Homemade Strawberry Ice Cream
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This no-churn recipe of homemade strawberry ice cream is perfect for summer. You will be making it over and over! Simple ingredients, natural flavor and so easy to make!
Why you’ll love this recipe
- Flavor and color. Beautiful color and natural flavor come from fresh strawberries.
- No ice cream maker. This is a no-churn recipe, so no need for ice cream maker to make this delicious homemade ice cream.
- Kid friendly. Kids will love this ice cream.
Ingredients note
- French strawberries. You can also use mixed berries.
- sweetened condensed milk
- heavy cream. Do not use milk or half and half.
How to make this recipe
Wash and cut strawberries. Puree strawberries in a food processor or blender for a few seconds.
Tip from Marina: if you don’t like seeds in strawberries, strain pureed strawberries through a fine-mesh sieve.
In the mixing bowl combine the sweetened condensed milk and strawberries puree.
In a separate mixing bowl, whip cold heavy cream to stiff peaks. Fold in half the whipped cream into the strawberry mixture. Then add the remaining whipped cream and fold until incorporated.
Pour mixture into a loaf pan and smooth out with a spatula or spoon. Cover tightly with plastic wrap and freeze for at least 6 hours (or overnight).
Tip from Marina: if the ice cream gets too hard, allow it to sit at room temperature for 10-15 minutes before scooping.
How to store
Store the strawberry ice cream in a metal loaf pan covered tightly with plastic wrap in the freezer for 2-3 weeks.
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Recipe Card
Homemade Strawberry Ice Cream
Equipment
- 1 Food processor or blender
- 1 Stand mixer or hand mixer
- 1 Fine mesh sieve
Ingredients
- 16 oz fresh strawberries 454 gr
- 1 can sweetened condensed milk 14 oz
- 2 cups heavy whipping cream 475ml
Instructions
- Wash and cut strawberries.
- Puree strawberries in a food processor or blender for a few seconds.
- If you don’t like seeds in strawberries, strain pureed strawberries through a fine-mesh sieve.
- In the mixing bowl combine the sweetened condensed milk and strawberries puree.
- In the separate mixing bowl, whip cold heavy cream to stiff peaks.
- Fold in half whipped cream into strawberry mixture. Then add the remaining whipped cream and fold until incorporated.
- Pour mixture into a loaf pan and smooth out with spatula or spoon.
- Cover tightly with plastic wrap and freeze for at least 6 hours (or overnight).