Strawberry and Vanilla Ice Cream

Homemade no-churn strawberry and vanilla ice cream is a creamy, smooth, delicious frozen dessert that you can prepare at home without an ice cream maker. This recipe explains how to make beautiful pink strawberry ice cream and rich, creamy vanilla ice cream using simple ingredients and straightforward techniques.

Equipment

• Mixing bowls
• Measuring cups or a kitchen scale
• Electric hand mixer or whisk
• Spatula
• Blender
• Freezer-safe containers

Ingredients

• 2 cups (480 ml) heavy whipping cream (for vanilla)
• 1 can (approximately 395–400 g) sweetened condensed milk (for vanilla)
• 2 teaspoons pure vanilla extract (for vanilla)
• A small pinch fine salt (for vanilla)
• 2 cups (480 ml) heavy whipping cream (for strawberry)
• 1 can (approximately 395–400 g) sweetened condensed milk (for strawberry)
• 1½ cups (approximately 225 g) fresh strawberries, hulled and chopped (for strawberry)
• 1 teaspoon lemon juice (for strawberry)
• ½ teaspoon vanilla extract (for strawberry)
• A small pinch fine salt (for strawberry)

Instructions

1. Wash and hull the strawberries, then chop them. Blend with lemon juice until smooth. If the puree is thin, cook over low heat for 5–10 minutes to reduce moisture, then cool completely.
2. In a bowl, combine the sweetened condensed milk (for strawberry), cooled strawberry puree, vanilla extract, and salt. Stir until evenly colored and refrigerate.
3. In a separate bowl, combine the sweetened condensed milk (for vanilla), vanilla extract, and salt. Whisk until smooth and set aside.
4. Whip the heavy cream until it forms medium-stiff peaks. Divide the whipped cream equally between the strawberry and vanilla mixtures if making both.
5. For the vanilla ice cream: Add one-quarter of the whipped cream to the vanilla mixture and stir gently. Fold in the remaining cream in two or three portions until uniform. Transfer to a freezer-safe container, cover, and freeze for 6–8 hours or overnight.
6. For the strawberry ice cream: Add one-quarter of the whipped cream to the strawberry mixture and stir gently. Fold in the remaining cream in two or three portions until evenly pink and fluffy. Transfer to a freezer-safe container, cover, and freeze for 6–8 hours or overnight.

Notes

To make the ice cream softer for scooping, let it stand in the refrigerator for 10–15 minutes or briefly at room temperature before serving. Avoid repeated melting and refreezing to prevent large ice crystals.