Strawberry Ice Cream

This homemade strawberry ice cream is creamy, fresh, and incredibly easy to make, without an ice cream maker. Sweet strawberries, velvety cream, and condensed milk create a soft and airy ice cream. When the slightly thawed strawberries are blended, the puree naturally becomes a bit thick and rich, giving the ice cream extra flavor and a delightful texture. Perfect as a quick summer dessert, for warm evenings, or whenever you crave something sweet and refreshing from the freezer. The recipe requires few ingredients and minimal effort, yet tastes like real homemade ice cream from an ice cream parlor.

• 2 dl heavy cream
• about 220 g sweetened condensed milk
• 175 g frozen strawberries
• 1 tbsp honey
• 1 pinch flaky salt
• 1 tsp vanilla extract or vanilla sugar (optional)

1. Whip the cream
   Whip the heavy cream to soft to medium peaks. Do not overwhip.
2. Mix in the base
   Gently fold in the sweetened condensed milk, honey, flaky salt (and optionally vanilla). Stir carefully to retain as much air as possible.
3. Prepare the strawberries and fold in at the end
   Lightly thaw the strawberries for 5–10 minutes and blend into a puree. Gently fold the strawberry puree into the ice cream mixture until you achieve a slightly marbled “chunky” effect. Do not overmix.
4. Freeze
   Pour into a mold and freeze for 3–5 hours.
5. Optional extra step
   Feel free to stir once after 1.5–2 hours for a smoother and softer consistency.

Take the ice cream out of the freezer 10–15 minutes before serving so that it softens enough.