Strawberry Ice Cream

This super-rich, creamy, delightful, and flavourful Homemade No-Churn Strawberry Ice Cream is made with fresh strawberries, whipping cream, and sweetened condensed milk.

Recipe Source Link:https://www.mygingergarlickitchen.com/strawberry-ice-cream/

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RECIPE INGREDIENTS

» For Strawberry Ice Cream

• 400 ml heavy whipping cream, chilled
• 1 can/400g sweetened condensed milk
• 350 grams strawberries, fresh or frozen
• 1/4 cup chopped strawberries (optional)

RECIPE INSTRUCTIONS

» For making Strawberry Ice Cream

1. Roughly chop strawberries and add them to a blender or a food processor. Blitz until smooth.
2. Add chilled heavy whipping cream (I used 30 % fat) to a large mixing bowl. Whip until it forms stiff peaks.
3. Now add strawberry puree, and sweetened condensed milk to the same mixing bowl. Beat on low speed until everything is well combined. You can also a few drops of red food coloring. Make sure not to beat furiously, or else it will destroy all the fluffiness.
4. Lastly, add 1/4 cup chopped strawberries and fold gently until combined.
5. Transfer the ice cream mixture into a freezer-safe container/dish. Cover with a cling film and freeze for at least 6-8 hours.
6. Once frozen, thaw it for 10 minutes at room temperature and scoop ice cream into cups or cones. Decorate with strawberries and serve chilled.

RECIPE NOTES

1. If you are planning to use frozen strawberries, then make sure to thaw them at room temperature for about 1 hour before blending.
2. The ice cream made with strawberry puree and chopped strawberries gives a nice color, flavor, and texture to the ice cream. However, if you don't want to puree the strawberries, then you can also use finely chopped strawberries.
3. For making this No churn strawberry ice cream recipe, always use heavy whipping cream which has a fat content of 30% or more. I used 30% fat.
4. Total time doesn't include freezeing time.