Here in Alabama, you can get some incredible strawberries from our local farmers in May and June. Always look forward to this time of year knowing I can get some amazing bushels of strawberries and support our local farmers, a great two for one! Strawberry Ice Cream-Two Ways was the perfect avenue for these gems. One recipe, two flavors highlighting oatmeal cookies and chocolate.
Have you noticed that the strawberries you buy in the store just don’t have that sweetness to them like they use to? They seem to taste bland and lack that wishful sweet flavor? However, once you get your hands on fresh from the field, there is no comparison in taste and color. Simply amazing!
Check out some other ways to use strawberries:
Strawberry Ice Cream Recipe
This recipe comes from my time working at Sur La Table. Summertime was super busy with cooking classes and one of the recipes we made was this amazing Strawberry Ice Cream. It is so super simple and easy to whip up and the ingredients are easy to get your hands on.
No doubt, what sets this recipe apart is the fresh strawberries from the field. First, got to hit the cleaners beforehand to set the stage for this amazing treat with a quick wash with water, baking soda, and vinegar.
Cleaning and washing process. My go-to method:
- Rinse strawberries and drain in a colander
- Fill up a bowl with water
- Add few TBS white vinegar and mix well
- Add the strawberries
- Sprinkle some baking soda on top to cover top layer of strawberries (about 2 TBS) and watch your chemistry experiment flourish and bubble
- After bubbling, give it a stir to distribute
- Allow to sit for 2-3 minutes
- Drain and rinse
My favorite way to dry the strawberries is to place them on a large baking sheet lined with kitchen towels (or paper towels) and let them air dry at room temperature. Now they are ready for their strawberry ice cream journey!
Few ways I like to store these strawberries once they are cleaned
- Place in refrigerator covered for a few days, hull them before you want to eat or use them
- Slice in half or remain whole and place them on parchment lined baking sheet, not touching each other, and freeze.
- Once frozen place in freezer bags.
- Placing them on the baking sheet not touching allows them to NOT stick together once frozen.
Strawberry Ice Cream: Two Ways
Chocolate Dipped Strawberry
First up is a version of strawberry ice cream inspired by my love of those yummy chocolate dipped strawberries. Oh, my goodness, those are so good. I remember dipping 100’s of these in my job working in corporate catering. Simple chocolate shell sauce is made with chocolate chips and oil and drizzled into the finished churned ice cream before jumping in the freezer.
Not only does it provide an amazing taste mimicking those dipped delights, but I love the crunch factor the chocolate brings. Truly tastes just like a chocolate dipped strawberry! So so good. This might be my new favorite flavor now! The chocolate just marries so well with the strawberry, and I think it even brings out the taste more vibrantly!
Strawberry Oatmeal Crumble
Next up, is a flavor I wasn’t sure would work well but hey, why not give it a try, right? I take some delicious baked oatmeal cookies, then break them up into small pieces when cooled. They get put back on the baking sheet and baked at 375 for a few minutes to brown them up where they become crunchy when cooled.
Absolutely you could use any oatmeal cookies for this, store bought or your favorite homemade. Toasting them gives them a great crunch and added texture to the creamy, dreamy strawberry ice cream.
Can I tell you, these are so good, I mean I couldn’t stop snacking on these pieces of cookies. Great for lunch boxes too!
These get folded into the churned ice cream then placed in the freezer to harden.
I hope you try this amazing strawberry ice cream recipe; I know you will love it as much as I do, even create a mix-in of your own. Maybe it will inspire to come up with your own flavor combination. Let me know in the comments below.
Love ice cream? Check out some of my other frozen favorites:Print
Strawberry Ice Cream-Two Ways
Cool and creamy ice cream with fresh strawberries from the farm made two ways, one with chocolate shell and the other with toasted and crumbled oatmeal cookies.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours
- Yield: 1 quart 1x
- Category: Desserts
- Cuisine: Dessert
1 1/2 cups whole milk
1 cup sugar
2 egg yolks
1 1/2 cups heavy cream
1 tsp vanilla
2 cups strawberries, hulled
1 tablespoon lemon juice
1/4 cup chocolate chips
1 1/8 tsp avocado oil (can use coconut, vegetable, or canola)
Making the Ice Cream Base
Place your ice cream freezer maker/canister in the freezer for 24 hours to freeze.
Place the strawberries in a blender, magic bullet, or immersion blender to process with the lemon juice to a pureed mixture, you can strain this mixture to remove the seeds, which is optional.
Place in a container with a lid and refrigerate until ready to make the ice cream.
In a medium bowl, whisk the yolks with 1/2 cup sugar till well combined and set aside.
In a saucepan on the stove, heat the milk, with 1/2 cup sugar and bring to a steep, not a boil, till the sugar is dissolved. You can test this by rubbing the mixture between your fingers to see if it feels granular. If not, you are good to go.
Temper the milk mixture into the egg mixture whisking constantly. Pouring the milk mixture little by little into the yolks to bring the eggs up to temperature.
Pour the whole mixture back into the saucepan and whisk constantly on medium heat till the temperature reaches about 175 degrees. The mixture will thicken slightly, and it will coat the back of the spoon (Nape). Careful not to boil or you will get scrambled eggs.
Strain the mixture through a fine mesh strainer into a bowl and add the vanilla and whisk well. Allow to sit at room temperature about 30 minutes to cool, whisking frequently. Whisking helps cool the mixture.
Once cooled, add in the cold cream and combine well.
Cover and place in the refrigerator for 4-5 hours till chilled, or overnight. I like to do this the day before and let it chill overnight.
Take oatmeal cookies (store bought or homemade) and break them up into pieces and place on sheet pan. Bake 375 10 min or so till browned and till they harden a bit for crunch. * If using store bought, cookies maybe be already crispy and not needed to be baked.
Cool and place in a storage bag until ready for the ice cream.
Making Ice Cream
Remove the freezer canister from the freezer and place into your ice cream maker.
Remove the ice cream mixture from the refrigerator. Stir in the strawberry puree till well combined.
Place in your ice cream maker and churn till a thickened ice cream is seen.
Make the chocolate shell while ice cream is churning.
Place the chocolate chips into a small bowl and add the oil. Microwave in 30 seconds till melted. Add 5-10 seconds if needed to completely melt. Stir till smooth. Use this while it is drizzle consistency, it will start to harden pretty quickly. Microwave to melt further if needed.
Divide the ice cream in half into two containers, one for the Chocolate Dipped Strawberry and the other for the Strawberry Oatmeal crumble.
Drizzle in the chocolate shell mixture on top of one of the ice creams and give it a few stirs to mix and separate throughout the ice cream. It will immediately get hard once it touches the ice cream. It will break up and be like chocolate chips in the ice cream.
Fold in the crispy oatmeal crumble cookies into the other container of ice cream. Use as many or few you like; I loaded mine up with them.
Cover both containers and place in the freezer for several hours or overnight till the ice cream firms up.
Recipe was adapted from Sur La Table.
You can use frozen strawberries, just thaw before pureeing.
Keywords: strawberry, ice cream, chocolate, oatmeal