Few things in life are as universally loved as ice cream—and Strawberry Snow Ice Cream is no exception. This pillowy-soft, strawberry-infused treat captures everything we love about summer: bright fruit flavour, velvety texture, and a cooling finish that feels like you’re biting into a sweet snowflake.
Loved by kids, cherished by grown-ups, and surprisingly easy to make, this recipe is a game-changer for homemade frozen desserts. In a blender or food processor, combine: 2 cups fresh strawberries, 1/2 cup sugar, 1 tsp lemon juice and 1 tsp vanilla extract.
Blend until completely smooth. For an ultra-silky texture, strain the mixture through a fine mesh sieve to remove seeds. Set aside and let it chill in the fridge for 10–15 minutes to enhance the flavour. In a large chilled bowl, whip 2 cups of cold heavy cream until stiff peaks form.
This should take about 3–5 minutes with a hand or stand mixer. The whipped cream is what gives the dessert its signature airy, snow-like consistency. Using a spatula, gently fold the chilled strawberry purée into the whipped cream. Once combined, slowly pour in the sweetened condensed milk and continue folding until the mixture is uniform in colour and texture.
Transfer the finished mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula, then cover tightly with plastic wrap or a lid. Freeze for at least 4–6 hours, or preferably overnight, until firm and scoopable. Before serving, let the ice cream sit at room temperature for 5–7 minutes to soften slightly for easier scooping.
For a stunning presentation:
- Garnish each scoop with fresh strawberry slices for a fruity finish.
- Drizzle with chocolate syrup for a decadent touch.
- Or do both for the ultimate sweet-and-fruity contrast.
Pro Tips:
- Use ripe strawberries for the best natural sweetness and flavour. If your berries are very tart, increase the sugar slightly.
- Whip cream to stiff peaks—this gives the ice cream structure and that airy texture.
- Fold gently to keep the mixture light and prevent deflating the cream.
Make-Ahead & Storage:
Make-Ahead: Prepare and freeze up to one week in advance.
Storage: Keep tightly covered in the freezer for up to 7–10 days.
Avoid freezer burn: Press a piece of parchment or wax paper directly onto the surface before sealing.
Variations and Customisations:
Flavour Upgrades:
- Swirl in strawberry jam, lemon curd, or even chopped fresh mint for a twist.
- Add a few drops of strawberry extract for extra intensity.
Dietary Options:
- Dairy-Free: Use full-fat coconut cream and a dairy-free condensed milk alternative.
- Low-Sugar: Swap sugar with stevia or monk fruit sweetener, and use a low-sugar condensed milk option.
Serving & Presentation Ideas:
Plating Suggestions:
- Serve scoops in chilled bowls, waffle cones, or glass dessert cups.
- For parties, layer into small mason jars for easy grab-and-go treats.
Garnishes:
- Fresh strawberry slices (classic and beautiful)
- Drizzle of chocolate syrup (rich and dramatic)
- Or both—for the perfect harmony of fruit and indulgence.
Accompaniments:
- Pair with shortbread cookies, vanilla wafers, or even a slice of pound cake.
- Serve alongside iced tea, lemonade, or espresso for a grown-up pairing.
The ultimate guide to strawberry snow ice cream, your new go-to for a frozen treat that’s as elegant as it is effortless. Light, fluffy, and full of real fruit flavour, it’s the perfect dessert for summer days, celebrations, or anytime you need a little moment of strawberry bliss.
Ingredients:
- 2 cups fresh strawberries, hulled and halved
- 1/2 cup granulated sugar
- 1 tsp fresh lemon juice (for brightness)
- 1 tsp vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream, cold
- (Optional)1–2 cups finely shaved ice, for a snowier texture
