Strawberry Blueberry Ice Cream
A creamy homemade ice cream bursting with fresh strawberries and blueberries. No special equipment needed—just a blender and a freezer.
- Total time
- 375 min
- Servings
- 8
- Calories
- 350
- Protein
- 4g
Ingredients
- 2 cups strawberries
- 1 cup blueberries
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 tbsp lemon juice
- ¼ tsp salt
Instructions
- 1
In a blender, combine 2 cups strawberries, 1 cup blueberries, and 1 tbsp lemon juice. Blend until smooth, about 30 seconds.
- 2
In a large bowl, whisk together 1 can sweetened condensed milk, 2 cups heavy cream, and 0.25 tsp salt until soft peaks form, about 3 minutes.
- 3
Gently fold the fruit puree into the cream mixture until just combined, leaving streaks if desired.
- 4
Pour the mixture into a 9x5 inch loaf pan. Cover with plastic wrap and freeze for at least 6 hours, until firm.
- 5
Let sit at room temperature for 5 minutes before scooping. Serve and enjoy.
Tools you’ll need
- Blender
- Large bowl
- Whisk
- 9x5 inch loaf pan
- Plastic wrap
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