No-Churn Sweet Seed Strawberry Ice Cream

Directions

1. Preheat the oven to 400 degrees. Melt the butter in the microwave in a heatproof bowl until melted. Add the flour and sugar and Sweet Seed Crunch Toppers to the bowl with the melted butter and mix until large clumps form and until it’s incorporated. Spread the mixture onto a baking sheet. Bake for 20 minutes. After 10 minutes, take out of oven and stir well. Making sure streusel is well mixed put back into the oven and bake until the streusel is lightly golden brown. Remove from the oven and let cool completely.

2. For the Cream Cheese Ice Cream: Start this process after the streusel has cooled completely. In a stand or hand mixer, whip the heavy cream until soft peaks form. Start out with the mixer on slow for a few minutes and slightly increase as the whipping cream starts to form small peaks. Do not over-beat, as the cream can separate. Beat in the softened cream cheese and sweetened condensed milk until incorporated. Add freeze-dried strawberries and mix in. Fold the cooled streusel into cream cheese ice cream mixture. Pour the ice cream base into a loaf pan. Top with more Sweet Seed Crunch Toppers and freeze-dried strawberries. Cover with plastic wrap and aluminum foil and freeze for at least 6 hours. Remove and freezer and serve.