Strawberry Ice Cream
Serves: 6
Adapted recipe from Martha Stewart and the Kitchn
  • 24 Strawberries (16 ounces/1 lb container)
  • 2 TB Honey
  • 1 can (14 ounces) Sweetened Condensed Milk
  • 2 tsp Vanilla
  • 2 Cups Heavy Whipping Cream
  • Optional: Golden Oreos (16 cookies, crushed into small pieces)
  1. Remove stems from strawberries and add strawberries and honey to a chopper, food processor or blender. Process until smooth. Chunks of strawberries will crystalize in the ice cream so pureed strawberries work best.
  2. In a medium bowl, add sweetened condensed milk and vanilla.
  3. Add heaving whipping cream to a stand mixer and turn to medium speed until very fluffy (whipped cream consistency). To speed up the mixing process if using a stand mixer, put the beater and bowl in the freezer for 20 minutes prior to mixing. You can also use a hand mixer to make the whipped cream. Add the whipped cream gradually to the sweetened condensed milk mixture.
  4. Pour half of the mixture into a loaf/bread pan. Slowly mix in the strawberry mixture. Then add the remaining cream mixture.
  5. Once combined, you can add the crushed Golden Oreos if using.
  6. Press parchment paper on top of the ice cream and freeze for 6 hours.
Recipe by Dining with Alice at