Sweeten up your summer in minutes with my strawberry ice cream recipe.
Hi Bold Bakers! You’ve probably heard the old saying, “That’s why there’s chocolate and vanilla” or there’s “different strokes for different folks.” When it comes to ice cream, why not have it all? While I love vanilla and adore chocolate, I can never get enough of sweet and creamy strawberry ice cream. My homemade ice cream recipe takes this beloved flavor and simplifies it.
Homemade Ice Cream with Two Ingredients
My ice cream recipe relies on a two-ingredient base. Heavy whipping cream (sometimes known as double cream) provides a richness to my ice cream much like churned ice cream while condensed milk sweetens the mixture and keeps the ice cream from becoming too hard. One will not work without the other and neither ingredient can be substituted from the recipe. Finally, vanilla is an important addition to my ice cream recipe as it keeps the ice cream soft enough to scoop and you can easily make vanilla extract at home.
My two-ingredient ice creams do not require any machine or extra churning once frozen. After they set up in the freezer for six hours, they’re good to go!
How to Make Strawberry Ice Cream
Once my whipped cream, condensed milk, and vanilla are combined together, we can add in a cup fresh strawberry puree. Artificial flavors have no place in this delectable and easy dessert recipe. Strawberries are perfect for a summer day and will surely keep you refreshed.
How To Make Condensed Milk
While condensed milk is absolutely essential in this recipe, don’t worry if you cannot find it at a store. I’ve discovered two methods for making it at home (with and without dairy), and have made sure that my homemade condensed milk is incredibly simple to make.
Storing Homemade Ice Cream
If you manage to have any ice cream leftover, store it in an airtight container in your freezer. If stored properly, it will keep for up to six weeks. Enjoy on a particularly hot day or take a moment to treat yourself.
Make More Ice Cream Flavors!
Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!
- 2 cups (16oz/450 ml ) cold heavy whipping cream (
all purposecream or heavy cream)
- 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
- 1 teaspoon vanilla extract (optional)
- 1 cup (6oz/170g) fresh or frozen strawberries, pureed then strained
- Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
- Turn off the machine and pour the condensed milk into the whipped cream.
- Turn the speed up to high and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract and strawberry puree. Mix until combined and even in color.
- Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
- Keep stored in the freezer for up to 6 weeks.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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