Strawberry Ice Cream
What is more suitable for cooling down on a hot summer day than a bowl of homemade No-Churn Strawberry Ice Cream? This easy and delicious ice cream is loaded with fresh and flavourful strawberries!
Ingredients
- 1 pound Strawberries, Washed, hulled, and cut
- ¼ cup Granulated sugar
- 2¼ cups Heavy cream
- 1 teaspoon Vanilla extract
- ½ teaspoon Strawberry extract, Optional
- ¾ can Condensed milk
Instructions
- Place the sugar in a pan to caramelize it. It will melt and turn an amber colour. Do not stir the sugar, as it will crystallize. ¼ cup Granulated sugar
- Add the strawberries and stir until the strawberries are sauce-like and soft. Run the sauce through a coarse strainer. Add 2-3 tablespoons of the strawberry pulp into the strained juice to add some texture to the ice cream. Let the mixture cool down. 1 pound Strawberries
- Whip the heavy cream to soft peaks, then add vanilla extract and Strawberry extract if using.2¼ cups Heavy cream, 1 teaspoon Vanilla extract, ½ teaspoon Strawberry extract
- Add the condensed milk and gently mix. Pour the mixture into a casserole square dish. Drop a few tablespoons of the strawberry sauce on the ice cream and swirl it in. Do not blend it in. ¾ can Condensed milk
- Freeze the mixture for 4-6 hours. Put the ice cream in the fridge for half an hour before scooping and serving.
Nutrition
Calories: 390kcalCarbohydrates: 33gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 88mgSodium: 66mgPotassium: 289mgFiber: 1gSugar: 31gVitamin A: 1.09IUVitamin C: 35mgCalcium: 159mgIron: 0.4mg
Tried this recipe?Let us know how it was!