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–+ servings
Strawberry ice cream in a small white bowl.

4-Ingredient Strawberry Ice Cream

Julie Pollitt
Simple 4-ingredient strawberry ice cream: fresh strawberries, cream, condensed milk, vanilla. A perfect homemade treat for summer!
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Prep Time 15 minutes
Additional Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 340 kcal

Ingredients
  

  • 2 1/2 cups heavy cream
  • 15 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups hulled and halved strawberries
  • 1 cup chopped strawberries divided

Instructions
 

  • Add the halved strawberries to a food processor. Process for 30 seconds or until smooth, scraping the sides of the bowl as necessary (It’s ok if a few chunks remain).
  • Add the pureed strawberries to the bowl of a stand mixer along with the heavy cream, sweetened condensed milk, and vanilla extract. Beat using the wire whisk attachment until soft peaks begin to form.
  • Add 3/4 cup of the chopped strawberries and fold into the mixture.
  • Pour the ice cream mixture into a glass container or loaf tin. Smooth the surface, then sprinkle the remaining chopped strawberries on top.
  • Freeze the ice cream for a minimum of four to five hours.
  • Remove from the freezer for around five minutes before serving for easier scooping. 
  • Serve in bowls or ice cream cones.

Notes

Store this ice cream in a sealed, airtight container in the freezer for up to three months. Remove from the freezer five minutes before serving to allow the ice cream to soften for easy scooping.
Low-fat whipping cream will not work with this recipe. It must be full fat.
  • Fresh Strawberries: Use ripe and fresh strawberries for the best flavor. Wash, hull, and chop them before using.
  • Pre-freeze Ingredients: Before starting, ensure all your ingredients, especially the mixing bowl, are very cold. This helps in the whipping process.
  • Mash or Puree: Depending on your preference, you can either mash the strawberries for a chunkier texture or puree them for a smoother consistency.
  • Sweeten to Taste: Adjust the sweetness based on the ripeness of your strawberries. Remember, flavors are muted when frozen, so it's okay if your mixture is slightly sweeter than desired.
  • Use Full-Fat Ingredients: For a creamier texture, use full-fat ingredients like heavy cream and condensed milk. Low-fat ingredients will not work for this recipe.
  • Whip the Cream: Whip the mixture until stiff peaks form. This incorporates air into the mixture, which helps in achieving a creamy texture.
  • Fold Gently: When combining the strawberries with the whipped cream, fold gently to maintain the airiness.
  • Freezing: Pour the mixture into a shallow dish to speed up the freezing process. Cover with plastic wrap to prevent ice crystals from forming.
  • Serving: Before scooping, let the ice cream sit at room temperature for a few minutes to soften slightly. This makes it easier to scoop and enhances the flavor.
  • Customize: Feel free to add mix-ins like chocolate chips, crushed cookies, or swirls of strawberry jam for added texture and flavor.

    • Nutrition

    Calories: 340kcalCarbohydrates: 25gProtein: 5gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 82mgSodium: 70mgPotassium: 215mgSugar: 25gVitamin A: 988IUVitamin C: 1mgCalcium: 160mgIron: 0.1mg
    Keyword 4-ingredient strawberry ice cream, creamy strawberry ice cream, creamy texture, food processor, homemade ice cream, own homemade strawberry ice cream, simple ingredients, stiff peaks, sweetened condensed milk
    Tried this recipe?Let us know how it was!