easy homemade ice cream

Fresh ‘n fruity: Easy homemade ice cream

Fresh ‘n’ fruity ice cream — lickety-split!

Here’s the scoop. Nothing beats fresh fruit ice cream on a hot summer’s day… except creamy fresh ‘n’ fruity ice cream you make yourself — without an ice cream maker!

Easy Homemade Strawberry Ice Cream

3 egg yolks*
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1 teaspoon vanilla extract
1/2 cup chopped strawberries
2 cups (1 pint) whipping cream, whipped
2 cups fresh or unsweetened frozen strawberries, mashed or pureed (1 cup)

In large bowl, beat egg yolks; stir in Eagle Brand, vanilla and chopped strawberries. Fold in whipped cream. Pour 1/3 mixture into aluminum foil lined 9×5-inch loaf pan or other 2 quart container. Spoon 1/3 mashed strawberries on top. Repeat layering; top with strawberry mixture. Swirl with knife or spatula. Cover, freeze 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Return leftovers to freezer.


Omit vanilla and chopped fruit. In large bowl, beat egg yolks, stir in Eagle Brand and 1 teaspoon grated lemon rind. Fold in whipped cream. Proceed as above; layering with 1 cup pureed blueberries. Freeze as above.


Omit vanilla. In large bowl, beat egg yolks; stir in Eagle Brand, 1 cup mashed peaches, 1/2 cup chopped peaches and 1/4 teaspoon almond extract. Fold in whipped cream. Freeze as above.

*Use only Grade A, clean, uncracked eggs. Please see the following guidelines on safely using eggs in homemade ice cream.

Prefer to use cooked eggs (custard) in your ice cream?


Or use the following updated recipe from Borden.

Easy homemade strawberry ice cream recipe

3 cups (1-1/2 pints) half-and-half
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 tablespoon vanilla extract
1 cup pureed or mashed strawberries
Red food coloring

Combine all ingredients in ice cream freezer container; mix well. Freeze according to manufacturer’s instructions.

Refrigerator-freezer method

Omit half-and-half. Combine sweetened condensed milk and vanilla in large bowl; stir in pureed strawberries and food coloring, if desired. Beat 2 cups (1 pint) heavy cream until whipped (do not use non-dairy whipped topping). Fold into strawberry mixture. Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

(Doesn’t include egg yolks.)