I love Strawberry ice cream. That is usually my husband’s choice when we go out for ice cream or if I happen to hit In and Out burger for the occasional fries and a shake- it is always strawberry. So good! Plus we are fortunate to live in California and during summer the fresh strawberries are so amazing. Just bursting with flavor.
So for my little girl’s birthday this year, she chose to have an ice cream bar instead of birthday cake. It worked out so well- the kids were absolutely thrilled and it was so simple for me to set up. Naturally I wanted to make strawberry ice cream as part of the party and that was the first time I tried my hand making this particular flavor.
Since strawberry is my favorite, the bar was set high and I can tell you this homemade strawberry ice cream is absolutely delicious. Creamy and rich and flavorful and best of all it literally takes minutes to make.
This is a perfect way to celebrate the end of summer!
If strawberries aren’t your jam, you can substitute any fruit you love. Blackberries, peaches, mango, coconut would all be delicious.
Here is the very simple recipe:
- 2 cups whipping cream
- 1 can sweetened condensed milk (15 oz)
- 2 cups fresh or frozen strawberries
- Chop 2 cups fresh strawberries and set aside.
- If using frozen- remove from freezer so they start to thaw.
- Once the strawberries have defrosted a bit, place in a food processor to roughly chop. Set aside.
- Add your whipping cream to your stand mixer's bowl.
- Whisk on medium speed for about 1 minute until the mixture starts to get fluffy, increase the speed to medium high.
- Continue to mix until light and fluffy and peaks form. Careful not to overmix or you will have butter.
- Add the can of sweetened condensed milk and beat for about 30 seconds just until incorporated.
- Add the strawberries and mix just until incorporated.
- Pour entire mixture into a loaf pan.
- Cover tightly with saran wrap and place in freezer for at least 6 hours.
- Enjoy!
The only trick with this recipe is getting the right consistency from the whipping cream. You don’t want to overmix so I like to mix just until it is almost done, add the sweetened condensed milk, mix a bit more and then the berries and do a final mix.
So you want the whipping cream to form stiff peaks on the tip of the whisk to be completely done. I tend to stop mixing just before that point so I don’t overmix when I add the remaining ingredients.
Also when you are chopping your strawberries I suggest chopping them fairly small. If you have large chunks of strawberry in your ice cream the strawberries will be frozen chunks that aren’t super pleasant to bite into. If you use frozen berries, you might want to let them thaw out a bit before chopping them up. I have frozen berries above and I let them sit in the food processor for a bit to thaw and then just chopped them up in a few seconds.
You can pour the mixture directly into your dish to freeze and get pieces of yummy strawberries in the ice cream or if you prefer more of a gelato consistency, I popped mine into the Blendtec on the ice cream setting and blended for just a second. That will give you a pretty pink color and a completely smooth ice cream. Here is what mine looked like straight from the freezer.
And that is it! Really this is just delicious and so simple. I hope you give it a shot!
Here is a Mint Chocolate Chip variation on the ice cream.
Homemade Chocolate Magic Shell- 2 ingredients and insanely good!
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