Strawberry ice cream

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1/2 454-g container
strawberries, finely chopped
1 cup
35% cream
1/2 300-mL can


  • BOIL strawberries in a medium saucepan (without added water) over high until strawberries are mushy and all liquid has evaporated, 8 to 10 min. Strawberries should measure 1/3 cup. Chill until completely cool. Add strawberry mixture with sweetened condensed milk.
  • BEAT cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min. Reduce speed to low and beat in sweetened condensed milk and strawberry mixture until just combined. Mixture should be smooth and fluffy.
  • SCRAPE mixture into a resealable container. Freeze until firm, 6 hours.


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