Homemade Strawberry Ice Cream
This easy ice cream recipe results in a creamy dessert that's strong on fresh strawberry flavor.
Servings: 6 servings
Calories: 533kcal
Ingredients
- 1 can sweetened condensed milk 14 ounces
- 2 cups heavy whipping cream cold
- ½ teaspoon vanilla extract
- ½ quart strawberries
Instructions
- With a mixer, beat heavy whipping cream until thick.
- Remove stems and puree strawberries in a food processor for 15-20 seconds. If you don't have a food processor, use a potato masher to smash the berries. This will result in a slightly chunkier ice cream.
- Fold in sweetened condensed milk, vanilla, and strawberries just until smooth.
- Next, spoon ice cream into a freezer safe container.
- Freeze for 5-6 hours or overnight. When it is time to serve, remove the container from the freezer and let sit on the counter for 5-10 minutes before serving to soften.
Notes
Makes (6) ½ cup servings.
This ice cream does need to spend five or six hours in the freezer, so you’ll need to plan ahead for your dessert!
Nutrition
Calories: 533kcal | Carbohydrates: 50g | Protein: 9g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 107mg | Potassium: 562mg | Fiber: 3g | Sugar: 46g | Vitamin A: 1361IU | Vitamin C: 95mg | Calcium: 265mg | Iron: 1mg