Other Recipes




15 minutes


15 minutes


Easy Strawberry Ice Cream


500 mL (2 cups) of Neilson 35% whipping cream
1 mL (¼ tsp) vanilla extract
300 mL (1 ¼ cup) sweetened condensed milk
900 mL (3 ¾ cups) fresh strawberries
A few fresh mint leaves to taste


In a bowl, use a potato masher to mash the strawberries. Set aside.

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.

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.

Serve with fresh mint leaves to taste.