Strawberry Crunch Ice Cream

Creamy, fruity, and delightfully crunchy, Strawberry Crunch Ice Cream is the kind of dessert that brightens any afternoon.

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Course: Dessert

Cuisine: American

Keyword: Easy, Summer

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 250kcal

2 cups Heavy whipping cream Cold
1 cup Whole milk Cold
3/4 cup Granulated sugar
1 teaspoon Pure vanilla extract
1 pinch Fine sea salt
2 cups Fresh strawberries Hulled and roughly chopped (about 8–10 medium strawberries)
1 cup Crunchy mix Choose one: crushed graham crackers, crushed cornflakes, or crushed shortbread cookies
2 tablespoons Strawberry jam or syrup Optional for swirls
1/2 cup Chopped toasted almonds or pecans Optional for extra crunch

In a large bowl, whisk together the heavy whipping cream, whole milk, and granulated sugar until the sugar is dissolved. Add the vanilla extract and a pinch of salt and whisk briefly to combine. Chilling the mixture for 10–15 minutes in the fridge helps if your kitchen is warm.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually about 20–30 minutes depending on your machine. If using a no-churn method, freeze the mixture in a shallow dish and whisk vigorously every 30 minutes until creamy.
Once churned, gently fold in the chopped strawberries and about three-quarters of the crunchy mix, keeping some crunch reserved for topping. If you’d like a ribbon of jam, gently fold in the strawberry jam in a few places to create swirls.
Transfer the ice cream to an airtight container, pressing a piece of parchment directly onto the surface to prevent ice crystals. Sprinkle the remaining crunchy mix on top, cover, and freeze for at least 4 hours or until firm. Serve scoops topped with extra fruit, a drizzle of strawberry syrup, or toasted nuts.

Use ripe, in-season strawberries for the best flavor and color. Slightly underripe berries will taste tart when frozen.