Thursday, July 6, 2017

3 Ingredient Homemade Strawberry Ice Cream

  • This past weekend, our family went strawberry picking at a local farm here in Barrie.  Needless to say, we arrived home with strawberries galore; some for snacking on throughout the week, and others destined for the freezer,  for future use in smoothies, jam, or pie baking!  I remembered that I had an easy recipe for strawberry ice cream in a magazine somewhere at home. Well, I found it and decided to give it a go.  You can find the original recipe online here: strawberry ice cream  This was my first attempt at making ice cream and you won't believe how simple it is to make.  All you need are three ingredients - strawberries, heavy cream, and sweetened condensed milk. And you don't need an ice cream maker, either! 
  • I've had quite a few people request the recipe since seeing my story on Instagram yesterday, so I thought I'd share it here with you today.  
  • I doubled the original recipe to serve the four of us here at home.  You can easily half the recipe, if you prefer.

  • Ingredients:

  • 450 g strawberries (rinsed, hulled, and chopped finely)
  • 2 cups heavy whipping cream (35%)
  • 1 300-ml can sweetened condensed milk
  • Directions:
  • Boil strawberries in a medium saucepan (do not add water) over high heat until they are mushy and all the liquid has evaporated, approximately 10 minutes. Strawberries should measure 2/3 cup after boiling.  Chill completely in the refrigerator. Add cooled strawberry mixture to sweetened condensed milk in a bowl and stir until well blended.  Set aside. 
  • Beat cold cream in a medium bowl using an electric mixer on medium speed, until soft peaks form. Reduce speed to low and beat in sweetened condensed milk/strawberry mixture until just combined.  Mixture should be smooth and fluffy. 
  • Pour mixture into a resealable container.  Freeze until firm, preferably overnight.  If you divide the mixture into two containers, it will freeze in less time.  Enjoy! 

After sitting for 8 hours in the freezer yesterday, the ice cream still wasn't as firm as I would like, so I left it in the freezer overnight.  It was the perfect consistency when I checked this morning.  Patience is key!  Although, my husband was perfectly happy to devour soft and melty strawberry ice cream after our dinner last night.  Ah-ha-ha!

You will not be disappointed with this recipe. This ice cream turned out incredibly creamy and berry delicious.  It's a keeper!  I hope you will enjoy adding it to your recipe box, as well!