Make this easy and simple recipe to get a duo of yummy ice cream flavors —strawberry and vanilla. The distinct creamy smooth texture and pure clean flavors make homemade ice cream a simply wonderful treat.
Vanilla ice cream in its simplicity is an all-time favorite.
The flavor of this ice cream comes from two cups of strawberry puree made from fresh strawberries.
One recipe will make about a quart each of the strawberry and vanilla ice cream.
Here’s an outline of the simple steps to this heavenly strawberry vanilla ice cream duo. Details and measurements are in the recipe box at the end of this post.
The steps are pretty simple. I find that thickening the strawberry puree by heating it for a few minutes with melted butter and a small amount of flour and sugar not only draws out more flavor but makes for a thicker and fluffier strawberry ice cream. Divide the vanilla cream mixture and fold the strawberry puree into one half, and leave the other half plain to get both flavors.
Have a scoop or two of strawberry and vanilla ice cream in one cone if you can’t make up your mind.
Or layer the ice cream in tall glasses drizzled with chocolate sauce to make strawberry vanilla parfaits.
You can replace the strawberries with mango, raspberries or whatever is in season.
If you want just a batch of vanilla ice cream, simply omit the strawberry puree.
Strawberry vanilla ice cream duo—a delightful combination of flavors that’s simply irresistible.
- 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)
- 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)
- 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.
- 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.
- 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.
- In the bowl of a stand mixer whip the heavy cream while gradually adding the sugar. Whip until thick with medium peaks.
- Using a silicon spatula, gently fold in the whipped cream in three parts into the condensed milk mixture. Gently mix until well combined.
- 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.
Strawberry Vanilla Ice Cream Duo