American · Dessert
Strawberry Ice Cream
A classic no-churn strawberry ice cream built on whipped cream and condensed milk, folded through with sugar-macerated fresh strawberries for pockets of fruit and a bright, sweet finish without any need for an ice cream machine.
$1
15 minsPrep
0 minsCook
390 minsTotal
EasyLevel
Nutrition per serving
282Calories
3.1gProtein
18.7gFat
25.5gCarbs
24.2gSugar
0.9gFiber
48mgSodium
56mgChol
11.5gSat Fat
201mgPotassium
108mgCalcium
0.3mgIron
0.2mcgVitamin B12
27.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Strawberry Lemonade
local
Strawberry Shortcake Ale
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Hull and finely chop the strawberries, then toss with the sugar and lemon juice in a bowl; let macerate 15 minutes until juicy.
2
Mash the macerated strawberries lightly with a fork, leaving some small chunks for texture.
3
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks.
4
Fold the condensed milk and vanilla extract into the whipped cream until smooth and no streaks remain.
5
Gently fold in the mashed strawberries and their juice, keeping the mixture airy.
6
Pour into a small airtight tub, cover the surface directly with cling film, then seal with a lid.
7
Freeze for at least 6 hours or overnight until firm enough to scoop.
8
Scoop into bowls as 4 scoops total (2 per serving) and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Strawberry, hulled and finely chopped
- 12g12g Sugar White, tossed with the strawberries to macerate
- 3g3g Lemon Juice
- 68g68g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 2g2g Vanilla Extract
