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  • Prep
    15 min
  • Total
    30 min
  • Serving

Easy Strawberry Ice Cream


  • 473 mL (2 cups) Dairyland whipping cream
  • 1 mL (¼ tsp) vanilla extract
  • 300 mL (1 ¼ cup) sweetened condensed milk
  • 900 mL (3 ¾ cups) fresh strawberries
  • To taste a few fresh mint leaves


  1. In a bowl, use a potato masher to mash the strawberries. Set aside.
  2. Add the whipping cream, vanilla and sweetened condensed milk to the bowl of a stand mixer. Whip on high until you obtain stiff peaks. Add the mashed strawberries and mint, stirring carefully with a spatula until fully incorporated.
  3. Pour the mixture into a cold-resistant metal loaf pan. Garnish with a few fresh strawberry slices and freeze for 4-5 hours. After 3-4 hours, the mixture will have taken on the texture of soft ice cream. For harder ice cream, leave in the freezer for at least 6 hours.
  4. Serve with fresh mint leaves to taste.

Dairyland products in the recipe