Imagine creating the most decadent, silky smooth strawberry ice cream without the hassle of an ice cream machine or complicated egg custards. This incredibly simple recipe transforms fresh, juicy strawberries and just a few pantry staples into a dreamy frozen dessert that will make your taste buds dance with delight. Whether you're a novice cook or a dessert enthusiast, this no-fuss homemade ice cream will become your new summer obsession, promising restaurant-quality flavor with minimal effort.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup sugar
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Wash and hull the fresh strawberries, then slice them into small pieces.
- In a medium bowl, combine sliced strawberries with sugar and let them macerate for 15-20 minutes, allowing the strawberries to release their natural juices and create a sweet syrup.
- Using a potato masher or fork, gently mash about half of the strawberries to create a mixture of chunky and smooth fruit, which will enhance the texture of the ice cream.
- In a separate large mixing bowl, whip the heavy cream using an electric mixer or whisk until soft peaks form, creating a light and fluffy texture.
- Gradually fold in the sweetened condensed milk and vanilla extract into the whipped cream, stirring gently to maintain the cream's airy consistency.
- Carefully fold the macerated strawberries into the cream mixture, ensuring an even distribution of fruit throughout the base.
- Transfer the mixture into a freezer-safe container, preferably a metal or glass dish with a tight-fitting lid.
- Cover the container with plastic wrap or lid and place in the freezer for 4-6 hours, or overnight, until the ice cream is firm.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
- Serve in chilled bowls and optionally garnish with fresh strawberry slices or mint leaves.
Tips
- Choose ripe, in-season strawberries for the most intense flavor and natural sweetness.
- Allow the strawberries to macerate with sugar to intensify their taste and create a natural syrup.
- For the fluffiest texture, whip the heavy cream until soft peaks form, but be careful not to overwhip.
- Use a metal or glass container for faster and more even freezing.
- For a smoother consistency, stir the ice cream every 1-2 hours during the freezing process.
- If you prefer a less chunky texture, you can puree the strawberries completely before mixing.
- Store the ice cream in an airtight container to prevent ice crystals from forming.
- For a gourmet touch, drizzle with balsamic reduction or sprinkle with crushed pistachios before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
