Strawberry Shortcake Ice Cream - RECIPE IN THE DESCRIPTION

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Strawberry Shortcake Ice Cream 🍓🍨

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This is literally the best homemade ice-cream you will ever make 🥹 it’s made with a vanilla ice-cream base, pieces of golden oreos, and swirls of homemade strawberry compote. These flavors are just immaculate👌🏽 It tastes crazy good and is melt in your mouth smooth. This no fuss recipe is a *must make* for the summer time! Make sure to SAVE the recipe 🔽

Servings: 6-8

Ice-cream base —
▢ 1 1/2 cups oat milk
▢ 2 Tbsp cornstarch
▢ 1 1/2 cups dairy free heavy cream
▢ 2/3 cup organic sugar
▢ 1 tsp vanilla extract
▢ 1/8 tsp salt

Inclusions —
▢ 16 oz strawberries, quartered
▢ 1/2 cup organic sugar
▢ 1/2 Tbsp cornstarch
▢ 1 tsp vanilla extract
▢ 1 tsp lemon juice

▢ 1 packet golden gluten free oreos, filling removed and crushed

1. In a pot, add strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Stir to combine then place on a medium-high heat.

2. Cook, stirring occasionally, until strawberries break down and is syrupy, about 5-7 minutes. Reduce to low heat and simmer for 5 minutes.

3. Remove from heat and allow to cool completely.

4. Meanwhile, make ice cream base. In a small pot, add milk and cornstarch. Whisk together and place on a medium-high heat. Continue whisking until thickened. Remove from heat and allow to cool until just warm (stirring, if necessary).

5. In an ice cream maker, add heavy cream, sugar, oat milk mixture, salt, and vanilla extract. Churn according to manufacturer’s instructions. For mine, this takes 20 minutes.

6. Add crushed oreos to base, reserving 1/4 cup, and fold in manually. Transfer to an airtight container and smooth out.

7. Add spoonfuls of strawberry compote and, using a toothpick or something similar, swirl into ice cream. Sprinkle reserved 1/4 cup of crushed oreos on top.

8. Cover with lid and freeze overnight. Serve next day.