Homemade Pink Strawberry Ice Cream

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Homemade Pink Strawberry Ice Cream

This creamy, pastel-pink ice cream is smooth, rich, and easy to make without a machine. The images show a whipped mixture poured into a container, then frozen into perfect scoops—so this recipe recreates that exact soft, velvety texture.

🍓 Ingredients

  • 2 cups heavy whipping cream (cold)

  • 1 cup sweetened condensed milk

  • 1 cup strawberry puree or strawberry syrup

  • 1 tsp vanilla extract

  • 2–3 drops pink food coloring (optional but gives the vibrant color)

  • 1 tbsp lemon juice (enhances strawberry flavor)

🍨 Step-by-Step Instructions

1. Prepare the Strawberry Base

Blend fresh or frozen strawberries into a smooth puree. Strain if you want a silky finish. Mix in lemon juice and set aside.

2. Whip the Cream

Using a chilled bowl, beat the heavy cream on high for 3–4 minutes until stiff peaks form. This step creates the fluffy, scoopable ice-cream texture.

3. Combine the Ingredients

In another bowl, whisk together the sweetened condensed milk, strawberry puree, vanilla extract, and food coloring until pink and creamy.

4. Fold Gently

Add the whipped cream gradually into the strawberry mixture. Gently fold using a spatula to keep the mixture airy and smooth.

5. Pour Into a Container

Transfer the mixture into a freezer-safe container (as shown in the image). Smooth the top with a spatula.

6. Freeze

Cover the container tightly. Freeze for 6–8 hours, or overnight for best results. Scoop and enjoy!

❓ Q&A Section

Q1: Can I use fresh strawberries instead of syrup?

Yes! Fresh puree makes the ice cream taste natural and juicy. Just strain the seeds if you prefer a smoother texture.

Q2: What if I don’t have heavy cream?

You can use whipping cream, but avoid milk—it won’t whip properly and the ice cream will become icy.

Q3: How can I make it even creamier?

Add 1–2 tablespoons of cream cheese while mixing the condensed milk. It gives a rich, premium texture.

Q4: Can I make this recipe sugar-free?

Yes. Use sugar-free condensed milk and a low-calorie strawberry syrup. The texture stays very close to the original.

Q5: How long does it last in the freezer?

Homemade ice cream stays fresh for up to 2 weeks when sealed airtight.

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