Homemade Strawberry Ice Cream Recipe with 4 ingredients
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Homemade strawberry Ice cream is our summer essential, especially when strawberries are in season, we always love to make Ice cream so you can enjoy fresh strawberry Ice cream for the whole summer.
The best thing about this recipe is you do not need an Ice cream machine! What you need is a mixer to whip the cream, and It will be a little better if you have a food processor, but you can chop your strawberries if you don’t.
Making Ice cream at home sounds fancy, but it is effortless and straightforward! You only need strawberries, condensed milk, heavy cream and sugar, you may also add vanilla or banana, or anything you like. However, I would like to keep it simple for today’s recipe.
We went strawberry picking the other day, and we brought home 6lbs of fresh strawberries! I mean, what’s better than a tub of homemade strawberry Ice cream? We literally are eating Ice cream every day since then. This is that good!
If you need more dessert ideas, here are some of my favourites:
What Ingredients do you need for Homemade Strawberry Ice Cream?
Jump to RecipeJump to Video- Condensed Milk
- Heavy Cream
- Strawberries
- Sugar
Yes, ONLY 4 ingredients. Easy-peasy!
You may also add some salt to balance the sweetness, or add vanilla to enhance the flavours, I mean, this is just a basic recipe, you can incorporate different ingredients in this recipe!
Heavy cream or milk to make this homemade strawberry Ice cream?
Heavy cream has a higher fat content and it can be whipped to a stiff peak. It is possible to substitute heavy whipping cream with whole milk, but the risk is your ice cream has the potential to become icy. If you want creamy Ice cream, use heavy whipping cream that has at least 38% fat content.
Always read the label on the carton. I always keep my eyes out for the highest fat content in the store. Ice cream is not the heaviest but they are so good. LOL
Why is my homemade strawberry Ice Cream Icy?
As we mentioned above, the fat content is a factor, however, make sure you whip your cream to a stiff peak and do NOT over-mix the cream, because over-mixing the heavy cream causes the structure of the air foam to break down. If you want your Ice cream soft and creamy, whip the cream until a stiff peak.
Pro tip: Make sure your heavy cream is nice and chill before whipping, or it will not be whipped. I always keep my mixing bowl in the fridge for 30 minutes before whipping the cream, especially when the weather is hot. You are welcome. LOL
How long in advance can you make this homemade Strawberry Ice cream? How long does it last?
This homemade strawberry Ice cream lasts for around 2 weeks in the freezer – if yours ever lasts that long. LOL
I always make my Ice cream 2 days in advance. just put it back to room temperature for 5 minutes so it won’t be rock hard. The Ice cream won’t be liquidity but super creamy and soft.
This is also one of the best desserts that I always prepare ahead of time. Want to impress your guests? This is one of the easiest desserts that will do. 🙂
Super Easy Homemade Strawberry Ice Cream with 4 ingredients
Equipment
Ingredients
- 2 lb Frozen/fresh Strawberries
- 12 medium Fresh Strawberries
- 300 g Condensed Milk
- 500 ml Heavy Cream
- 20 g Sugar
Instructions
Macerate the fresh strawberries
- Cut Strawberries into small pieces
- Add half of the sugar, stir, and set it aside.
Ice Cream Mixture
- Put all the frozen strawberries in the food processor/blender.
- Add the other half of the sugar.
- Make Strawberry puree.
- Add condensed milk in a stand mixer, pour in the heavy cream.
- Whip the heavy cream until stiff peak.
- Fold in the strawberry puree to the cream mixture.
Freeze and serve
- Pour the mixture into a container.
- Mix in the macerated strawberries.
- Refrigerate overnight.
- Leave it on the room temperature for 5 minutes before serving.
Video
Notes
- You can skip macerated strawberries, I just love some fresh fruit and crunchiness.
- The Ice cream is good for 2 weeks. (If it ever lasts that long LOL)
- Leave the Ice cream in room temperature for 5 minutes before scooping, it won’t melt like liquid but super creamy and soft.
Nutrition
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Have you made the recipe? Tag me on Instagram @mrs5cookbook, I would love to see your creations!
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