Remember when I promised you in my Strawberry Sunshine Crumb Bar recipe that we were going to do something great with any leftover bars? No? Well then I guess you’ll have to check out the recipe post here.
And here’s what we did with them! We made them into a no-churn ice cream! What’s better than ice cream!? Seriously, when you take one great thing and put it into another great thing, it becomes extraordinary. And it’s super easy to make!
If you haven’t jumped on the band-wagon yet, no-churn ice cream is a quick and easy way to make homemade ice cream without needing to have an ice cream maker. You can customize it yourself by adding anything you want! For example, try out my cannoli ice cream recipe here. And when you’re done with that, make this Strawberry Crumb Bar No-Churn Ice Cream. It tastes like Talenti’s Vanilla Blueberry Crumble Gelato with the crumble pieces mixed around. It’s so good! If you liked the bar by itself, you’ll love it in ice cream. And if you don’t believe me, you’ll just have to try it out for yourself, then let me know that I was right! ?
- 2 cups heavy cream
- 1 14 ounce can sweetened condensed milk
- 2 tsp vanilla extract
- 2-4 squares strawberry sunshine crumb bar
- In a large bowl or in a stand mixer, whip the heavy cream until stiff peaks form. (When you pull the beaters out, the cream should stand up straight.) Be careful to not over whip.
- Add the condensed milk and vanilla extract into a large bowl.
- Fold the whipped cream into the condensed milk and vanilla, being careful to not knock the air out of the cream. Fold until almost combined, about 2 minutes.
- Chop the crumb bar into bite sized pieces, then fold into the ice cream base. (The folding will cause the pieces to break up into different sizes and go throughout the ice cream.)
- Pour your mixture into an insulated tub or individual paper containers and freeze for 4-6 hours.
- Let the ice cream come slowly to temperature, then enjoy!