Recipe courtesy of Mary Ellen Hoybook

Very Berry Strawberry Ice Cream

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  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 4 quarts
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3 pounds fresh strawberries

1 cup sugar

2 tablespoons lemon juice

4 eggs, or 1 cup egg substitute (recommended: Egg Beaters)

2 cans condensed milk

1/2 cup sugar

1/2 cup brown sugar, loosely packed

1 quart heavy whipping cream

1 quart half-and-half

1/2 teaspoon salt

4 tablespoons vanilla extract


  1. Wash, core and slice strawberries. Gently mix with sugar and lemon juice. Let strawberries sit for at least 1 hour. While the berries are waiting, mix remaining ingredients and refrigerate. Heat berries on stove in heavy saucepan until boiling. Turn heat down and let simmer for 5 minutes. Cool strawberries. Put cooled strawberries in food processor and process until you have small bits or puree. Mix berries and milk mixture together and freeze according to ice cream freezer instructions.