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Prep time:<\/b> 15 mins | Freeze time:<\/b> 6 hours | Servings:<\/b> 6-8<\/p>\n
Ingredients<\/b><\/p>\n
Strawberry Puree:<\/b><\/p>\n 400g (14 oz) fresh strawberries, hulled and sliced<\/p>\n<\/li>\n 2 tbsp granulated sugar<\/p>\n<\/li>\n 1 tbsp fresh lemon juice<\/p>\n<\/li>\n<\/ul>\n Ice Cream Base:<\/b><\/p>\n 2 cups (480ml) heavy whipping cream (cold)<\/p>\n<\/li>\n 1 can (400g \/ 14 oz) sweetened condensed milk<\/p>\n<\/li>\n 1 tsp pure vanilla extract<\/p>\n<\/li>\n<\/ul>\n Instructions<\/b><\/p>\n Prepare Strawberry Puree:<\/b> Add sliced strawberries, sugar, and lemon juice to a small saucepan over medium heat. Cook for 8\u201310 minutes, stirring occasionally, until the strawberries break down and soften. Mash lightly with a fork, remove from heat, and let the mixture cool completely.<\/p>\n<\/li>\n Whip the Cream:<\/b> In a large chilled bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form (around 3\u20135 minutes).<\/p>\n<\/li>\n Combine Base:<\/b> 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.<\/p>\n<\/li>\n Swirl Strawberries:<\/b> 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.<\/p>\n<\/li>\n Freeze:<\/b> 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.<\/p>\n<\/li>\n Set & Serve:<\/b> Cover tightly and freeze for at least 6 hours, or overnight. Let it sit at room temperature for 5 minutes before scooping.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":" Prep time: 15 mins | Freeze time: 6 hours | Servings: 6-8 Ingredients Strawberry Puree: 400g (14 oz) fresh strawberries, hulled and sliced 2 tbsp granulated sugar 1 tbsp fresh lemon juice Ice Cream Base: 2 cups (480ml) heavy whipping cream (cold) 1 can (400g \/ 14 oz) sweetened condensed milk 1 tsp pure vanilla […]<\/p>\n","protected":false},"author":1,"featured_media":16755,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-16754","post","type-post","status-publish","format-standard","has-post-thumbnail","category-swoosh0018"],"yoast_head":"\n\n
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