Homemade vanilla ice cream filled with chunks of strawberry crisp is an frozen treat that no one will forget.
Prep Time10 minutesmins
1 hourhr
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: American
Servings: 6
Ingredients
1 ¾cupheavy cream
1 ¼cupmilk
1tablespoonvanilla
½cupsugar
⅛teaspoonkosher salt
½recipe Strawberry Rhubarb Crunchbaked 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!
Notes
While my first choice for this ice cream is the Strawberry Rhubarb Crunch exactly as written, I don't always have rhubarb on hand when the craving hits. I've made this with all strawberries and no rhubarb as well. If you are skipping the rhubarb, double the strawberries and proceed as the recipe is written. The ice cream (and the crisp) are absolutely delicious both ways.