Strawberry Ice Cream
Sweet and creamy strawberry ice cream features fresh strawberries blended into a rich, vanilla-infused base. Perfect for summer gatherings or a cool treat on a hot day, it combines fresh fruit flavor with smooth, luscious texture that appeals to all ages.
Ingredients
Instructions
- Pour 1 cup of sugar over the sliced strawberries and let stand, stirring occasionally until the sugar is dissolved.
- Blend the strawberries with the dissolved sugar until smooth.
- In a mixing bowl, beat the eggs.
- Add the condensed milk, Pet skim milk, and vanilla to the eggs and mix well.
- Combine the strawberry puree with the milk mixture.
- Pour the mixture into a freezer-safe container and freeze until firm.
Tips & Substitutions
For a richer flavor, consider adding a splash of lemon juice to the strawberries to enhance their natural sweetness. If you're short on time, you can use store-bought strawberry puree instead of blending fresh strawberries. This recipe can also be modified with different fruits; try using raspberries or peaches for a unique twist. For a creamier texture, substitute half of the skim milk with heavy cream.
Serving Suggestions
Serve this strawberry ice cream in bowls or cones, garnished with fresh strawberries or a drizzle of chocolate syrup for added indulgence. It pairs beautifully with Grandma Neuenfeldt'S Cocoa Fudge Cake for a delightful dessert combo. Consider serving it alongside a slice of Sour Cream Or Yogurt Cake for a refreshing contrast.
Storage & Reheating
Store any leftover strawberry ice cream in an airtight container in the freezer. It can last up to two weeks, but for the best texture, consume it within the first week. If the ice cream becomes too hard, let it sit at room temperature for a few minutes before scooping to soften slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Ice Cream contains roughly 1122 calories, with 19g protein, 193g carbohydrates, and 20g fat. It is an excellent source of calcium (53% of the Daily Value), protein (38% of the Daily Value), and vitamin C (32% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2268mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used in place of fresh ones. Just make sure to thaw them and drain any excess liquid before blending to maintain the right consistency. The flavor may be slightly different, but it will still yield a delicious ice cream.
How can I make this recipe dairy-free?
To make this strawberry ice cream dairy-free, substitute the condensed milk with a dairy-free alternative like coconut milk or almond milk. Use a dairy-free milk option for the Pet skim milk as well. The flavor may vary slightly, but it will still be tasty.
What can I do if my ice cream is too icy?
If your ice cream is too icy after freezing, try mixing in a little more cream or milk during the blending process. Additionally, ensuring that the mixture is well combined before freezing can help create a smoother texture. Churning the mixture in an ice cream maker can also prevent it from becoming too icy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).