The Best Strawberry Ice Cream
There is nothing better on a summer day than homemade ice cream! You don’t even need a machine!
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.