Enjoy creamy homemade fresh strawberry ice cream made with real fruit for a sweet and refreshing summer treat.
Fresh strawberry ice cream is a sweet and creamy treat made with real strawberries. It is easy to prepare at home and tastes better than store-bought. With its fruity flavor and smooth texture, this ice cream is perfect for summer days or as a simple dessert anytime.
Fresh Strawberry Ice Cream
Course: Dessert
Cuisine: Global vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Passive Time: 360 minutes
Servings: 8
Ingredients
- Jam For the Quick
- 400 gms Strawberries
- 100 gms Caster Sugar
- 1/2 tsp Lemon juice
- Pinch of Salt
- Strawberry For the Puree
- 250 gms strawberries
- 85 gms icing sugar
- Ice Cream For the
- 180 gms whipping cream, chilled (should have 30 % and upwards of fat content, please check before buying or else it won’t whip)
- 115 gms condensed milk
- 85 gms icing sugar (adjust this to taste, if the strawberries in puree were sweeter than my batch, you might need less here. Keep in mind that flavours will ‘mute’, i.e., be less sweet once frozen)
Instructions
- Start with Jam – Hull (remove white part) strawberries and cut in half. Place in a heavy-bottomed pan and sprinkle the caster sugar all over them. Let them stand for 10 mins.
- Then place the pan on medium flame & bring the mixture to a boil.
- Add salt and lemon juice & reduce flame to low. Mash the berries slightly and cook them for an additional 10 to 15 minutes, or until the jam coats the back of a spoon.
- Pour into a clean glass container and set aside to cool completely.
- For Puree -Hull and roughly chop strawberries and blend with icing sugar in a blender.
- For Ice Cream – Pour the chilled cream into a large bowl & use a whisk to whip it up to a soft peak stage. Now add the condensed milk, icing sugar, and fruit puree and whisk until completely combined.
- Add half of the cooled strawberry jam (in batches) to the ice cream and fold it in to create ‘swirls’. Store remaining jam in an airtight container in the refrigerator.
- Pour the ice cream into a 9-inch x 5-inch loaf pan and cover tightly with cling film, and place in the freezer for 6 hours to overnight. Serve ice cream with a drizzle of the remaining strawberry jam.
