Strawberry Vanilla Ice Cream Duo
Prep time
Total time
Distinct creamy smooth texture and pure clean flavors of this strawberry vanilla ice cream duo make homemade ice cream a simply wonderful treat.
Recipe type: Ice Cream
Serves: yields about 2 quarts
For the strawberry puree:
  • 3 cups fresh strawberries (402 g) – makes 2 cups strawberry puree (390 g)
  • 2 tablespoons butter (28 g)
  • 1 ½ tablespoons flour (16 g)
  • 2 tablespoons granulated sugar (28 g)
For the ice cream:
  • 4 tablespoons butter (56 g)
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3 cups cold heavy whipping cream (723 g)
  • ½ cup granulated sugar (108 g)
For the strawberry puree:
  1. Wash and remove stems from strawberries then place in a food processor. Pat the strawberries dry with a paper towel to absorb excess moisture. Blend the strawberries until completely smooth and pureed.
  2. Melt two tablespoons butter in a saucepan. Add 1 ½ tablespoons of flour. Whisk until flour is lightly brown. Remove pan from heat then whisk in the strawberry puree mixing until completely smooth. Return to medium low heat, add sugar and whisk for about 1 - 2 minutes to dissolve the sugar and thicken the strawberry puree. Transfer to a cool bowl, set aside and chill.
For the ice cream:
  1. Place the butter in a large mixing bowl and microwave to melt. Add the condensed milk and whisk to fully combine. Add the vanilla extract and whisk further until well blended.
  2. In the bowl of a stand mixer whip the heavy cream while gradually adding the sugar. Whip until thick with medium peaks.
  3. Using a silicon spatula, gently fold in the whipped cream in three parts into the condensed milk mixture. Gently mix until well combined.
  4. Divide the ice cream mixture in half. To one half, fold in the strawberry puree in three parts. Leave the other half plain. Pour the strawberry and vanilla ice cream in freezer safe containers and freeze until firm.
Recipe by SugaryWinzy at