Recipe Source: BEST RECIPE BOX
The idea of making your own ice cream might sound crazy and hard, but this easy homemade strawberry ice cream recipe will make you want to try doing it at home! You just need to have 3 simple ingredients, and you can easily make smooth and creamy ice cream anytime you want!
Why is Homemade Ice Cream Better?
Homemade ice creams are better for one obvious reason: they’re so much healthier compared to store-bought ice creams! One of the biggest issues with store-bought ice cream is its high sugar content. When you make your own ice cream, you have much more control over how much sugar you consume and can even substitute healthier options.
Artificial flavorings are frequently added to commercially produced ice creams to enhance their flavors, but you can omit them entirely and achieve a similar result using natural ingredients when you create your own ice cream. The best thing about making your own ice cream is that you have full control over what to put in it and you don’t have to worry about whether the ingredients are fresh or not. You can even ditch dairy milk and opt for plant-based alternatives if you want! You can use honey or no sugar at all! Be creative and use any ingredient to make any flavor you like!
The fresh strawberry flavor in this recipe will blow your mind! It is a no-churn and eggless homemade strawberry ice cream recipe that’s incredibly creamy, has no ice crystals and is perfectly scoopable. You just need 3 ingredients, making it easy to make even without using an ice cream maker!
How to Make Homemade Strawberry Ice Cream?
2 cups (480 ml) heavy whipping cream (not to be confused with half & half)
397g sweetened condensed milk
454g fresh strawberries or frozen strawberries, plus a few additional pieces for garnish
- Mash strawberries in a bowl and set them aside. If using thawed frozen strawberries, drain the excess juices and water first, then mash the strawberries, but if you’re using fresh strawberries, please keep the juices.
- In a large mixing bowl, using a stand mixer or electric hand mixer, add all the ingredients, both the heavy whipping cream and sweetened condensed milk.
- Whip the heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed, and as the cream thickens, increase the speed). Be careful and try your best not to over-mix or “break” the whip cream mixture.
- Pour the mashed strawberries into the mixture and gently fold them in until combined.
- Pour the whipped mixture into a freezer-safe container. You can use a bread pan as a container.
- Top with a few slices of strawberries for garnish, then cover and freeze for at least 4 to 5 hours.
- You can have a “soft serve” type ice cream after you freeze it for at least 3 to 4 hours.
- If you prefer a more firm texture, freeze for at least 5 to 6 hours or overnight.