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Strawberry Crumb Bar No-Churn Ice Cream
| Servings | Prep Time |
| 10servings | 20minutes |
| Passive Time |
| 4-6hours |
|
|
Ingredients
- 2cups heavy cream
- 114 ounce can sweetened condensed milk
- 2tsp vanilla extract
- 2-4squares strawberry sunshine crumb bar
Instructions
- 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!
