There’s nothing quite like ice cream on a hot summer day. One of my favorite things to make in the summer is homemade strawberry ice cream made with fresh strawberries. It’s so rich and creamy and full of fresh strawberry flavor. It’s the perfect treat after dinner, or in the middle of the afternoon when you just want to be lazy.
I don’t own an ice cream maker, so I mixed all the ingredients up using my KitchenAid stand mixer.
Using an ice cream maker offers a smoother, more “professional” ice cream, and there is something so amazing about slow churned ice cream. It reminds me of my childhood when my American grandfather would hand-churn ice cream with ice using one of those old-fashioned machines. Eventually, I think I’ll invest in an ice cream maker, but for now I have to make no-churn ice cream recipes.
My son loves fresh strawberries, so I always keep in a fresh container on hand. I used this strawberry ice cream recipe from the Food Network to make this ice cream, but I substituted the 1 cup of frozen strawberries for a one pound container of fresh strawberries. The result was so, so good.
Like most homemade ice creams, it is pretty hard after you freeze it. I recommend that you’ll let it sit on the counter for 10-20 minutes so that it softens before you can scoop it.
If you have suggestions on how to make homemade ice cream less hard, let me know. But despite that inconvenience, this homemade strawberry ice cream was delicious and didn’t last for very long in our house.
Homemade Strawberry Ice Cream
- 1 package fresh strawberries, cut into bite-sized pieces
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 pinch salt
- 2 cups heavy cream
- Chill a metal loaf pan in the freezer.
- Wash and chop the fresh strawberries into bite-sized pieces. In a bowl, mix together the cut strawberries, condensed milk, vanilla extract, and pinch of salt. Set aside.
- In a stand mixer, whip the cream on medium-high speed for 2-3 minutes, or until stiff peaks appear.
- Fold in the strawberry mixture into the whipped cream using a rubber spatula. Mix until it's well-blended.
- Pour the mixture into the frozen metal loaf pan. Cover with plastic wrap and freeze for 3-4 hours.
- When ice cream is completely frozen and fresh out of the freezer, let sit on the counter for 10-15 minutes until it's scoop-able. Serve with fresh strawberries or raspberries and enjoy!