Homemade Strawberry Crunch Ice Cream

Tangy, creamy, and crunchy—perfect summer bite!

Senny

This summer was brutally hot, and my survival kit included AC and icy treats. One day, I spotted half a jar of strawberry jam and some cream cheese in the fridge, and an idea struck: why not make strawberry ice cream? The process was laughably easy—just mix, freeze, and done. The result? A revelation! The homemade ice cream was rich yet light, with the perfect balance of sweet and tart. Dipped in a white chocolate shell with freeze-dried strawberry crumbs, each bite delivered a satisfying "crunch." Friends begged for the recipe, claiming it rivaled gourmet shop versions. Now, it’s a staple in my freezer. Want in on the secret?

🔍 Ingredient Breakdown

The recipe has two parts: strawberry ice cream base and white chocolate shell. The base relies on cream cheese for density and whipped cream for fluffiness. Use jam with fruit chunks for texture. The shell combines white chocolate (for sweetness) and coconut oil (for crispness). Freeze-dried strawberries add a tangy crunch. Adjust sugar or jam for personal taste.

🍽️Serving Suggestions

Let ice cream sit 1-2 minutes before eating for optimal texture. Pair with iced coffee or mint tea. For flair, sprinkle with colored sprinkles or coconut flakes. Use mini molds for kid-friendly portions. Leftover shell? Dip cookies or fruit! Store frozen up to 2 weeks, but enjoy within a week for best quality.

❤️ Why You’ll Love It

1. Foolproof: No ice cream maker or fancy skills needed. 2. Flexible: Swap cream cheese for yogurt, or strawberries for nuts. 3. Upgrade from store-bought: No icy bits, just velvety cream and customizable toppings. My friends call it "the $20 artisanal ice cream experience." Ditch the artificial stuff—this recipe is a game-changer.

🥗RECIPE🥗

🥬Ingredients list

Strawberry Ice Cream
- Milk 20g
- Cream cheese 40g
- Strawberry jam 30g
- Heavy cream 150g
- Sugar 12g
Chocolate Shell
- White chocolate 120g
- Coconut oil 20g
- Freeze-dried strawberry crumbs 3g

👩🍳DIRECTIONS

Mix base: Soften cream cheese over warm water, blend with milk and jam.
Whip cream: Beat heavy cream + sugar to soft peaks, fold into strawberry mix.
Freeze: Pour into molds, freeze 6+ hours.
Make shell: Melt chocolate + coconut oil, stir in strawberry crumbs.
Dip: Quickly coat frozen ice creams, let harden 10 seconds.