Homemade Creamy Strawberry Ice Cream
Equipment
Ingredients
Main Ingredients
fresh strawberries (fresh)
500 g
condensed milk (canned)
395 g
whipping cream (very cold)
200 ml
cream cheese (room temperature)
200 g
milk
120 ml
vanilla extract
1 tsp
lemon juice
1 tbsp
Instructions
Prepare the strawberries
Wash the strawberries very well, remove the stems and cut them in half.
Blend the strawberry mixture
Place the strawberries, condensed milk, milk, vanilla, and lemon juice in the blender.
Process until a cream is obtained
Blend for one or two minutes until a pink, uniform mixture and no large fruit chunks are left.
Whisk the cream
In a large container, whisk the cream until it increases in volume and forms soft peaks.
Soften the cream cheese
In another container, gently whisk the cream cheese until smooth and lump-free. Then, incorporate it into the whipped cream.
Add the strawberry mixture
Pour the blender preparation over the cream. Mix with a spatula using smooth and enveloping movements to preserve the air in the cream.
Transfer to a container
Place the mixture in a mold or container with a lid. Smooth the surface with a spatula.
Freeze
Put the ice cream in the freezer for at least 6 hours, although it is better if left overnight.
Serve
Remove the ice cream from the freezer about 5 to 10 minutes before serving to make it easier to take out. Form the balls with an ice cream spoon and decorate with fresh strawberries.
Original recipe
Storage
Store in an airtight container in the freezer. For best texture, consume within 2 weeks.
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