No-Churn Strawberry Shortcake Ice Cream Recipe

• 2 cups heavy cream
• 14 ounces condensed milk can of
• 1/2 teaspoon vanilla extract
• 2 3/4 cups strawberries fresh, ; 2 cups hulled, 3/4 cup hulled and diced
• 1 1/4 cups shortcake biscuits crushed

1. Place heavy cream into a large bowl or the bowl of your stand mixer and whisk on medium-high speed until you almost have soft peaks; you're looking for a light, fluffy mixture that will hold its shape for around 5 seconds when you lift the whisk out before falling back down.
2. Add in the can of condensed milk and vanilla extract and mix on medium speed until well combined.
3. Place 2 cups of strawberries into a food processor and blitz until smooth.
4. Add the pureed strawberries into your ice cream base and mix until combined; the mixture will be a very pale pink.
5. Add in most of the 3/4 cups diced strawberries (leave some to garnish) and 1 cup of biscuit crumbs and stir in by hand until evenly distributed.
6. Pour the ice cream mixture into a 2 pound loaf tin or large clip lid container and smooth over.
7. Sprinkle the remaining 1/4 cup biscuit crumbs over the top of the ice cream and follow that with the strawberries you reserved.
8. Cover in cling film and place in the freezer until set, 6-8 hours.
9. Leave out for 10 minutes before serving. Ice cream will keep covered in the freezer for up to a month.

heavy cream, condensed milk, vanilla, strawberries fresh

Taken from www.yummly.com/recipe/NO-CHURN-STRAWBERRY-SHORTCAKE-ICE-CREAM-RECIPE-1235058 (may not work)