We got a Kitchen Aid ice cream maker attachment as a wedding gift, but the first few recipes I found using the attachment made mention of their attachment breaking and leaking “blue goo” as early as the first use! I decided to try a simple recipe that didn’t require an ice cream maker.
- 2 C cold heavy whipping cream (cold)
- 1-14 oz can sweetened condensed milk (not to be confused with evaporated milk)
- 1 pound of fresh strawberries or thawed frozen strawberries, mashed
- A couple drops red food coloring for a brighter pink color and few slices of strawberry for garnish (optional)
- Mash strawberries in a bowl and set aside. If using thawed frozen strawberries, drain the excess juices and water first, then mash the strawberries. If using fresh strawberries, keep the juices.
- In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add all the ingredients: heavy whipping cream, sweetened condensed milk.
- Whip the heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed and as the cream thickens, increase the speed). Be careful not to over mix or “break” the whip cream mixture. For a brighter pink color, add a few drops of red food coloring into the mixture if you like.
- Pour the mashed strawberries into the mixture and gently fold with a spatula in until combined.
- Pour the whipped mixture into a freezer safe container. We like to use a bread pan. Top with a few slices of strawberries for garnish (optional). Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a “soft serve” type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight.
The verdict – I froze this overnight and could definitely taste the condensed milk. The texture was also a bit icy. There was no way around it. It’s great for a quick fix, but an ice cream maker would make it so much better!