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Magic Strawberry Ice Cream

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“No ice cream machine? No problem not necessary for this recipe. From Cook's Country-Aug. 2011. I made yesterday and it is delicious, but next time I will increase the strawberries from 1 1/2 cups to 2 cups so changed it here. I also wonder what would happen if you left a few berries chunky? The texture is good and color is a nice pink. The vodka idea is intriguing--"to prevent the strawberry solids from icing up" is what the article says-and it works! If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface. Mine froze very hard so next time, I am going to set it in the fridge for 30 minutes before serving to see if it softens a bit. Raspberries might be good too?”
READY IN:
16mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Chill mixing bowl and beater/whisk in freezer.
  2. Process strawberries in food processor until smooth, about 30 seconds (puree should measure 3/4 cup).
  3. Microwave sweetened condensed milk, white chocolate chips, and vodka in large bowl until chocolate melts, about 1 minute, whisking halfway through cooking.
  4. Whisk in strawberry puree, vanilla, and salt.
  5. Using stand mixer fitted with whisk, whip cream on medium low speed until foamy, about 1 minute.
  6. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
  7. Whisk one-third of whipped cream intro strawberry mixture, then gently fold in remaining whipped cream, 1 scoop at a time, until combined.
  8. Freeze in airtight container until firm, 6 hours or up to 2 weeks.

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