Strawberry ice cream

Name: Strawberry ice cream - Carina L.
Ingredients: 400 g strawberries 250 ml whipped cream 1 can condensed milk

Dessert - Strawberry ice cream by Carina L. - Recipia

When I crave something cold and don't want to turn on the oven, I make this strawberry ice cream. It is prepared with just three ingredients and doesn't require a special ice cream machine. I used whipped cream from the variant I had on hand, although it is not my favorite type. The important thing is that it is whipped enough to gain consistency without becoming too hard. Quick info Total time: about 3 hours Preparation time: not specified separately; preparation is done before freezing Freezing time: 3 hours Servings: not specified; depend on the amount served Difficulty: easy Recipe type: homemade strawberry ice cream, no baking Ingredients 400 g strawberries 250 ml whipped cream 1 can condensed milk Preparation method 1. Prepare the strawberries Wash the strawberries and mash them with a hand mixer until you achieve a uniform composition. There is no need to boil or prepare them in any other way beforehand. 2. Whip the cream Put the whipped cream in a bowl and whip it until it thickens. The right consistency is intermediate: the cream should be thick enough not to run, but it doesn't need to be whipped too hard. 3. Incorporate the condensed milk and strawberries Add the condensed milk over the whipped cream, then add the mashed strawberries. Mix well until the ingredients are evenly distributed and you achieve a homogeneous composition. 4. Put the mixture in the freezer Pour the mixture into plastic containers and place them in the freezer. Let the ice cream freeze for 3 hours. 5. Stir the ice cream from time to time Every hour, take the containers out of the freezer and stir the ice cream with a mixer or a fork. This step helps break the ice crystals that form during freezing. After about 3 hours, the ice cream is ready and can be served. Why I make this recipe often I like it because it is quick to prepare and does not require a long list of ingredients. The strawberries provide the main flavor, while the condensed milk sweetens the mixture and contributes to the texture of the ice cream. Stirring during freezing is the part that requires a little attention, but it is not complicated. It is a suitable recipe when you have strawberries on hand and want to use them in a cold, no-bake dessert. It can be made in plastic containers and stored in the freezer until serving. Tips The cream should not be whipped until it becomes very hard. In the original recipe, the recommended consistency is firm enough, but not rigid or liquid. Stirring every hour is important. If you skip this step, the ice cream may form more crystals or ice needles, and the texture will not be as pleasant. Use plastic containers suitable for the freezer. Fill them with the ice cream mixture, close them, and then place them in the cold. After the 3 hours, check the texture before serving. The time mentioned in the recipe is the freezing time, but the consistency can be influenced by the freezer and the size of the containers. If you stir with a fork, pay attention to the edges and bottom of the container, where the mixture usually starts to freeze first. Substitutions The recipe mentions 250 ml of whipped cream and does not provide an alternative for this ingredient. You can use the type of cream available, as was done in the original recipe, but it is not advisable to change the quantity without considering the final consistency. For the condensed milk, the weight of the can is not specified, so it is safer to use a whole can, according to the recipe, than to try to estimate a different amount. Variations The basic recipe uses strawberries mashed with a hand mixer. If they are not blended completely uniformly, small pieces of fruit may remain in the ice cream. For a finer composition, the strawberries should be mashed as well as possible before being added to the bowl. No other additions are necessary to prepare this ice cream. The flavor is based on the combination of strawberries, whipped cream, and condensed milk. Serving ideas Serve the ice cream immediately after it reaches the desired consistency. It can be placed directly into cups or bowls, in individual portions. If you have frozen it in larger containers, portion out what you need and keep the rest in the freezer. The texture is easier to manage when the ice cream is stirred periodically during the 3 hours of freezing, exactly as indicated in the recipe. Frequently asked questions How long should the ice cream stay in the freezer? The recipe indicates 3 hours. During this time, the ice cream should be taken out of the freezer every hour and stirred with a mixer or a fork to break the ice needles. Is it mandatory to use the mixer every hour? No. The recipe allows the use of a mixer or a fork. The important thing is that the mixture is mobilized and the ice needles are broken during freezing. How hard should the cream be whipped? The cream should not be very hard, but it should not run either. A thickened consistency, stable enough to be mixed with the condensed milk and strawberries, is suitable. Can I use whole strawberries? Not in their original form. The strawberries must be mashed with a hand mixer before being added over the whipped cream and condensed milk. How many servings does it yield? The source does not specify an exact number of servings. This depends on the size of the containers and the amount put in each serving. Nutritional values The values below are estimates, as the weight of the condensed milk can, the exact type of whipped cream, and the number of servings are not specified. For ice cream made with regular whipped cream and sweetened condensed milk, the estimate for 100 g is: Calories: approximately 200-230 kcal Protein: approximately 2-3 g Carbohydrates: approximately 20-24 g Fats: approximately 10-13 g The majority of the carbohydrates come from the condensed milk and the natural sugars in the strawberries. The final value can vary quite a bit depending on the product used for the cream and the exact amount in the condensed milk can. Storage and reheating Ice cream is stored in plastic containers in the freezer. It is not a dish that is reheated. For the best texture, follow the hourly stirring during the 3 hours of freezing. If it stays in the freezer longer and hardens, let it soften a bit before serving, without heating it. The recipe provides the 3 hours of freezing as a guideline, and the exact period of subsequent storage is not specified.

Strawberry ice cream

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