Homemade Strawberry Ice Cream
This no-churn recipe of Homemade Strawberry Ice Cream is perfect for summer.
Servings 6 people
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).