Description
Strawberry ice cream crunch is a nostalgic, layered dessert made with creamy strawberry ice cream and a golden cookie crumble topping. It’s the perfect summer treat for picnics, parties, or make-ahead gatherings.
Ingredients
Scale
- 2 cups fresh strawberries, chopped
- ½ cup granulated sugar (for berries)
- 1 cup whole milk
- 1 cup heavy cream
- 4 large egg yolks
- ½ cup granulated sugar (for custard)
- 1 teaspoon vanilla extract
- 2 cups vanilla sandwich cookies, crushed
- 5 tablespoons melted butter
- 2 tablespoons brown sugar
Instructions
- Simmer strawberries with ½ cup sugar until soft and syrupy, then mash and let cool.
- In a saucepan, heat milk, cream, and ½ cup sugar until steaming.
- Whisk egg yolks in a bowl. Slowly whisk in warm cream mixture to temper.
- Pour back into saucepan and cook on low heat until thick enough to coat a spoon.
- Stir in cooked strawberries and vanilla. Chill for 4+ hours.
- Churn chilled mixture in an ice cream maker until soft-serve consistency.
- Mix crushed cookies, melted butter, and brown sugar. Bake at 350°F for 8–10 minutes. Cool completely.
- Layer half of the crumble into a loaf pan. Spread churned ice cream over it.
- Top with remaining crumble, cover, and freeze for 4+ hours.
- Slice and serve with fresh strawberries or syrup if desired.
Notes
Let crumble cool fully before layering to preserve crunch.
Use ripe, sweet strawberries for best flavor.
Swap vanilla cookies for gluten-free options if needed.
Can be made 5 days ahead and stored airtight in freezer.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned, Layered, Frozen
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 140mg