Creamy Strawberry Ice Cream Without an Ice Cream Maker – Lightning Fast & Fruity
Ingredients
– 700g fresh strawberries
– 250g sweetened condensed milk
– 500g heavy cream
– 1 tsp vanilla extract
– 1 organic lemon (zested)
– 2 tbsp lemon juice
– 50g powdered sugar
– 1 pinch of salt
– 1 handful of chopped strawberries (optional, for more fruit pieces)
– 2 tbsp natural yogurt (for extra creaminess)
– Fresh mint (for garnishing)
Preparation
– Wash and hull the strawberries, then finely puree them with the lemon juice and lemon zest.
– Stir the powdered sugar, vanilla extract, and a pinch of salt into the strawberry mixture.
– Fold in the sweetened condensed milk and yogurt.
– Whip the cream until stiff and carefully fold it into the strawberry mixture to keep it nice and fluffy.
– If desired, stir in chopped strawberries for fruit chunks.
– Pour the mixture into a freezer-safe dish, smooth it out, and cover with plastic wrap.
– Place in the freezer for at least 4–6 hours.
– Let it thaw for a few minutes before serving, then scoop out balls and garnish with fresh mint.
