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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.
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Homemade Strawberry Ice Cream
Ingredients
- 2 cups (16oz/450 ml ) cold heavy whipping cream ( all purpose cream 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
Instructions
- 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.
When l added the condensed milk it became runny and l kept beating it and then the cream split ie it curdled. I am so frustrated. Why did this happen
I’m not a regular icecream eater so I tightly cover storebought icecream with clingfilm, making sure it touches the entire surface, before putting the lid on. It stops any ice crystals or drying out.
Would it work as well with homemade icecream/gelato?
You weren’t kidding when you said to mix in the melted chocolate quickly. I dawdled a little and ended up with a stracciatella look, ALSO GOOD!
Hi Gemma any sweet I need I always use your recipies
I have a KitchenAid ice cream bowl/attachment for the stand mixer….could I use the same ingredients and skip the whisking part and mix ingredients prior to pouring into frozen ice cream bowl?
Sorry I forgot to ask how much is 2 pints in metric please?
I need to make sure I use a big enough container lol
Truly delightful and worth making.
Hi gemma…can we use dairy free whipping cream which has some added sugar in it. If yes than do we need to reduce the quantity of MILKMAID as it will be too sweet otherwise. Kindly help. Eager to make these icecreams for my daughters 😊 Thanks much
Hi Gemma! It’s been only a week since I found your website/YouTube channel, and I can’t count how many hours I’ve spent watching all your videos. All your recipes look really awesome! I’ve also read some comments about how the strawberry frozen yogurt and the strawberry ice cream can be a bit less creamy than expected because of the water in the fruit. Hence, before I make my first experiment with your recipes, wanted to ask you — would it work if I put the strawberry puree in a pan and let it evaporate a bit on a very low… Read more »
Hi Gemma, I followed the procedure and didn’t add vanilla since we don’t have extracts here but only essence. After freezing, when I scooped it out, there were ice crystals all over. I could only taste ice but not the ice cream. I wonder why this happened?