Ingredients
Ice Cream Base
- 2 cups heavy cream (do not substitute with Cool Whip)
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk (or fat-free sweetened condensed milk)
Strawberry Mixture
- 1 ½ cups fresh strawberries (pureed or mashed)
- Optional: red food coloring for vibrant color
- Optional: 1/2 teaspoon vanilla extract or strawberry extract
Instructions
- Prepare the Strawberries: Mash or puree the fresh strawberries to your desired consistency and set aside some for topping later if desired.
- Whip the Cream: Using a mixer on medium-high speed, whip the heavy cream until stiff peaks form, ensuring the cream holds its shape firmly.
- Combine Ingredients: Gently fold the sweetened condensed milk and most of the mashed strawberries into the whipped cream. Add optional red food coloring or vanilla/strawberry extract here if using. Carefully mix to maintain the airy texture.
- Freeze the Mixture: Pour the combined mixture into a 9 x 5-inch loaf pan or a 2-quart freezer-safe container. Cover tightly with a lid, plastic wrap, or foil to prevent air exposure.
- Freeze Until Firm: Place in the freezer for 4 to 6 hours or until the ice cream is fully firm.
- Serve: Before serving, remove the ice cream from the freezer and let it sit for about 20 minutes to soften slightly for easy scooping and the best texture.
Notes
- Do not use Cool Whip as a substitute for heavy cream; it will not whip properly.
- You can adjust the strawberry amount for more or less fruity flavor.
- Add extracts and food coloring to enhance flavor and appearance if desired.
- Softening the ice cream before scooping ensures a creamier and more enjoyable texture.
- Use airtight containers to prevent ice crystals and freezer burn.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
