This luscious pink ice cream is a celebration of color, flavor, and simplicity. With its smooth, scoopable texture and rich berry hue, it’s the kind of dessert that feels indulgent yet refreshingly light. No ice cream maker required—just a few ingredients, a mixing bowl, and a freezer. The result is a creamy, dreamy frozen treat that’s perfect for warm afternoons, festive gatherings, or midnight cravings.
The base is a blend of whipped cream and condensed milk, which creates a velvety texture without the need for churning. The vibrant pink color comes from fresh or frozen berries—typically strawberries or raspberries—blended into a purée and folded into the cream. You can customize the flavor with vanilla, lemon zest, or even a hint of rosewater for a floral twist. The final product scoops beautifully and holds its shape, making it ideal for serving in cones, bowls, or layered parfaits.
INGREDIENTS:
- 2 cups heavy whipping cream (chilled)
- 1 cup sweetened condensed milk
- 1 ½ cups fresh or frozen strawberries or raspberries
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon lemon juice or zest (for brightness)
- Optional: 1–2 drops natural pink food coloring (if berries are pale)
- Optional toppings: crushed nuts, white chocolate chips, or berry compote
INSTRUCTIONS:
- Prepare the Berry Purée: Wash and hull the berries if using fresh. Place them in a blender or food processor and blend until smooth. For a silky texture, strain the purée through a fine mesh sieve to remove seeds. You should end up with about 1 cup of vibrant berry purée.
- Whip the Cream: In a large mixing bowl, whip the chilled heavy cream using an electric mixer until stiff peaks form. This takes about 3–5 minutes. The whipped cream should be fluffy and hold its shape.
- Add Condensed Milk and Flavorings: Gently fold the sweetened condensed milk into the whipped cream using a spatula. Add vanilla extract and lemon juice or zest if using. Mix until just combined—don’t overmix, as you want to preserve the airiness.
- Incorporate the Berry Purée: Pour the berry purée into the cream mixture and fold gently until the color is evenly distributed. If the berries are pale and you want a more vibrant pink, add a drop or two of natural food coloring.
- Transfer to Container: Pour the mixture into a freezer-safe container. Smooth the top with a spatula. Cover with a lid or plastic wrap to prevent ice crystals from forming.
- Freeze: Place the container in the freezer and let it set for at least 6 hours, preferably overnight. The ice cream should be firm but scoopable.
- Serve and Enjoy: Scoop into bowls or cones and garnish with your favorite toppings—fresh berries, mint leaves, crushed pistachios, or a drizzle of berry syrup. The texture will be creamy and rich, with a refreshing fruity tang.
Tips & Variations:
- Berry Mix: Combine strawberries, raspberries, and blueberries for a deeper flavor and color.
- Dairy-Free Option: Use coconut cream and sweetened condensed coconut milk for a vegan version.
- Swirl Effect: Reserve a bit of berry purée and swirl it into the top of the mixture before freezing for a marbled look.
- Storage: Keeps well in the freezer for up to 2 weeks. Let sit at room temperature for 5 minutes before scooping.
