Strawberry Ice Cream

Strawberry ice cream is such a refreshing classic! You can make it with or without an ice cream maker. I’ll give you both versions:

🍓 Classic Strawberry Ice Cream (with ice cream maker)

Ingredients:

• 2 cups fresh strawberries (hulled)

• ¾ cup sugar, divided

• 2 cups heavy cream

• 1 cup whole milk

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Blend strawberries with ¼ cup sugar until smooth (you can leave it chunky if you like bits).

2. In a bowl, whisk cream, milk, remaining ½ cup sugar, vanilla, and salt.

3. Stir in strawberry puree. Chill mixture in the fridge for 1–2 hours.

4. Pour into ice cream maker and churn according to instructions (about 20–25 mins).

5. Transfer to a container, freeze 4 hours, then scoop and enjoy!

🍓 No-Churn Strawberry Ice Cream (no machine needed)

Ingredients:

• 2 cups heavy cream (cold)

• 1 can (14 oz / 400g) sweetened condensed milk

• 2 cups strawberries (pureed or chopped)

• 1 tsp vanilla extract

Instructions:

1. Blend strawberries into a puree (leave some chunks if you like).

2. Whip heavy cream until stiff peaks form.

3. In another bowl, mix condensed milk, vanilla, and strawberry puree.

4. Gently fold in whipped cream until smooth.

5. Pour into a loaf pan, cover, and freeze at least 6 hours or overnight.

✨ Optional add-ins: swirl in strawberry jam, add white chocolate chunks, or even cheesecake bites for a deluxe version.