Strawberry Ice Cream

4-Ingredient Strawberry Ice Cream

A rich and creamy homemade strawberry ice cream with real fruit—no ice cream maker required. Just whip, mix, and freeze!

Ingredients:

• 10 large strawberries, hulled

• 600ml pure cream (thickened or heavy cream)

• 1 can (395g) sweetened condensed milk

• 1 tsp vanilla bean paste

• (Optional) 4–5 extra strawberries, chopped finely

Method:

1. Make the purée:
   Blend the 10 strawberries until smooth. Set aside.

2. Whip the cream:
   In a large bowl, beat the cream using an electric or stand mixer until soft peaks form.

3. Combine:
   Add the sweetened condensed milk, vanilla paste, and strawberry purée. Beat gently until just combined.

4. Optional mix-in:
   Fold in the extra chopped strawberries for texture and bursts of fruit.

5. Freeze:
   Pour into a loaf tin or freezer-safe container. Cover and freeze for 10+ hours or overnight until set.

Notes & Tips:

• Use quality condensed milk:
  Check the label—choose a can with only milk and sugar listed. Some brands add vegetable oil, gums, or stabilizers, which can affect the texture and taste.

• Avoid icy bits:
  If using chopped strawberries, pat them dry with paper towel before folding them in to prevent icy patches.

• Let it soften before scooping:
  After freezing, leave at room temp for 5–10 minutes to soften slightly.

• Store it right:
  Keep covered and eat within 1–2 weeks for best flavor and texture.

Enjoy xo