Strawberries need no introduction. It is famous for its bright red color, beautiful aroma and juicy texture. Strawberries are my kids’s all time favorite fruit. They love to have it as such and also in desserts. Me and husband like it in shakes or ice-cream. In the US, during summer, we have lot of farms open for berry picking. This summer, we went for Strawberry and Raspberry picking. The farms are so big and they grow so many fruit and vegetable plants. Once they open berry picking, it easily gets over. We were lucky this time, as we got to pick both Strawberries and Raspberries. All of us enjoyed picking berries. So much fun!

We collected so many berries. Raspberries and some strawberries were eaten as such. I saved some fresh strawberries to make some ice-cream. Made it the next day it was picked. I wanted to make a quick ice cream and this recipe turned out just the way I wanted. Recipe adapted from “bestrecipebox.com”. This ice cream is very creamy, refreshing and tastes absolutely delicious. I did not add any food coloring, yet the color was so good. We loved this ice cream!

Super easy to make with very less ingredients! No churn ice-cream.

Ingredients

• Fresh strawberries – 2 cups (Washed, top part removed and chopped – You can either chop it finely or to medium chunks)
• Sugar – 2 tbsp
• Honey – 1 tbsp
• Condensed milk – 396 g / 14 ounces (Room temperature)
• Heavy whipping cream – 2 cups (Chilled)

Procedure

• Prepare the ingredients.
• In a wide bowl, add in chopped strawberries, sugar and honey and mix well. Let it stand for 15 mins.

• Freeze the bowl that you are going to use to whip heavy cream and the hand blender whisk.

• After 15 mins, mash the berries using a potato masher.

• Now, whip the heavy whipping cream for a good 8 mins. Start with the lowest speed and slowly increase the blender speed. Whip till stiff peaks are formed.

• Now add in the condensed milk and fold in.
• Make sure you do not over mix.

• Then add in the strawberries and fold in again.

• Pour into freezer safe containers and keep it closed. I like to use my bread making pan for storing ice-cream.

• Freeze for at least 5 hours. Overnight freezing works well.
• If you prefer soft ice-cream, check after 5 hours. It should be good.
• If you take it out the next day, it would be firm. Keep it on the kitchen counter for 10 mins. Then scoop it out. It tastes better than store-bought ones.

• Super delicious ice-cream is ready!

Notes

• Use fresh strawberries for the best taste.
• If using frozen strawberries, thaw them, strain the excess water and proceed with the procedure.
• Do not skip soaking the strawberries in honey and sugar, as it helps in releasing those juices quickly.
• The sweetness from the condensed milk, sugar and honey was just right. If you add more, it might become too sweet.
• You can add condensed milk and use your hand blender to whisk instead of folding. But, be careful not to over mix.
• This ice-cream becomes firm, so make sure to keep it on the kitchen counter 10 mins ahead of serving.