Strawberry Crisp Ice Cream

Name: Strawberry Crisp Ice Cream
Prep time: 10 min
Total time: 70 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 ¾ cup heavy cream; 1 ¼ cup milk; 1 tbsp vanilla; ½ cup sugar; ⅛ teaspoon kosher salt; ½ recipe Strawberry Rhubarb Crunch (baked and chilled overnight in the refrigerator)

Homemade vanilla ice cream filled with chunks of strawberry crisp is an frozen treat that no one will forget.

⏱ 70 min 🔨 Prep 10min 📊 Medium 🍽 6 servings 👁 8

Ingredients

6 servings

1 ¾ cup heavy cream
1 ¼ cup milk
1 tbsp vanilla
½ cup sugar
⅛ teaspoon kosher salt
½ recipe Strawberry Rhubarb Crunch (baked and chilled overnight in the refrigerator)

Instructions

Whisk together the cream, milk, vanilla, sugar, and salt. Pour into your ice cream maker and freeze according to the manufacturer's directions. While the ice cream is churning, use a large spatula to slice and transfer 1/2 of the cold cobbler to a cutting board. Roughly chop the crisp until all the pieces are bite-size. You'll need about 3 cups worth of bite-size chunks of strawberry crisp.
When the ice cream has finished churning, transfer half of it to a large air-tight container. Add 1/2 of the chunks of strawberry crisp and stir gently to distribute. Cover with the remaining ice cream and remaining pieces of strawberry crisp. Stir gently, leaving plenty of chunks peeking through the top. Cover with lid and freeze until firm. Enjoy!

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