A delightful and easy-to-make strawberry ice cream recipe that is perfect for summer days.
Chop the frozen strawberries into smaller pieces.
Chopping the strawberries helps the blender process them more evenly.
Place the chopped strawberries into a blender.
Ensure the blender is powerful enough to handle frozen fruits.
In a mixing bowl, whisk together the sugar and cream until the sugar is dissolved.
Whisking ensures the sugar is evenly distributed in the cream.
With the blender running, gradually pour the cream mixture into the blender through the lid opening, stopping occasionally to stir.
Pour slowly to allow the ingredients to blend smoothly.
Blend until the mixture is smooth but still has small bits of strawberries.
Stop blending once the desired texture is achieved to avoid over-processing.
Transfer the mixture to a shallow pan and freeze for 2-3 hours until firm.
Use a shallow pan for quicker freezing and easier scooping.
Scoop the ice cream into bowls or cones and serve immediately.
Let the ice cream sit at room temperature for a few minutes if it's too hard to scoop.
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