Strawberry Crunch Recipe
Make Strawberry Crunch Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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SOFT SERVE
Method
SOFT SERVE
- 1
Make the strawberry puree: In a blender, combine 2 cups fresh strawberries, 0.25 cups granulated sugar, and 1 tablespoon lemon juice. Blend until smooth, then strain through a fine mesh to remove seeds. Set aside.
- 2
Prepare the soft-serve base: In a medium saucepan, whisk together 1.5 cups heavy cream, 1 cup whole milk, 0.75 cup granulated sugar, and 2 teaspoons vanilla extract. Heat over medium, stirring until sugar dissolves and mixture is warm (do not boil). Remove from heat and let cool to room temperature, then refrigerate until fully chilled (about 60 minutes or longer).
- 3
Toast and prepare the crunch topping: Combine 0.5 cup crushed shortbread cookies with 2 tablespoons melted butter and 2 tablespoons granulated sugar. Spread on a small sheet and bake at 350°F (175°C) for 8–10 minutes until fragrant and lightly caramelized. Let cool completely. If using, crush 0.25 cup freeze-dried strawberries and mix with the cooled crunch for extra strawberry flavor.
- 4
Churn and swirl: Once the base is thoroughly chilled, churn in an ice cream maker according to manufacturer instructions (about 20–25 minutes) until soft-serve consistency. In the last minute of churning, spoon in dollops of the strawberry puree and a few spoonfuls of the strawberry crunch, reserving some crunch for serving.
- 5
Freeze or serve: Transfer the soft-serve to a container. If you like a firmer scoop, freeze for 30-60 minutes. For immediate soft-serve, scoop and plate with additional strawberry puree swirls and extra crunch on top.
