The best homemade 4 ingredient strawberry ice cream recipe you’ll ever try! You can make it in a matter of minutes after some freezing prep. It’s also a great way to get some more calories in for kiddos who want to gain a little weight. That said, it’s perfect for those in need of a healthier ice cream alternative as well! You can control the sugar content, but still have ice cream guilt free!
This homemade ice cream recipe is perfect for summer days! While we do eat store bought ice cream as a treat, I offer this more frequently. On average about 1 cup, of regular ice cream has 28 grams of sugar. Once digested, it turns into the equivalent of 7 teaspoons of sugar. While this easy homemade ice cream recipe does have sugar, it has a lot less and you can control it.
Why You’ll Love This Homemade Strawberry Ice Cream
- Rich in Calories, Lower in Sugar – I know some of you are trying to increase your child’s caloric intake and this is a great way to do that. It’s rich in calories and has a ton of vitamins from fruits!
- No Additives – If you find the write brand, you can find organic ingredients with very simple ingredients and no preservatives.
How to make this easy dessert recipe with a few ingredients
First, prep your fruits. Rinse and pat dry your strawberries. Remove the stems and cut them into quarters. Next slice bananas into disks. If you have a powerful blender like a Blendtec you can just freeze your fruits like this.
If you want to give your blender a break, just freeze your fruit in single layers so it’s broken up and easier to blend. You can either use a silicone bag like the Stasher, ziplock bags, or if you have space a baking sheet lined with parchment paper. Just freeze it the night before or for at least 4 hours until solid.
Then place the frozen banana slices and strawberries in a blender or powerful food processor. Drizzle desired amount of condensed milk and heavy cream. You can also break the fruit pieces apart by hand first if it doesn’t easily blend.
- Use a wooden spoon to break apart frozen fruit as well.
- Buy frozen strawberries and bananas and skip the freezing!
Blend or process until blended smooth. Taste and add more condensed milk if needed. The amount of condensed milk needed really depends on your taste and also how sweet your fruits are. I’ve found 3 tablespoons are plenty. That said, if you want a more traditional tasting ice cream, add more to your liking.
Next, add fresh fruit to the mix. I don’t know about you, but when I buy ice cream at the store, it only has maybe one or two chunks of real fruit. Not this time though! When you take a bite of this ice cream, you can taste the strawberries!
Then pour your liquid ice cream in a freezer safe container.
This next part is the hardest: waiting for the ice cream to freeze.
Here’s a pro tip for you:
Depending on your freezer, it could take up to 3-4 hours to freeze. If it’ too frozen just set it out on the counter to defrost a bit before scooping.
How long does this keep in the freezer?
- This recipe is best fresh. There are no preservatives in the recipe, but one week should be fine.
Is it cheaper to make homemade ice cream?
- Depending on what brand ice cream you buy and if you buy organic fruits, sometimes it’s actually cheaper! It’s definitely much cheaper than scooped ice cream though!
Looking for more dessert ideas? Try these No Bake Cookie Dough Bites
Video coming soon!
4 Ingredient Strawberry Ice Cream
- Blender or Food Processor
- 1 Pound Fresh strawberries
- 3 Ripe bananas peels removed
- 2 Tablespoon Sweetened condensed milk
- 1.5 cups Heavy cream
- Rinse and pat dry the strawberries, remove the stems. Cut them into quarters. Slice bananas into ½-inch thick slices.
- (Skip this step if you have a very powerful blendeLine a baking sheet with parchment paper, arrange strawberries and banana pieces flat on the tray in a single layer, preferably with some distance between each piece (for easy removal), and freeze overnight till solid.
- When frozen (at least 6 hours), place the frozen banana slices and strawberries pieces in a food processor or blender.(if the slices stick together, break them apart by hand first, so the processor could run. Always be careful not to overfill the processor, as it might not work properly.
- Drizzle with sweetened condensed milk, cream, and process till a thick creamy paste is formed, around 2-4 minutes. Scrape down the processor sides with a spatula as needed. (If using a blender like a Blendtec, use the tamper to constantly stir and press down the slices. Do this recipe in 2-3 rounds so as not to overwork the blender. Gradually increase the blending speed, but try to keep the blending within 2 minutes, also to protect the blender. I have tried both methods, but I prefer the food processor)
- Freeze for another 4 hours. Serve immediately, or scoop into a closed container and freeze.