Strawberry ice cream without an ice cream maker
Votes: 1
Time: 5 hours 25 minutes
Complexity: easily
Quantity: 8 tbsp. (2 l.)
Complexity: easily
Quantity: 8 tbsp. (2 l.)
To make delicious ice cream like the best, you don't need an ice cream maker at home. The secret is whipped cream and condensed milk. Mix them together and freeze them. For strawberry ice cream, stir chopped frozen strawberries into the condensed milk. It's delicious, but if you like ice cream with toppings, you can add any of the suggested toppings: salted pretzels in yogurt glaze, donuts with jam, or a unique balsamic reduction. All three pair perfectly with strawberries. You'll just have to choose.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Ice cream
- 450 g frozen strawberries, leave at room temperature for 10 minutes
- 400 g of condensed milk with sugar
- 2 tsp vanilla extract or vanilla paste
- A pinch of fine salt
- 2 cups heavy cream, cold
Flavor options
- Pretzel: 1.5 cups yogurt-glazed pretzels
- Donut: 3 jam doughnuts, cut into small pieces
- Balsamic: 2 tbsp reduced balsamic vinegar (Simmer 0.5 cups vinegar until reduced to 2 tbsp; cool.)
- Special equipment: a 22 x 12 x 7 cm metal loaf pan, chilled
We recommend
Recipes with similar ingredients: strawberry, condensed milk, vanilla extract, cream, pretzel, donuts, balsamic vinegar
Cooking the dish according to the recipe:
- Ice cream: Puree the strawberries in a food processor until they form pea-sized pieces. Add the condensed milk, vanilla, and salt. Mix well and transfer to a medium bowl.
- Using a mixer on medium-high speed, beat the heavy cream until stiff peaks form, about 2 minutes. Using a rubber spatula, fold about 1 cup of the whipped cream into the strawberry mixture, then fold this mixture into the remaining whipped cream. Pour into a chilled 9 x 5 x 3-inch metal pan, cover, and freeze until thick and creamy and slightly soft, about 2 hours. Spoon in any of the suggested toppings. Cover and return to the freezer for at least 3 hours, or until firm.
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