Strawberries and Shortbread

Are you an Ice Cream eater?
Did you happen to catch my post about
the No Churn Ice Cream?
You'll definitely want to make this one too!

Just look at this rich and creamy bowl of

Strawberry Shortbread ice cream that I made!
I told you it is additive!

Doesn't it look DELICIOUS?

Who knew that you could make ice cream without an

ice cream machine and it be this good.

Forget about buying ice cream from the store.

I've never had any problems with this ice cream not turning out.

Whenever I make No Churn Ice Cream Hubby can't leave it alone.

Can you blame him?

Anyone can make this, and I mean ANYONE!

Once the base is made,

you can create any flavor you like.

Let your imagination run wild.

Strawberry season is right around the corner.

Just imagine, fresh strawberry ice cream.

I can hardly wait!

But until then, I'll have to settle for store bought strawberries.

Oh the sacrifices we have to make!

STRAWBERRY SHORTBREAD ICE CREAM

2 cups Heavy Whipping Cream

1 can Sweetened Condensed Milk

6 Keebler Sandies (Classic Shortbread) cookies, crumbled

1 cup Strawberries, cut into pieces

In a large mixing bowl, whip the heavy whipping cream with a hand mixer until soft peaks form.

Add the sweetened condensed milk to the whipping cream, gently folding it in with a spatula until it's completely combined. DO NOT MIX WITH THE HAND MIXER.

Add the crumbled shortbread cookies, fold until combined.

Add the strawberries, fold until combined.

Pour the mixture into a 6 cup container and cover. Place into the freezer for 3-4 hours, or until firm.

Let set out for 10 minutes before serving.

ENJOY!

That's it for this week.

Until Next Time,

Veronica