Prep time: 15 mins | Freeze time: 6 hours | Servings: 6-8
Ingredients
Strawberry Puree:
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400g (14 oz) fresh strawberries, hulled and sliced
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2 tbsp granulated sugar
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1 tbsp fresh lemon juice
Ice Cream Base:
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2 cups (480ml) heavy whipping cream (cold)
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1 can (400g / 14 oz) sweetened condensed milk
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1 tsp pure vanilla extract
Instructions
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Prepare Strawberry Puree: Add sliced strawberries, sugar, and lemon juice to a small saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until the strawberries break down and soften. Mash lightly with a fork, remove from heat, and let the mixture cool completely.
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Whip the Cream: In a large chilled bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form (around 3–5 minutes).
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Combine Base: In a separate bowl, stir together the sweetened condensed milk and vanilla extract. Gently fold a third of the whipped cream into the condensed milk to lighten it, then fold in the remaining whipped cream until smooth and combined.
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Swirl Strawberries: Gently fold the cooled strawberry puree into the cream base. Keep a few streaks visible for a marbled look, or fold thoroughly for an even pink shade.
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Freeze: Transfer the mixture into a 9×5-inch loaf pan or freezer-safe container. Smooth the top with a spatula and press a sheet of parchment paper directly onto the surface to prevent ice crystals from forming.
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Set & Serve: Cover tightly and freeze for at least 6 hours, or overnight. Let it sit at room temperature for 5 minutes before scooping.
