Strawberry Shortcake Ice Cream
You only need four ingredients to make this Strawberry Shortcake Ice Cream and you won't even need an ice cream machine to churn it.
Servings: 6 servings, about 2 quarts
- 1½ cups strawberries, chopped
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk NOT evaporated milk
- 1½ cups golden Oreos broken into pieces, about 8 Oreos
Mash the strawberries with a potato masher or puree them in a blender or food processor. Set aside. With an electric mixer, beat the heavy cream until stiff peaks form. Gently fold in the pureed strawberries and sweetened condensed milk.
Gently stir in the Oreo chunks. Transfer mixture to a freezer-safe container and freeze until firm, at least 8 hours.
Serving: 1/2 cup | Calories: 196kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 87mg | Fiber: 1g | Sugar: 11g