Making homemade ice cream is a delightful way to enjoy a classic treat, and this easy strawberry ice cream recipe requires just three simple ingredients. With a rich flavor and creamy texture, you’ll be surprised at how simple it is to whip up a delicious batch that rivals store-bought versions. Let’s embark on this epicurean journey!
Ingredients
2.5 cups (500 ml) mascarpone cheese
2/3 cup (150 g) sweetened condensed milk
3/4 cup (100 g) strawberries, diced
Instructions
- Prepare the Whipped Cream: Ensure the whipped cream is well chilled. Place it in the refrigerator for a few hours before starting. Clean the strawberries, removing the stems, and dice them into small pieces.
- Beat the Whipped Cream: In a large mixing bowl, beat the chilled whipped cream until stiff peaks form. The duration of this step will depend on your mixer’s speed.
- Combine with Condensed Milk: Gently fold in the sweetened condensed milk using a spatula. Be careful not to deflate the whipped cream to maintain a light and airy texture.
- Add Strawberries: Fold the diced strawberries into the mixture, distributing them evenly for a balanced flavor.
- Freeze: Transfer the mixture into a freezer-safe container with a snug lid. Smooth the top with a spatula. Freeze for at least six hours or overnight for the best texture.
- Serve and Enjoy: Once fully frozen, scoop the ice cream into serving bowls or cones. For an indulgent touch, consider topping with chocolate sauce or additional fresh strawberries.
Tips & Variations
Texture: If you prefer a smoother ice cream, puree the strawberries before mixing. This will create a more consistent texture.
Mix-ins: Feel free to experiment with different mix-ins such as chocolate chips, crushed cookies, or nuts. Just be sure to fold them in gently to avoid overmixing.
Flavor Variations: While strawberries are delicious, consider using other fruits like raspberries, blueberries, or peaches for different flavor profiles.
How to Store
Store any leftover ice cream in an airtight container in the freezer. It’s best consumed within a week for optimal texture and flavor. If it becomes too hard, let it sit at room temperature for a few minutes before scooping.
FAQs
- Can I use regular cream instead of mascarpone?
Yes, but mascarpone gives a richer flavor. You can use heavy cream if preferred.
- What if I don’t have sweetened condensed milk?
You can make a homemade version by heating heavy cream with a keto-friendly sweetener until it thickens.
- How can I make this low-carb or keto-friendly?
Use a low-carb sweetener in place of regular condensed milk and opt for low-carb fruits like berries in moderation.
Indulging in homemade ice cream is a simple pleasure you can enjoy any time of year. With this easy three-ingredient recipe, you can delight your taste buds and impress your loved ones. Get started on your creamy creation today!