Strawberry Ice Cream

Ingredients

• 454 gfresh strawberries, washed, patted dry and hulled
• 397 gsweetened condensed milk
• 5 mlpure vanilla extract or vanilla bean paste
• 2.5–5 mlpure strawberry extract (optional; 5 ml is suggested)
• 0.6 gsalt
• 480 mlheavy whipping cream
• Optional; to tastered food colouring

Instructions

1. 1

   Blend the berries

   Blend the strawberries in a blender or food processor until smooth. You should have just under 480 ml of purée.

2. 2

   Reduce the purée

   Pour the purée into a heavy-based saucepan and cook over medium heat, stirring often, until it has reduced by half to just under 240 ml. This can take 20–30 minutes.

3. 3

   Cool the purée

   Transfer the reduced purée to a heat-safe dish and let it cool completely. To speed this up, place it uncovered in the fridge if needed.

4. 4

   Mix the base

   In a large bowl, whisk together the condensed milk, cooled strawberry purée, vanilla, strawberry extract, salt and optional food colouring until combined. Set aside.

5. 5

   Whip the cream

   Put the cream in the bowl of a stand mixer fitted with a whisk attachment, or use a large bowl and a handheld mixer. Begin on low speed; once the cream starts to expand, raise the speed to medium-high and beat until stiff peaks form.

6. 6

   Fold the mixtures

   Gently fold half of the whipped cream into the condensed-milk mixture, then fold in the rest just until combined.

7. 7

   Fill the tin

   Spoon the mixture into a 23 × 13 cm loaf tin and smooth it into an even layer.

8. 8

   Freeze overnight

   Press cling film directly onto the surface of the mixture. Freeze overnight, or for at least 8 hours.

9. 9

   Scoop and serve

   Once the ice cream is completely frozen, scoop and serve.

What is strawberry ice cream?

Strawberry ice cream is a familiar American-style frozen dessert, made here without an ice-cream machine. Instead of churning a cooked custard, this version combines whipped cream with sweetened condensed milk.

Two forms of strawberry flavour do the work: fresh berries bring fruitiness, while a little extract can make that flavour more pronounced. Red food colouring is optional and affects appearance rather than texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 6g protein, 32g carbs, 22g fat.

The condensed milk and strawberries provide most of the carbohydrates, while the whipping cream supplies most of the fat and some protein. Serve a scoop with fresh fruit or alongside a lighter dessert component to balance the plate.

Why reduce the strawberries?

Berry purée: cooking it down concentrates its flavour and removes some of its water. That helps keep the finished ice cream from becoming overly icy.

Slow cooking: stir often and let the purée reduce gradually over medium heat. The volume cue—about half the starting amount—is more useful than rushing it.

The two-part base

Condensed milk: its sweetness and thick consistency form the base, so no separate sugar syrup is needed.

Whipped cream: beating it to stiff peaks adds air and gives the frozen mixture a light texture. Fold gently so you keep as much of that volume as possible.

Getting the texture right

Stiff peaks: the cream should hold its shape when the whisk is lifted, rather than drooping. Stop once it reaches that stage to avoid overbeating.

Gentle folding: incorporate the cream in two additions, turning the mixture over until no large streaks remain. Avoid vigorous stirring, which can deflate it.

Timing the freeze

Cool completely: the reduced purée needs to be cold before it meets the cream mixture. Warm purée can soften the whipped cream and slow the freeze.

Freeze fully: allow at least 8 hours, or leave it overnight as directed. Pressing cling film against the surface helps protect it while it freezes.

Serving ideas

Scooping: let the tin stand briefly at room temperature if the ice cream is too firm to scoop. Return it to the freezer promptly after serving.

Pairings: serve it on its own, with fresh strawberries, or alongside a simple cake or biscuit. These additions complement the fruit without changing the ice cream method.

Recipe notes & tips

• Pat the strawberries dry after washing so excess water does not go into the purée.
• Use the reduction in volume as your guide; the purée should be just under 240 ml.
• Let the purée cool completely before mixing it with the condensed milk.
• Start whipping the cream slowly to limit splashing, then raise the speed as it thickens.
• Fold in the whipped cream gently to preserve its airy texture.
• Press cling film directly onto the ice cream mixture before freezing.

Variations

• Skip the extract: Use only vanilla for a softer, more natural strawberry flavour.
• Add colour: Stir in a little red food colouring for a deeper pink appearance.
• Use vanilla paste: Choose vanilla bean paste in place of the extract for visible vanilla flecks.
• Make it berry-forward: Use the full 5 ml of strawberry extract for a stronger strawberry note.

Common mistakes to avoid

• Rushing the reduction: The purée may retain too much water; cook until it has reduced by about half.
• Mixing in warm purée: It can soften the whipped cream; wait until the purée is completely cool.
• Underwhipping the cream: It may not hold enough air; continue until stiff peaks form.
• Overmixing the fold: Vigorous stirring deflates the cream; fold only until combined.
• Freezing for too little time: The centre may remain soft; allow at least 8 hours.

How to store

Keep the ice cream covered in the freezer, with cling film pressed against its surface, and use within about 2 weeks for the best texture. It does not need reheating; let it stand briefly at room temperature if it is too firm to scoop.

Frequently asked questions