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  • Writer's pictureKate

Summer Lovin'

A while back I read a Facebook post about making ice cream without an ice cream machine. Now, I like ice cream, although it is not my favorite dessert. And I have had (over the years) ice cream makers, frozen yogurt makers, and a wide assortment of gadgets which have gone to the gadget graveyard.

But this recipe required nothing more than my long suffering KitchenAid mixer. In no time at all, we were eating incredibly delicious strawberry ice cream. The only problem is trying to decide what kind to make next!!

Because I am crafty as hell, I put mine into muffin tins so I could pop out single servings. Or two....

**Edit - using a can of cherry pie filling, I made the next batch cherry at the special request of Mr. DoubleUp (apparently, I completely missed cherry season this year....) Delicious, nonetheless!




  • 2 cup heavy whipping cream very cold*

  • 14.5 oz sweetened condensed milk

  • 3 tbsp butter unsalted – very soft

  • 1 tsp vanilla extract

  • 1 cup strawberries divided

  • ¼ c strawberry jam


  1. Prepare strawberries by removing stems and hulling (cutting out the white pulp inside). Cut strawberries into small pieces, roughly 1/4 to 1/2 inch in size.

  2. Place 1/2 cup strawberries in a bowl and mash. Stir in jam. Blend in the sweetened condensed milk, softened butter, vanilla, and remaining 1/2 cup of cut strawberries.. Mix until combined, then set aside.

  3. Using a stand mixer (or a hand mixer + large bowl), beat the heavy whipping cream on high speed until mixture is very thick. It should take 5-10 minutes. Using a spatula, gently blend the fruit mix in with the whipped cream.

  4. Once combined, pour the ice cream into a container, cover tightly (or wrap with aluminium foil) and freeze for at least 6 hours.

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