Strawberry Swirl Ice Cream
This Strawberry Ice Cream is bursting with intense flavor from roasted strawberries! It's a sweet, creamy and delicious treat that's easy to make!
Servings: 10 servings
Calories: 328kcal
Equipment
Ingredients
- 2 cups heavy whipping cream or heavy cream
- 14 ounces sweetened condensed milk
- 2 pounds fresh strawberries hulled and roughly chopped
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 350F. Place the strawberries on a rimmed baking sheet lined with parchment paper. Sprinkle the two tablespoons over sugar over top and roast for 30 minutes, stirring halfway. Allow the strawberries cool then lightly mash them along with their liquid.
- In a medium mixing bowl, stir together the cooled strawberries with the sweetened condensed milk. Set aside.
- In a large bowl or bowl of an electric mixer, whip the heavy whipping cream on high speed just until medium peaks form.
- Fold about a cup of the whipped cream into the condensed milk and berry mixture and then fold the condensed milk mixture into the bowl of whipped cream until combined.
- Pour the mixture into a 9 x 5 x 3 inch bread tin or two 8 inch round or square baking pans lined with parchment paper and freeze for 4-6 hours. After 4-6 hours, serve. If not enjoying right away, cover with a layer of plastic wrap and two layers of aluminum foil.
Notes
Whipped Cream: Use cold, full fat heavy cream or heavy whipping cream. Keep the heavy cream in the fridge until you are ready to use it.
Storage: Store this strawberry ice cream in a freezer safe container for 2-3 months.
Nutrition
Serving: 1serving | Calories: 328kcal | Carbohydrates: 32g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 64mg | Potassium: 331mg | Fiber: 2g | Sugar: 30g | Vitamin A: 817IU | Vitamin C: 55mg | Calcium: 159mg | Iron: 0.5mg
