Strawberry Ice Cream

A simple, silky, no-cook recipe for old-fashioned strawberry ice cream.

  Strawberry Ice Cream

  • 2 cups (16oz/450 ml ) cold heavy whipping cream ( all purpose cream or heavy cream)
  • 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (6oz/170g) fresh or frozen strawberries, pureed then strained

  1. Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
  2. Turn off the machine and pour the condensed milk into the whipped cream.
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