Korean · Dessert
Strawberry Milk Ice Cream
A no-churn homage to Korea's beloved strawberry banana milk cartons, this ice cream folds macerated fresh strawberries through a whipped cream and condensed milk base for a streaky pink, candy-sweet scoop with no ice cream maker required.
$1
15 minsPrep
0 minsCook
385 minsTotal
EasyLevel
Nutrition per serving
320Calories
3.3gProtein
24.1gFat
22.3gCarbs
21.7gSugar
0.5gFiber
56mgSodium
72mgChol
14.9gSat Fat
185mgPotassium
120mgCalcium
0.2mgIron
0.2mcgVitamin B12
13.9mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Maesil Soju
local
Yuanyang (Yuan Yang)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Hull and finely mash the strawberries with the sugar in a small bowl, then let sit for 10 minutes to macerate and release juice.
2
In a large chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
3
Gently fold in the condensed milk, whole milk and vanilla extract until smooth and no streaks remain.
4
Fold the mashed strawberries and their juice through the cream mixture in two additions, leaving loose ribbons for a marbled streaky-pink effect rather than mixing fully smooth, to mimic Korean strawberry milk.
5
Pour into a small freezer-safe tub (about 500ml), cover with a lid or cling film pressed to the surface, and freeze for at least 6 hours or until firm.
6
Scoop straight from the tub into chilled bowls to serve, 2 scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, chilled, base
- 55g55g Condensed Milk, base
- 45g45g Strawberry, mashed, flavour
- 15g15g Whole Milk, base
- 8g8g Sugar White, macerating sugar
- 2g2g Vanilla Extract, flavour
