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 thoroughly, remove stems and cut the berries in half.
Blend the strawberry mixture
Place strawberries, condensed milk, milk, vanilla and lemon juice into the blender.
Process until creamy
Blend for one to two minutes until you have a smooth pink mixture without large fruit chunks.
Whip the cream
In a large bowl, whip the cream until it increases in volume and forms soft peaks.
Soften the cream cheese
In a separate bowl, gently whisk the cream cheese until smooth and lump-free, then add it to the whipped cream.
Add the strawberry mixture
Pour the blender mixture into the cream. Fold gently with a spatula to preserve air in the cream.
Transfer to container
Place the mixture into a container with a lid. Smooth the surface with a spatula.
Freeze
Place the ice cream in the freezer for at least 6 hours, preferably overnight.
Serve
Remove the ice cream from the freezer 5–10 minutes before serving to make scooping easier. Form scoops with an ice-cream scoop and garnish 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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