Strawberry Ice Cream
This homemade strawberry ice cream is flavored with strawberries two ways! It's a simple, no-churn recipe that calls for just six ingredients and is the perfect treat to cool off with this summer.
Ingredients
- 1 pound fresh strawberries washed & patted dry with stems removed
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ½ to 1 teaspoon pure strawberry extract optional (I prefer to add 1 teaspoon)
- ⅛ teaspoon salt
- 2 cups heavy whipping cream (1 pint; 480 ml)
- Optional: Red food coloring
Instructions
- Add strawberries to a blender (or food processor) and blend until you have a smooth puree. You should end up with a little under 2 cups of puree.
- Pour the puree into a heavy-bottomed saucepan and cook over medium heat, stirring often, until the mixture has reduced by half or a little under one cup. This can take 20 to 30 minutes, so be patient!
- Transfer the reduced strawberry puree to a heat-safe dish and allow to cool completely. If needed, you may place it in the refrigerator (uncovered) to speed up the process.
- Add the sweetened condensed milk, cooled strawberry puree, vanilla extract, strawberry extract, salt, and food coloring (optional) to a large mixing bowl. Whisk until well combined and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form.
- Gently fold half of the whipped cream into the sweetened condensed milk mixture, then fold in the remaining whipped cream until just combined.
- Scoop the ice cream into a 9x5 loaf pan and smooth it out into one even layer.
- Place a piece of plastic wrap directly on the surface of the ice cream and transfer it to the freezer to freeze overnight (or for at least 8 hours).
- Once the ice cream is completely frozen, scoop, and enjoy!
Video
Notes
Storage Instructions: Ice cream will freeze well for 2 to 3 months. Make sure to cover it tightly to prevent any ice crystals from forming on top of the ice cream.