Strawberry Ice Cream Recipe With Heavy Cream

So, you’ve scrolled past one too many aesthetically pleasing dessert reels and now your sweet tooth is doing the Macarena, huh? And it’s not just any sweet tooth, it’s a “I need something ridiculously creamy, fruity, and stat!” kind of sweet tooth. But also, you’re wearing sweatpants and the idea of leaving the house is, frankly, insulting. Been there, friend, been there. Good news! We’re about to whip up some strawberry ice cream that’s so easy, your inner procrastinator will actually high-five your inner chef. Let’s do this!

Why This Recipe is Awesome

Okay, so why should this be your next culinary masterpiece (or at least, your next successful snack attempt)? First off, it’s no-churn. Read that again. NO. CHURN. Meaning you don’t need a fancy, loud machine taking up precious counter space. All you really need is a mixer (handheld or stand, your choice, boss) and some freezer real estate.

Secondly, it’s practically idiot-proof. Seriously, if I can make it without setting off the smoke detector, you’re golden. Thirdly, it uses heavy cream, which, let’s be honest, is basically a hug in liquid form. The result? Velvety, dreamy, intensely strawberry ice cream that tastes like summer took a dip in a cloud. Your taste buds will thank you, your future self will thank you, and probably your cat, too, for not having to witness another kitchen disaster.

Ingredients You’ll Need

Gather your troops, folks! This isn’t a long list, which means fewer trips to the grocery store (win!).

• Heavy Cream (2 cups): Go for the good stuff. This is the star of the show, the Beyoncé of dairy. Chilled, please! This is super important for whipping properly.
• Strawberries (about 1 pound / 2 cups chopped): Fresh is best for that vibrant flavor, but frozen (thawed) works in a pinch if you’re feeling extra lazy. Make sure they’re ripe and juicy!
• Sweetened Condensed Milk (1 can, 14 oz): The magic potion! This little can brings all the sweetness and keeps your ice cream gloriously smooth. Do NOT confuse it with evaporated milk. Seriously, don’t.
• Vanilla Extract (1 teaspoon): Just a splash to enhance those sweet berry notes. Don’t skip it; it’s like the quiet background singer making the lead shine brighter.
• Pinch of Salt (optional, but recommended): A tiny whisper of salt can really make the flavors pop. Trust me on this one.

Step-by-Step Instructions

Alright, apron on (or don’t, I’m not your mom), let’s get cooking! Or, well, mixing and freezing.

1. Prep Your Strawberries: Wash those beautiful berries, hull them (remove the green tops), and chop them into smaller pieces. You can roughly mash about half of them with a fork for a chunkier texture, or blend all of them into a smooth purée using a blender or food processor. If you’re blending, a touch of the sweetened condensed milk can help it along.
2. Whip the Cream: Pour your very cold heavy cream into a large mixing bowl. Using an electric mixer (with a whisk attachment if you have one), whip the cream on medium-high speed until it forms stiff peaks. This means when you lift the whisk, the peaks hold their shape and don’t flop over. Don’t over-whip into butter, though!
3. Combine the Sweetness: In a separate bowl, gently fold together the sweetened condensed milk, vanilla extract, and that tiny pinch of salt. Stir until it’s all happy and combined.
4. Marry the Mixtures: Now for the grand wedding! Carefully fold the strawberry mixture (purée or mashed) into the sweetened condensed milk mixture. Then, gently fold this strawberry-milk mixture into your whipped cream. The key word here is gently; you want to keep that lovely airy volume you worked so hard for.
5. Chill Out: Pour your glorious pink concoction into a freezer-safe container. A loaf pan works perfectly, or any shallow container with a lid. Cover it with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals.
6. Patience, Grasshopper: Freeze for at least 6 hours, but ideally overnight, until firm. I know, I know, the waiting is the hardest part. Distract yourself with a good book or binge-watching something.

Common Mistakes to Avoid

Don’t be that person! Here are a few pitfalls to dodge for ultimate ice cream success.

• Warm Cream Woes: Trying to whip heavy cream that isn’t straight outta the fridge is like trying to convince a cat to take a bath. It just won’t work right. Always use super chilled cream.
• Over-Whisking: Whipping cream past the “stiff peaks” stage lands you in butter territory. Great for toast, not so much for ice cream. Stop when the peaks hold.
• Impatient Freezing: Scooping too early leads to a soupy mess, not dreamy ice cream. Give it time to firm up. IMO, overnight is best.
• Ignoring the Plastic Wrap: Skipping the direct plastic wrap touch on the surface invites ice crystals, turning your smooth treat into a crunchy disappointment. Don’t skimp on this step!
• Using Evaporated Milk by Mistake: These two cans look similar, but their contents are vastly different. Sweetened condensed milk is sweet and thick. Evaporated milk is just… milk. Using it will result in an unsweetened, icy disaster.

Alternatives & Substitutions

Feeling rebellious? Or just ran out of something? Here are some tweaks!

• Other Berries: Blueberries, raspberries, or even a mixed berry blend would be fantastic! Just follow the same prep steps. Blackberries can be a bit seedy, so you might want to strain their purée.
• Sugar Level Adjustment: Want it less sweet? You could try reducing the sweetened condensed milk by a couple of tablespoons, but remember it also affects the texture. For a healthier twist, a sugar-free condensed milk alternative might work, but I haven’t personally tested it.
• Add-ins Galore: Stir in some chocolate chips, white chocolate chunks, or even a swirl of fudge or caramel before freezing. FYI, this is where the real fun begins!
• Dairy-Free Dream? You might be able to use full-fat canned coconut cream (chilled overnight and just scoop out the thick cream) instead of heavy cream for a dairy-free version, but the flavor profile will obviously shift to a coconut-strawberry vibe. Worth a shot if you’re adventurous!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Do I absolutely need an ice cream maker for this recipe? Nope! That’s the beauty of it! This is a no-churn recipe, meaning your freezer does all the heavy lifting. How cool is that?
• My ice cream turned out icy, what went wrong? Uh oh! Did you cover it properly with plastic wrap directly touching the surface? That’s usually the culprit for ice crystals. Also, make sure your heavy cream was properly whipped to stiff peaks!
• How long can I store this homemade ice cream? It’s best enjoyed within 1-2 weeks for optimal creaminess. Beyond that, it might start getting a bit icy, but it’s usually devoured long before then, right?
• Can I use frozen strawberries instead of fresh? Absolutely! Just make sure they’re thawed first, then drain any excess liquid before puréeing or mashing. Don’t want extra water messing with our creamy vibe!
• Is it possible to reduce the sugar in this recipe? Well, technically yes, but remember that sweetened condensed milk is key for both sweetness and texture. Reducing it too much might make your ice cream less creamy and more icy. You could try adding a little less, but proceed with caution!
• Can I make a bigger batch? Go big or go home! Just double all the ingredients and make sure you have a large enough freezer-safe container. More ice cream, more happiness!

Final Thoughts

And there you have it, superstar! You’ve just unlocked the secret to ridiculously easy, intensely delicious homemade strawberry ice cream. No fancy gadgets, no complicated steps, just pure, unadulterated, creamy bliss. So go ahead, scoop yourself a generous portion (or two, I’m not judging), kick back, and enjoy the fruits of your very minimal labor. Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it!