Two Ingredient Strawberry Ice Cream

You know when you've spent too much time on Instagram or Pinterest when your tired brain thinks that Buzzfeed's Tasty videos are onto something with their "2 ingredient' ice cream recipes. Then you actually try them out and find that the ratio of dairy to everything else is too high. This strawberry ice cream tasted a lot like strawberry-infused cream than an actual strawberry ice cream, despite having mixed in 2 lbs of strawberries into the batch.

The Foodening Blog - Two Ingredient Strawberry Ice Cream

While this is a no-churn recipe, you do need a food processor or blender.

Tasty's recipe ratio:

1 pint heavy cream, beaten to soft peaks
One 14-oz can of sweetened condensed milk

And, strangely, that is it for their "two ingredients". I put in more than their suggested amount of mix-ins into this batch. Tasty only uses 1 cup of chopped strawberries. I can't imagine how bad their ice cream tastes.

To this, I added 1 lb frozen strawberries (coarsely chopped in the food processor) plus 1 lb fresh strawberries, an additional half cup of organic granulated sugar to balance out the tartness of some of the strawberries.

And even with that, it didn't really have that strong strawberry flavor.

The flipside to this is to make an actual churn-based recipe and make a vanilla custard base, like what Alton Brown would suggest.

This batch made 2 quarts. While just tasting like frozen strawberry-infused ice cream, it lasted less than a week. What can I say. I really like ice cream.