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. Try Blackberry or Raspberry Lemon Macarons.
- No ice cream maker. This is a no-churn recipe, so no need for an ice cream maker to make this delicious homemade ice cream. Try No Bake Cheesecake.
- Kid-friendly dessert. Kids will love this ice cream. Check also Blueberry Fritters.
Ingredients
- Berries: French strawberries. You can also use mixed berries.
- Milk: Sweetened condensed milk
- Cream: 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. In the mixing bowl, combine the sweetened condensed milk and strawberry 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).
Expert Tips
- If you don’t like seeds in strawberries, strain pureed strawberries through a fine-mesh sieve.
- If the ice cream gets too hard, allow it to sit at room temperature for 10-15 minutes before scooping.
Recipe FAQs
Store the strawberry ice cream in a metal loaf pan covered tightly with plastic wrap in the freezer for 2-3 weeks.
Yes, absolutely. Use your favorite berries.
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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
Homemade Strawberry Ice Cream
- 16 oz fresh strawberries 454 gr
- 1 can sweetened condensed milk 14 oz
- 2 cups heavy whipping cream 475ml
Instructions
How to Make Homemade Strawberry Ice Cream
- 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).