Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
1 cup crushed shortbread cookies (or sponge cake pieces)
Directions:
Whisk together cream, milk, sugar, and vanilla extract until smooth.
Gently fold in the diced strawberries and crushed shortbread cookies.
Pour into an ice cream maker and churn for 25 minutes.
Transfer to a freezer-safe container and freeze for 4 hours.
Notes:
For added strawberry flavor, swirl in some strawberry puree during the churning process.
Top with extra shortbread pieces or whipped cream before serving.
