Celebrate National Strawberry Day with Kathey Raskin

Do you love strawberries? Who doesn’t? If you want to learn how to make incredible homemade ice cream, celebrate National Strawberry Day with me, Kathey Raskin of Las Vegas, this Wednesday, February 27th! Strawberries are showing up in the markets again just in time for this favorite food holiday. Once you’ve had a taste of this rich, decadent strawberry ice cream, you may not be able to go back to store-bought!


This is the perfect dessert for spring and summer, and here where it’s warming up already it’s a good choice for winter as well. I promise this will be the best strawberry ice cream you’ve ever tasted, with a burst of fresh berries and vanilla in every bite. There are recipes with egg and without, and this one is the latter. This recipe involves no eggs and no churning, and one of the best things about it is you can make it without an ice cream maker.



Approximately 2 lbs strawberries – usually 2 to 3 of the typical containers you’d find at the supermarket

1 tbsp sugar

1 tsp vanilla extract

1 13 oz can sweetened condensed milk

2 cups full fat whipping cream



Cut the strawberries in half and sprinkle with sugar, then blend in your food processor. Mix condensed milk and vanilla and whip. Here you’re looking for stiff peaks to form, similar to those you’d look for when making meringue. Fold the berry and sugar mixture with the condensed milk and vanilla, being careful to mix and fold together gently so it retains its consistency. You’ll need to freeze this for at least 12 hours. It’s tempting to begin eating it sooner, but you’ll have to resist the urge if you want to enjoy it at its best.


Learn how to make 3-ingredient strawberry ice cream.



This French-style custard is based on homemade strawberry ice cream, and it’ll wow your guests!


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