These strawberries came straight from my mom's garden in Winslow.
These strawberries came straight from my mom’s garden in Winslow. Flavor 574 photo/Haley Church

I made a trip down to Southern Indiana last weekend, and my mom loaded me up with fresh strawberries from her garden.

There were way too many to eat by themselves, so I decided to try my hand at homemade ice cream using a simple whipping cream recipe, and it turned out great!

Make this recipe the night before a hot day and enjoy.

FRESH STRAWBERRY ICE CREAM

Total time before freezing: 25 minutes
Makes: About a gallon of ice cream (don’t hold me to this, I didn’t have anything to measure with.)

You’ll need:

  • 3 cups heavy whipping cream
  • 10 ounces of sweetened condensed milk
  • 3 cups of fresh strawberries, plus more for topping, diced
  • 4 ounces of cream cheese
  • 1/3 cup powdered sugar

Directions:

  1. Whip heavy cream in a stand mixer until fluffy.
  2. Add in the remaining ingredients and mix thoroughly. The ice cream will be slightly runny and pink.
  3. Pour the ice cream into a 9-by-13 baking pan, or whatever metal pan you have.
  4. Cover pan with plastic wrap or aluminum foil.
  5. Freeze overnight, or at least for 6 hours.
  6. Top with fresh strawberries and enjoy!

Haley Church is a Mishawaka resident and writes for Flavor 574. Follow her on Instagram, @HaleyDrewChurch.

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