Yield

8–10 servings

Prep Time

25 minutes

Chill Time

4–6 hours (or overnight)

Ingredients

For the Strawberry Mixture

• 4 cups fresh strawberries, washed and diced
• ½ cup granulated sugar
• 1 tablespoon lemon juice

Ice Cream Base

• 2 cups heavy whipping cream
• 1 cup whole milk
• 1 can (14 oz/397 g) sweetened condensed milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Optional

• A few drops pink food coloring (if you want a brighter pink color)

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Instructions

Step 1: Prepare the Strawberries

1. Mix diced strawberries with sugar and lemon juice.
2. Let sit for 20–30 minutes.
3. Mash about half the berries, leaving the rest chunky.

Step 2: Make the Ice Cream Base

1. In a large bowl combine:
   • Heavy cream
   • Whole milk
   • Sweetened condensed milk
   • Vanilla
   • Salt
2. Whisk until smooth.

Step 3: Combine

Fold the strawberry mixture into the ice cream base.

Step 4: Freeze

Ice Cream Machine

• Churn according to the manufacturer’s instructions (20–30 minutes).
• Fold in extra fresh strawberry pieces.
• Freeze another 2–4 hours.

No-Churn Version

• Whip the heavy cream to stiff peaks.
• Fold in the condensed milk, vanilla, and strawberry mixture.
• Freeze for 6–8 hours.

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To Serve Like the Picture

Layer in a clear cup:

• Ice cream
• Fresh strawberry chunks
• Ice cream
• More strawberries
• Top with 2–3 scoops
• Garnish with fresh strawberries
• Serve with a spoon or smoothie straw.

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Nutrition Information (Approximate)

Per serving (1 cup)

• Calories: 360
• Carbohydrates: 35 g
• Protein: 5 g
• Fat: 23 g
• Saturated Fat: 14 g
• Cholesterol: 80 mg
• Sodium: 90 mg
• Sugar: 31 g
• Fiber: 2 g
• Vitamin C: 45 mg
• Calcium: 150 mg
• Potassium: 240 mg

Nutrition values are estimates and vary depending on the exact ingredients used.

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Tips

• Use ripe, sweet strawberries for the best flavor.
• Chill the mixture before freezing for a creamier texture.
• Add extra strawberry pieces after churning to keep them intact.
• Freeze in a shallow container to speed up freezing.
• Let the ice cream sit at room temperature for 5–10 minutes before scooping.

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Storage

• Freeze in an airtight container for up to 2 weeks.
• Press plastic wrap directly onto the surface to reduce ice crystals.

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Frequently Asked Questions (Q&A)

Q: Can I use frozen strawberries?
Yes. Thaw and drain them well before using.

Q: Can I make this without an ice cream machine?
Yes. The no-churn method works well.

Q: Can I reduce the sugar?
Yes, but the ice cream may become firmer because sugar helps keep it soft.

Q: Can I use low-fat milk?
You can, but the texture will be less creamy.

Q: Why is my ice cream icy?
Too much water from the fruit or insufficient fat can cause ice crystals. Drain excess strawberry juice if needed and use full-fat dairy.

Q: Can I add mix-ins?
Yes. Try:

• White chocolate chips
• Cheesecake pieces
• Graham cracker crumbs
• Chocolate chunks
• Strawberry jam swirls

Q: How long does homemade ice cream last?
It is best enjoyed within 1–2 weeks for the freshest flavor and texture.

Q: Can I make it dairy-free?
Yes. Substitute coconut cream for heavy cream and use sweetened condensed coconut milk.

This recipe produces a rich, creamy strawberry ice cream with visible fresh strawberry pieces, similar in