strawberry ice cream

Take advantage of your bounty of summer produce with this Strawberry Mint Ice Cream. The custard-based ice cream is packed with simple ingredients like fresh strawberries, fresh mint, eggs, cream, and whole milk.

Strawberry Mint Ice Cream

heavy cream

milk

salt

eggs

granulated sugar, (divided)

lb. fresh strawberries, (hulled)

Tbsp finely chopped mint leaves

lemon juice

Combine cream, milk, and salt in a large saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer.

While the milk is heating, lightly whisk eggs and 1/2 cup sugar in a separate medium bowl. Once milk is at point of simmer, slowly pour about half of it into the bowl with the egg yolks, whisking all the time. Then pour the egg/milk mixture back into the saucepan with the rest of the milk.

Cook over medium-low heat, until the mixture slightly thickens (and coats back of spoon), stirring the whole time (it should be about 170 degrees if you&#39;re using a thermometer). Remove from heat.

Pour mixture through a strainer into a large heat-proof bowl. Cover bowl with plastic wrap, making sure plastic wrap is touching the top of the cream mixture, and move to fridge for at least 4 hours.

In a separate bowl, mix together strawberries, chopped mint, ¼ cup sugar, and lemon juice.

Mash mixture together. I recommend using a potato masher, muddler, or large wooden spoon. Place in fridge to chill at least an hour.

When you&#39;re ready to make ice cream, mix together strawberry puree and cream mixture.

Process in ice cream maker according to manufacturer&#39;s instructions.

Transfer finished ice cream into quart-sized container and place in freezer for another 4+ hours to let it harden.

This refreshing summer dessert is milky, subtle and slightly tangy. Use the plumpest, most perfectly-ripe strawberries you can find for the best flavour

Strawberry & white balsamic ice cream

double cream

tsp vanilla extract

white caster sugar

perfectly ripe strawberries

sugar

tbsp white balsamic vinegar

lemon

Heat the milk and cream in a heavy-bottomed saucepan until it just reaches a boil. Take off the heat and add the vanilla. In a bowl, whisk the egg yolks and caster sugar together for 1-2 mins until pale and creamy. Slowly add the warm milk to this, whisking all the time.

Put a large bowl in your sink (or into another larger bowl), and put water and ice cubes around it. Wash out the saucepan, then pour the cream and egg mixture into it. Set over a low heat and cook, stirring almost constantly, until it thickens enough to coat the back of a spoon, about 10-12 mins (be sure not to let the custard boil or it will curdle). As soon as it’s thick enough, pour it into the bowl set in iced water. Keep stirring the mixture for a couple of mins, then stir at intervals until cooled. Cover and put in the fridge.

Chop the strawberries and put them in a food processor with 3 tbsp icing sugar and the balsamic vinegar. Whizz to a purée. Taste for sweetness – you might need more sugar, you might not, depending on your strawberries. Push the purée through a fine sieve over a small bowl to get rid of the seeds.

When the ice cream custard has chilled, stir in the strawberry purée and taste – you will probably want a little lemon juice (I find it heightens the flavour). Churn in an ice cream machine following manufacturer’s instructions. It will still be quite soft. Put in a container, cover with cling film or baking parchment and put it in the freezer. This ice cream takes a good 12 hrs to freeze well. If you don’t have an ice cream machine, pour the mixture into a container and put it in the freezer. Take it out of the freezer every couple of hours and beat it vigorously to break up the ice crystals. You want to end up with a smooth, creamy mixture.

Take the ice cream out of the freezer about 15 mins before serving.

A fun and easy summer recipe, this No-Churn Strawberry Ice Cream is flavorful, kid-friendly and the perfect way to cool down in these warmer months!

No-Churn Strawberry Ice Cream

whipping cream

can sweetened condensed milk

strawberries

strawberry extract, (optional)

Place a loaf pan in the freezer to chill.

In a large mixing bowl, use an electric mixer to beat the chilled heavy whipping cream until stiff peaks form.

In a separate bowl, mash the strawberries and lemon juice with a fork or potato masher.

Fold the sweetened condensed milk and mashed strawberries into the whipped cream until just combined.

If desired, stir in a few drops of strawberry extract to deepen the pink color and add a bit of extra strawberry flavor.

Remove the chilled loaf pan from the freezer and pour the ice cream mixture into the loaf pan.

Garnish with a few sliced strawberries.

Place the loaf pan back into the freezer for 6-8 hours until the ice cream is set.

When ready to serve, scoop in bowls or scoop into an ice cream cone, enjoy!

Ninja Creami Strawberry Ice Cream

Tablespoon Cream Cheese (Room temperature)

Sugar

Teaspoon Vanilla Bean Paste

½ Cup Heavy Whipping Cream

Cup Milk

Strawberries (Medium Sized-

cream cheese, sugar and jam

Combine the cream cheese, sugar, and vanilla bean paste in a mixing bowl.  Using a whisk, mix together until all ingredients are fully combined and the sugar starts to dissolve.

cream and milk

Add in the heavy whipping cream and milk.  Whisk until all ingredients have combined well.

pour into pint and freeze

Pour mixture into an empty Ninja Creami pint container.  Add the strawberries to the pint, making sure not to go over the max fill line, and freeze for 24 hours.

remove from freezer

After 24 hours, remove the pint from the freezer.  Remove the lid.

use ice cream function

Place the Ninja Creami pint into the outer bowl.  Place the outer bowl with the pint in it, into the Ninja Creami machine and turn until the outer bowl locks into place.  Push the ICE CREAM button.  During the ice cream function, the ice cream will mix together and become very creamy.

remove from machine

Once the ice cream function has ended, turn the outer bowl and release it from the Ninja Creami machine.

enjoy

Looking for an easy, budget-friendly, dessert to help beat the summer heat? This delicious no-churn strawberry ice cream recipe is a winner!

sugar (granulated) (0.05)

vanilla extract (0.06)

salt (0.01)

14 ounces. can sweetened condensed milk (1.59)

heavy whipping cream (2.39)

tsp vanilla extract (0.50)

Make the strawberry syrup first. Wash the strawberries and remove the green tops. Dice the strawberries into ¼-inch pieces. Reserve half of the chopped strawberries to fold into the ice cream later.

Add the other half of the diced strawberries to a sauce pot with the sugar. Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot.

Let the strawberries simmer in the syrup, stirring occasionally until they break down and lose their shape and the syrup has thickened slightly. You&#39;ll know it&#39;s ready when you drag a wooden spoon across the bottom center of the pot and the syrup stays parted for a few seconds. Remove the syrup from the heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool.

While the syrup is cooling, prepare the ice cream base. Add the sweetened condensed milk, heavy whipping cream, vanilla extract, and salt to a bowl. Use a hand mixer to whip the mixture until it is light and fluffy, and has formed soft peaks.

Fold the reserved chopped fresh strawberries into the ice cream base. Transfer the whipped ice cream base to a freezer-safe container. Drizzle the cooled strawberry syrup over the ice cream and gently swirl it into the mixture.

Cover the ice cream and freeze for eight hours before scooping and serving.

Homemade strawberry ice cream is so rich and creamy, with an amazing fresh strawberry taste. Its egg and cook free, and so easy to make!

Strawberry Ice Cream

sugar ((divided))

Freeze ice cream bowl of a 2QT ice cream maker overnight.

Mix chopped strawberries with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so strawberries release their juices.&nbsp;

Blend strawberries up in a blender or food processor.&nbsp;

In a large bowl combine strawberry mixture with heavy cream, whole milk, vanilla extract, salt and remaining sugar. Set aside.

Pour strawberry cream mixture into prepared ice cream maker. Allow to run according to manufactures instructions (Mine is about 30 minutes.)&nbsp;

Serve now for soft serve ice cream.&nbsp;

For scoopable ice cream, scoop ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight.&nbsp;

Recipe video above. This is flavour money can't buy! Incredibly creamy, not a speck of iciness in sight, with beautiful fresh strawberry flavour. No ice cream maker required!

Strawberry Ice Cream (No Churn)

tbsp white sugar

tsp vanilla extract ((optional))

sweetened condensed milk

Preheat oven to 160°C/320°F (140°C fan) with shelf in the middle.

Pile strawberries on a tray. Sprinkle over sugar. Toss through, then spread strawberries out on tray.

Roast for 45 minutes, rotating tray halfway. Remove from oven, toss strawberries, then return to oven for 15 minutes. Keep an eye on it - don't want juices to become toffee and stick to tray.

Remove from oven, use spatula to scrape into a food processor, being sure to get all the juices and caramelised bits off the tray.

Blitz until smooth as possible (caramelised bits won't blitz smooth), scrape into bowl then cool completely.

Roast Strawberries:

Add condensed milk and vanilla into strawberries. Beat well for 1 1/2 minutes on high to aerate and combine.

Place cream in another bowl. Use electric beater to beat into stiff peaks - about 3 minutes on high.

Add a dollop of cream into the strawberry mixture. Fold through gently, don't beat in furiously (see video for technique). When mostly mixed through, add another dollop and for through about 5 times.

Tip strawberry mixture into the cream bowl. Gently fold through until it's a uniform pink colour - about 15 to 20 folds max. Some streaks is ok.

Ice Cream Mixture:

Pour mixture into a container (preferably glass with airtight lid), smooth top.

Place sheet of baking paper on surface and press out air bubbles (stops icicles forming). Cover with lid, freeze 12+ hours.

Remove from freezer, remove paper. Scoop with ice cream scooper and serve in cones or bowls!

Freezing &amp; serving:

Make fresh and fruity homemade ice cream in a hurry without an ice cream maker! This 7-Minute Soft Serve Ice Cream whips up in a flash with a food processor. Try it with frozen strawberries or any other frozen fruit you have on hand!

7-Minute Soft Serve Ice Cream

maple syrup, (or honey)

sea salt

Using a food processor or high speed blender, process the strawberries, maple syrup and salt until like big grains of rice.

Add  in the milk and process a few seconds.

Scrape down sides and process again.

Scrape down sides one more time and process til kinda smooth.

If it&#x27;s too soupy freeze until firm enough, otherwise, enjoy!

https://www.youtube.com/watch?v=QBlkGtQKkCU

Come along as I ramble along doing animal chores, cleaning my kitchen and making some super quick, no ice cream maker needed ice cream.

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7 MINUTE SOFT SERVE: https://venisonfordinner.com/2017/02/26/7-minute-soft-serve-ice-cream/

INSTANT POT HARD BOILED EGGS- 3 dozen eggs and 1 cup of water in my 6 qt IP. 6 min on high pressure, 6 min on keep warm, manual pressure release, take the lid off, take pot out, fill with cold water, dump after a minute, fill again with cold water, put in the fridge until you're ready to eat.

Animal Chores and 7 Minute Soft Serve Ice Cream Recipe Video {Vlog #3}

This strawberry ice cream is simple, easy, and refreshingly delicious!

(or frozen strawberries or mixture of berries, stemmed (sliced, if needed))

tsp pure vanilla extract

If you're only using fresh strawberries, slice them and stir with 1/4 cup of the given sugar, allowing to sit and macerate for 2 hours. Other berries do not need macerating. If your mixed berries are frozen, it's best to leave them frozen.

In a bowl, whisk together the milk and sugar until sugar is dissolved.

Stir in heavy cream and vanilla, and whisk to combine well.

Turn ice cream make on and pour milk/cream mixture in. Follow directions on your ice cream maker for churning; generally about 25-30 minutes.

During last 5-10 minutes of churning, add the strawberries (including juices from macerating, if any.)

Ice cream may be soft and need to firm up in freezer for 2-3 hours before serving.

Homemade Strawberry Ice Cream is made with juicy ripe fruit and fresh cream for real strawberry flavor. It&#x27;s perfectly creamy and scoopable thanks to the custard base. Enjoy this bright and sweet classic flavor on its own in cones, sundaes, milkshakes or ice cream sandwiches!

Best Homemade Strawberry Ice Cream

sugar (divided)

vanilla

In a medium saucepan, stir together the milk, cream and 1/2 cup of the sugar. Heat over medium-low heat until hot, but not bubbling.

In a large bowl, whisk together the egg yolks and remaining 1/2 cup of sugar, minus two tablespoons that will go with the strawberry puree, until light in color, about two minutes.

While whisking the eggs and sugar, slowly pour in 1/2 cup of the hot cream mixture to temper the eggs before adding them to the custard base. Add another 1/2 cup of hot cream to the egg mixture, whisking the entire time.

Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.

Refrigerate for 4 hours, until thoroughly chilled, or set into an ice water bath, stirring frequently until cold.

Meanwhile, combine the washed and hulled strawberries in a blender with the remaining 2 tablespoons of sugar. Puree until smooth, or stop just short of smooth if you want a little texture in your strawberry ice cream. But you don't want to have chunks of strawberries because they will freeze really hard and lessen your strawberry ice cream experience.

Pour the pureed strawberries into the chilled custard base and stir to combine.

Pour the strawberry custard base into your ice cream maker and churn according to manufacturer's instructions. After churning, transfer ice cream to a freezer safe container and place in a freezer to cure for at least 4 hours.

https://www.youtube.com/watch?v=X4cjc8BE_VY

Homemade Strawberry Ice Cream is made with juicy ripe fruit and fresh cream for real strawberry flavor. It's perfectly creamy and scoopable thanks to the custard base. 

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Enjoy the bright and sweet classic flavor of #homemade #strawberry #icecream on its own in cones, sundaes, milkshakes or ice cream sandwiches!

RECIPE: https://houseofnasheats.com/homemade-strawberry-ice-cream/

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For more ice cream recipes: https://houseofnasheats.com/category/recipes/dessert/ice-cream/

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How to Make Strawberry Ice Cream

Recipe video above. This has rum flavour unlike anything you can buy at the shops. Relish in it!EASY ice cream recipe - In this recipe, fluffy whipped cream is used to replicate the effect of incorporating air into traditional ice cream by churning in an ice cream maker. Condensed milk, meanwhile, keeps the mixture from freezing into a solid block and keeps it creamy and scoop-able, just like real ice cream! Skeptical? Don&#39;t blame you. Read glowing reviews here and here!

Rum raisin ice cream (easy, no ice cream maker!)

raisins ((separate

rum, dark or golden

allspice powder (, optional)

thickened/heavy cream, fridge cold ((any whipping cream works))

Ice cream cones

chocolate

Chop - Roughly chop the raisins (about in half) and break them up with your fingers so they are not stuck together.

Soak - Heat the rum in a small saucepan on medium high, just until hot. Add raisins, spread to submerge as best you can. Then leave to soak for 30 minutes.

Pour off excess - The raisins should absorb most of the rum. If not, see Note 4.

Rum soaked raisins:

Condensed milk &amp; flavourings - Place the condensed milk, rum, vanilla and all-spice in a bowl. Briefly beat just to combine with a handheld beater (or mix by hand), then stir in the rum soaked raisins.

Whipped cream - Place the cream in a separate large bowl and beat on high with an electric beater for 2 1/2 to 3 minutes until well whipped (stand mixer 1 - 1 1/2 minutes). We&#39;re not looking for &quot;soft whipped&quot; here, we want stiff peaks and good aeration!

Fold together - Fold about 1 cup whipped cream into the condensed milk mixture. Once mostly incorporated (some lumps is fine), pour the condensed milk mixture into the cream and gently continue folding until smooth (minimise folding as less aeration = denser ice cream). To help remove lumps, &quot;smear&quot; visible cream bits across the surface or against the side of the bowl rather than vigorously stirring.

Freeze 12 hours - Spread in a 1.5 litre / 1.5 quart container (Note 6). Cover with lid or cling wrap. Freeze at least 12 hours.

Serve! To scoop, you&#39;ll only need to leave it out for a minute or two, like real ice cream! Then scoop and serve in bowls or in cones. I topped mine with chopped rum raisin chocolate, because, why not? :)

Ice cream:

Oh my gosh! This recipe is AMAZING! I can’t find rum n raisin in any of the stores (Essex, UK), so decided to make my own using this recipe. WOW! Top tip - it will set quicker if you use small single pots so I made a couple to eat before the big tub sets in the morning! 🤣 Thank you so much for this!

Now I'm thinking - Peach &amp; Bourbon, Prune &amp; Whisky, Golden Sultana &amp; Muscat, Cranberry &amp; Cointreau.....so many creamy boozy fruity adventures!

I recently tried this rum and raisin ice cream recipe, and I must say, it was a delightful experience. The balance of flavors was absolutely spot on. Each spoonful was a harmonious blend of rich, velvety ice cream infused with the perfect amount of rum, complementing the sweetness of the raisins exquisitely. The raisins were plump and juicy, providing a lovely texture contrast to the creamy base. What truly stood out was how the rum flavor was present yet not overpowering, allowing the natural creaminess of the ice cream to shine through. This recipe is a masterful take on a classic flavor, and I highly recommend it to anyone looking for a luxurious and satisfying treat. A true culinary triumph!

Okay and after eating this, our go to for years - Hagen Daz rum and raisin tastes meh. This is amazing, boozy ice cream.

Dear Nagi, thank you so much for this wonderful recipe. I put  coffee powder in and it is soooo irresistible. Will make it again and again...

Absolutely love this recipe 😋 I think I will leave the raisins to soak for longer next time I make it. I'm going to experiment with different flavours 😊

I made this ice cream for the first time today. However, I took the non-alcoholic route, using Rum Extract. When I was reading the recipe, I was like, "There's no mention of sugar. How is it going to be sweet enough without adding sugar?" Well, boy did I learn how sweet condensed sweetened milk is. It is perfectly sweet; the rum and raisins' pas de deux across my palate, amidst the cloud-like lightness of the cream and vanilla bean, was exceptionally delectable. Thank you for posting this recipe.

Hi, has anyone tried to throw all the ingredients into an actual ice cream churn machine to see if it works? I'm curious as I have access to a churn.  The recipe is delicious, I don't want to waste ingredients so thought I would ask?? .............. But if its a flop I suppose I could still eat it :)

I love the strong rum flavour in this ice cream! I didn’t listen to Nagi to chop the raisins in half, i left them whole. Big mistake! They swelled up so much when steeped in the rum that they sunk to the bottom of the ice cream. Lesson learned, follow the recipe &amp; listen to Nagi.

I gave 4 stars because it was way too sweet. I made it a second time, cut the raisins this time &amp; added 600ml of cream, instead of 500ml (2 cups). Also added 1/4 tsp fine salt to the condensed milk, to balance sweetness &amp; bring out more flavour. What an improvement!

Great Recipe! I do not have enough rum, could I use whiskey to soak raisin instead?

Great recipe!  Flavor and texture were great.  Recipe was easy, and well written, but raisins were VERY difficult to chop.  I tried both a hand chopper and scissors without success.  Also, a 1.5 liter or qt. dish is NOT big enough.  Mine overflowed.  Suggest at least a 2 qt or liter dish. Please note that 3/4 cup rum equals 6 ounces.  For 6 servings, that is the equivalent of a drinking a full standard  alcoholic drink, i.e. 1 oz. alcohol per serving.  Love it, but be careful!  Thanks for the recipe.

Amazing! I’ve always wanted to make homemade ice cream but it always looked too complicated. This was so easy (as all of your other recipes so far) and delicious. I had half and half instead of whipping cream so I was worried it wouldn’t turn out right since it was not as firm as it looked like in the pics and video but it turned out great! I’ve already shared the recipe with lots of friends.

If you love ice cream but don&#039;t love all of the calories and sugar, then give this Light Strawberry Ice Cream a try! Dairy and cane sugar free.

Light Strawberry Ice Cream

strawberries,

honey (you may need more depending on the sweetness of your strawberries)

almond milk

egg white*

Put all ingredients in a food processor and blend until strawberries are fully blended (chunks are not only okay, but add lovely texture).

Pour mixture into frozen ice cream maker bowl, inserted in your machine. Churn for 30-35 minutes, or until mixture is frozen the consistency of soft serve ice cream.

You can serve at this point, though it will be a bit soft. Transfer to a freezer-safe container and freeze for about an hour. It will scoop more like real ice cream.

This is at its best when eaten within the first hour, but it will keep in the freezer for up to a month with some plastic wrap laid over the surface to prevent freezer burn. It will freeze solid. When you want to serve, remove from freezer and let thaw for about 20-30 minutes, then scoop. It will have a more creamy, shaved ice consistency but still be delicious!

Ah-mazing!!! I substituted the honey with 1/2 cup of monk fruit sweetner making this zero smart points. This is a great base to use with other fruits.  Peach ice cream is a family tradition and I can’t wait to use this recipe with peaches! Thanks for another great recipe! 🍓🍨

Strawberry Cheesecake Ice Cream is bursting with so much fruity, tangy flavor. It tastes like you turned the best strawberry cheesecake ever into a scoop of ice cream. HEAVEN!

Strawberry Cheesecake Ice Cream

balsamic vinegar

cream cheese, (at room temperature)

corn syrup

fine sea salt

vanilla extract

graham crackers, (chopped)

Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

Toss the strawberries with 1/4 cup sugar and the balsamic vinegar. Spread strawberries into one even layer on the prepared baking sheet and roast for about 30 minutes, or until the strawberries have darkened in color, are soft, and their juices have released. Transfer the strawberries and juices to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled, about 1 hour.

Meanwhile, in the bowl of a blender or food processor, puree the remaining ice cream ingredients, except the graham crackers, until smooth. Transfer to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.

Pour the mixture into an ice cream maker. Freeze according to the manufacturer’s directions. During the 5 last minutes of freezing, gradually add the roasted strawberries and graham crackers.

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