This is an ‘easy peasy’ delicious strawberry cream recipe that requires no special ice cream churn, just a mixer to whip your cream to soft peaks. Make use of the fresh summer seasonal strawberries or use frozen ones during the colder months – either way it is really delicious!
Only a few ingredients but oh, wow its super good and can keep in a sealed container for a week.
Easy Strawberry Ice Cream
Ingredients (makes about 1 lt of ice cream)
Recipe and images by Jo O’Keefe for ele Magazine.
500 grams of strawberries, fresh or frozen
2 tablespoons sugar
I can of condensed milk
2 1/2 cups thickened cream
Cook the strawberries and the sugar in a saucepan until a jam like consistency forms (approx. 15 -20 minutes). *ele Tip – If you are using fresh strawberries you might need a tablespoon of water while the berries are cooking. Remove from heat and allow to cool.
Whip thickened cream with a mixer until you have stiff peaks. Add in the strawberry mix and keep whipping until the mixture is thick again.
Fold through the can of condensed milk using a spatula. Transfer the mixture to a container to freeze. Use a loaf tin or plastic container. Place in freezer until the ice cream has set. Serve and enjoy the sweet strawberry goodness!