Fresh Strawberry Ice Cream – a delicious recipe with fresh strawberries, cream, milk, sugar, corn syrup, xanthan gum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Blend strawberries in a food processor or using an immersion blender, then transfer into a large bowl big enough to hold all ingredients.
2
Whisk in the cream, milk, sugar, corn syrup, and xanthan gum.
3
Ready your ice cream maker (if you have a freezer bowl type make sure the bowl is completely frozen! This usually takes at least 24 hours.), and begin churning immediately. Churn for 25-30 minutes, or until the mixture resembles thick soft serve ice cream.
4
Transfer ice cream to an airtight container, but before putting on the lid, cover it with a layer of plastic wrap, allowing it to stick to the entire surface of the ice cream. Seal the container and place in the back of the freezer for at least 4 hours prior to serving. For best consistency, freeze overnight.
5
Temper about five minutes before devouring.
321
kcal
Calories
11
g
Fat
54
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 335 grams fresh strawberries, tops removed, 1 pint heavy whipping cream, 260 grams whole milk, 160 grams sugar, and more.
Yes, Fresh Strawberry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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