Ingredients:

  • 1 lb fresh strawberries, hulled and sliced
  • 2 tbsp lemon juice
  • 2 tbsp granulated sugar
  • 2 cups heavy whipping cream, cold
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Place sliced strawberries, lemon juice, and granulated sugar in a saucepan over medium heat.
  2. Simmer for 5–8 minutes, stirring occasionally, until the berries break down and the liquid thickens into a syrupy glaze.
  3. Blend the strawberry mixture until smooth, then let it cool completely.
  4. Pour the cold heavy cream into a chilled mixing bowl and beat on high speed until stiff peaks form.
  5. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth.
  6. Gently fold the cooled strawberry reduction into the condensed milk mixture until combined.
  7. Slowly fold the whipped cream into the strawberry base using a spatula in a figure-eight motion to maintain aeration.
  8. Pour the mixture into a parchment-lined 9x5 inch loaf pan, smooth the top, and freeze for at least 6 hours or overnight.