Ingredients
For the Strawberry Mixture
- 250 g fresh strawberries
- 3 tablespoons sugar
- 1 teaspoon lemon juice (optional)
For the Vanilla Ice Cream
- 500 ml heavy whipping cream, chilled
- 1 can (395 g) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 pinch of salt (optional)
Full Recipe
Step 1: Prepare the Strawberries
Wash the strawberries thoroughly under cold running water and remove their green stems. Cut the strawberries into small pieces and place them in a saucepan. Add 3 tablespoons of sugar and 1 teaspoon of lemon juice, if using.
Cook the strawberries over medium-low heat for about 8–12 minutes, stirring occasionally with a spoon. As they cook, the strawberries will release their juices and become soft. Mash them gently with a fork or spoon to create a thick strawberry sauce.
Continue cooking until most of the liquid has evaporated and the mixture becomes thick, similar to strawberry jam. This is important because excess water can make the ice cream icy instead of creamy.
Remove the saucepan from the heat and allow the strawberry mixture to cool completely. You can transfer it to a clean bowl and refrigerate it to speed up the cooling process. Never mix warm strawberry sauce into the whipped cream.
Step 2: Whip the Cream
Take 500 ml of cold heavy whipping cream from the refrigerator and pour it into a large, clean mixing bowl. For the best results, use cream with approximately 35% fat content.
Using an electric hand mixer, beat the cream on medium speed for about 2–3 minutes, then increase the speed if needed. Continue beating until the cream becomes thick and forms stiff peaks. This means that when you lift the beaters, the cream holds its shape without falling back into the bowl.
Be careful not to overwhip the cream, as it may become grainy and start turning into butter.
Step 3: Prepare the Vanilla Ice Cream Base
In a separate bowl, pour in the sweetened condensed milk. Add 2 teaspoons of vanilla extract and a small pinch of salt, if desired. Mix everything until well combined.
The condensed milk gives the ice cream its sweetness and smooth texture, while the vanilla adds a rich, fragrant flavor.
Now add the condensed milk mixture to the whipped cream in two or three portions. Using a silicone spatula, gently fold the ingredients together with slow, circular movements. Continue until the mixture is smooth, thick, and evenly combined.
Avoid stirring too vigorously because you want to preserve the air in the whipped cream. This will help create soft, creamy ice cream without needing an ice cream machine.
Step 4: Create the Strawberry and Vanilla Layers
Take a clean, freezer-safe container, preferably a loaf pan or a container with a lid.
Spread half of the vanilla ice cream mixture evenly across the bottom of the container. Spoon some of the cooled strawberry sauce over the surface, distributing it evenly.
Add the remaining vanilla mixture on top, followed by the rest of the strawberry sauce.
Using a butter knife or skewer, gently swirl the strawberry sauce through the vanilla base. Make a few figure-eight movements to create beautiful pink and white patterns.
Do not mix everything completely, because you want distinct strawberry swirls throughout the vanilla ice cream. If you prefer a completely pink strawberry-vanilla ice cream, you can gently fold some of the strawberry sauce directly into the base before freezing.
Step 5: Freeze the Ice Cream
Smooth the surface with a spatula. Cover the container tightly with its lid. If the container does not have a lid, cover it securely with cling film or aluminium foil.
Place the container in the freezer for at least 6–8 hours, or preferably overnight, until the ice cream is completely firm.
Avoid opening the freezer repeatedly during this time, as temperature changes can affect the texture.
Step 6: Serve Your Homemade Ice Cream
Once the ice cream is fully frozen, remove it from the freezer and let it stand at room temperature for approximately 5 minutes to soften slightly.
Dip an ice cream scoop into warm water, shake off the excess water, and scoop the ice cream into bowls or cones.
Garnish with fresh strawberry slices, a little strawberry sauce, or white chocolate shavings if desired.
Your homemade strawberry and vanilla ice cream is ready to enjoy! It will have a creamy vanilla flavor, sweet strawberry ribbons, and a deliciously smooth texture.
Storage: Keep the ice cream in an airtight container in the freezer for up to 2 weeks for the best flavor and texture. Always use a clean scoop when serving.