Homemade Strawberry Ice Cream
Shaziya
There’s nothing quite like the creamy, dreamy indulgence of homemade strawberry ice cream. With just 15 minutes of prep and a little patience while it chills, you’ll be rewarded with a velvety texture that’s rich, smooth, and utterly irresistible.
Prep Time 15 minutes mins
Total Time 6 minutes mins
- 1 1/4 cups strawberries (fresh or thawed)
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk, cold
- 1 teaspoon vanilla extract
Finely puree the strawberries in a blender or food processor, then pass through a sieve to remove the seeds. Set aside.
Using a hand or stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed for 3-5 minutes, or until you have medium peaks.
Turn the speed to low and pour in the condensed milk, then return the speed to medium-high and whip for about 2 more minutes, or until you have stiff peaks.
With a spatula, fold in vanilla extract and strawberry puree until fully combined.
Transfer to an air-tight sealable container and freeze for a minimum of 6 hours before eating.
Keep stored in the freezer for up to 6 weeks.
Keyword dessert, homemade, ice cream, strawberry, summer treat