This luscious pink strawberry ice cream is a celebration of summer’s sweetness, made entirely from scratch with no ice cream machine required. The process begins with a thick, creamy base—rich with condensed milk and whipped cream—into which fresh or frozen strawberries are folded, creating a vibrant hue and natural fruit flavor. Once poured into a tub and frozen, the mixture transforms into a smooth, scoopable delight that’s both refreshing and indulgent.
The beauty of this recipe lies in its simplicity and versatility. It’s perfect for family gatherings, afternoon treats, or as a base for sundaes and milkshakes. The texture is creamy and velvety, with just the right amount of sweetness and a burst of berry brightness in every bite. Whether served in cones, bowls, or layered into parfaits, this homemade strawberry ice cream is guaranteed to bring smiles.
INGREDIENTS:
- 2 cups heavy whipping cream (chilled)
- 1 can (400g) sweetened condensed milk
- 1½ cups fresh or frozen strawberries
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, enhances strawberry flavor)
- Pinch of salt
Optional Add-ins:
- ½ cup chopped strawberries for texture
- ¼ cup white chocolate chips or crushed meringue for crunch
INSTRUCTIONS:
- Prepare the Strawberries:
- If using fresh strawberries, wash, hull, and chop them.
- Place strawberries in a saucepan with lemon juice and a pinch of salt.
- Cook over medium heat for 5–7 minutes until soft and syrupy.
- Mash lightly or blend into a puree, depending on your texture preference.
- Let the mixture cool completely before adding to the ice cream base.
- Make the Ice Cream Base:
- In a large mixing bowl, pour the chilled heavy cream.
- Whip using an electric mixer until stiff peaks form—this takes about 3–4 minutes.
- In a separate bowl, combine the sweetened condensed milk and vanilla extract.
- Gently fold the whipped cream into the condensed milk mixture using a spatula.
- Be careful not to deflate the cream; use slow, sweeping motions.
- Incorporate the Strawberry Puree:
- Fold the cooled strawberry puree into the ice cream base.
- For a marbled effect, swirl the puree gently without fully mixing.
- If using chopped strawberries or add-ins, fold them in now.
- Freeze:
- Pour the mixture into a freezer-safe container (a loaf pan or plastic tub works well).
- Smooth the top and cover with a lid or plastic wrap.
- Freeze for at least 6 hours, preferably overnight, until firm.
- Serve:
- Scoop and serve directly from the tub.
- Garnish with fresh strawberries, mint leaves, or a drizzle of strawberry syrup.
