Ever since I discovered this no machine ice cream recipe by Bigger Bolder Baking, I’ve been making this cold creamy dessert at home ever since. Not that I don’t like store-bought ice cream (I love ice cream, whatever brand it is), it’s because it’s easier and I can experiment with flavors. I can also make my favorite mocha flavor, a flavor that most local ice cream brands weirdly don’t make today. This method is so easy and guarantees a smooth ice cream every time. I made this flavor since I had strawberries lying around, a souvenir from a recent trip. I also made ube (purple yam) flavor but it didn’t have enough ube jam so it was kind of a fail.
350 ml whipping cream, chilled
½ cup condensed milk
2 cups of chopped fresh strawberries
½ cup of diced fresh strawberries
1. Before making ice cream, make sure to chill your whipping cream, condensed milk, and strawberries overnight. And right before actually making it, chill a stainless bowl (or mixer bowl) and mixer whisks in the freezer for about 20 minutes.
2. Puree 2 cups of chopped fresh strawberries. Add a bit of water to help blender process it. Set aside.
3. Whip whipping cream using chilled tools until it doubles in volume and form soft peaks. Then add condensed milk and strawberry puree. Whip the mixture until it thickens some more, forming stiff peaks. Taste mixture and adjust according to your desired sweetness. Add more condensed milk if desired.
4. Using a spatula, fold in diced fresh strawberries until mixed through. Put the mixture in a container and freeze overnight.
Serves 6 to 8