someone with more willpower than me will have to perform that experiment!
The Best Strawberry Ice Cream
Ingredients
- 1/3 cup Strawberry Jam
- 1 pint Strawberries, green cap removed and cut into quarters
- 3 ounces Cream Cheese, at room temperature
- 14 ounce can of Sweetened Condensed Milk
- 1 tablespoon Vanilla extract
- 1 pinch Kosher Salt
- 2 cups Heavy Whipping Cream
- 8 ounce package of Biscoff Cookies, crushed
Instructions
- Place an 8-inch square pan and a large glass bowl in the freezer for 30 minutes.
- Combine the jam and strawberries in a small saucepan over medium heat. Cook, stirring frequently, until the berries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool.
- Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside.
- Wash and completely dry the beaters.
- Beat the heavy cream in the large, chilled bowl with a hand-held mixer until stiff peaks form.
- Fold the cream cheese mixture into the whipped cream.
- Spoon half of the mixture into the frozen pan.
- Reserve some of the cookies to sprinkle on top.
- Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream.
- Spoon half of the jam on top and swirl with a wooden skewer or chopstick.
- Repeat the process with the remaining cream, jam and cookies.
- Sprinkle the reserved cookies on top.
- Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight.
- To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls.
Recipe adapted from:
If you would like to read more about our Strawberry picking adventure at Tanaka Farms, click below:
