500 g frozen strawberries (must be frozen)
1 cup whipping cream (250 ml)
1 can sweetened condensed milk (250–300 g, both work)
Important Note:
When blending the frozen strawberries, you must blend until they reach a thick, smooth consistency.
If needed, add a few drops of water—never a large amount, or the texture will be ruined.
Great Tip:
This recipe works with any type of frozen fruit: blueberries, pineapple, kiwi, mango… simply replace the strawberries with your preferred frozen fruit.
Place the frozen strawberries in a blender and blend slowly until they become thick and smooth.
If blending is difficult, add tiny drops of water just to help the blender move.
In a separate bowl, whip the cream until it becomes fluffy and stable.
Add the sweetened condensed milk and mix until fully combined.
Add the blended strawberries to the cream mixture and fold gently until the ice cream base is fully incorporated.
Pour the mixture into a container and freeze for several hours until firm.
Serve and enjoy—creamy, stretchy, and tastier than store-bought!
