Recipe for: Homemade Strawberry Ice Cream - photo 1
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Recipe for: Homemade Strawberry Ice Cream

Desserts May Day 90 min Medium 17 wyświetleń ~39.66 PLN * - (0)
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Description

Creamy ice cream with a distinct aroma of fresh strawberries, a delicate tartness from lemon, and a velvety texture thanks to cream and cottage cheese. The recipe combines Polish semi-fat cottage cheese with seasonal strawberries, giving the ice cream a slightly cheesy yet fresh flavor profile — perfect for a May picnic. Serve the ice cream in small scoops in bowls or in cones; it pairs wonderfully with mint leaves or a sauce made from roasted strawberries. Visually: pastel pink, pieces of fruit, and a green accent of mint. The recipe yields a creamy consistency without using raw eggs, with instructions for both an ice cream machine and a manual method.

Ingredients Used

Ingredients (9)

Servings:
6
  • Strawberry 600 g
  • Sugar 150 g
  • 30% heavy cream 400 g
  • Milk 200 ml
  • Semi-fat cottage cheese 200 g
  • Lemon juice 20 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Mint leaves 30 g
  • Vanilla sugar 10 g
💰 Szacowany koszt dania: ~39.66 PLN (6.61 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing strawberries

1

Wash the strawberries under running, cool water and gently dry them with a paper towel. Remove the stems and cut larger fruits in half or into quarters. Place the strawberries in a wide bowl.

Ingredients: Strawberry
Use a large, wide stainless steel or glass bowl; do not wash the strawberries too early before preparation (they will lose flavor).
2

Sprinkle the strawberries with 100 g of sugar and pour in the lemon juice. Gently mix with a silicone spatula to ensure the sugar evenly coats the fruit. Set aside for 20–30 minutes until the strawberries release their juice (you will see a shiny, slightly liquid layer).

Ingredients: Strawberry, Sugar, lemon juice
Macerating with sugar will extract the juices and flavor. If the strawberries are not releasing juice, you can lightly mash a few fruits with a fork to speed up the process.

Ice base

3

After macerating, pour the strawberries along with the juice into a blender. Add the semi-fat cottage cheese, the remaining 50 g of sugar (if you are using vanilla sugar, add it now), and 50 ml of milk. Blend on high speed for 1–2 minutes until the mixture is completely smooth and lump-free. Taste and sweeten if necessary.

Ingredients: Strawberry, Semi-fat cottage cheese, Milk, Sugar, Vanilla sugar
Use a high-power blender or immersion blender. The mixture should be smooth, without any lumps of cottage cheese — if lumps remain, blend longer, taking breaks to avoid heating the mixture.

Whipping cream and combining

4

Chill the bowl and the mixer whisks in the fridge for 10 minutes (cold tools make whipping easier). Pour the chilled heavy cream into the bowl and beat with a mixer on medium speed for about 3–5 minutes, until soft peaks form (when you lift the whisk, the cream slightly falls but holds its shape).

Use a hand mixer or a stand mixer. Do not whip the cream for too long — it will start to turn into butter. The time depends on the power of the mixer and the temperature of the cream.
5

Pour the remaining 150 ml of milk into the smooth strawberry-cheese mixture and mix thoroughly with a spoon or spatula. Then add one third of the whipped cream and mix vigorously to loosen the base. Next, gently fold in the rest of the cream in two batches, using an upward motion — the goal is to aerate the mixture while keeping it light.

Ingredients: Milk, Semi-fat cottage cheese, Strawberry
Use a silicone spatula to fold in the cream — too vigorous mixing can destroy the structure. The consistency should be thick but pourable.

Freezing and serving

6

If you have an ice cream machine: pour the mixture into the prepared, cold machine and follow the manufacturer's instructions (usually 20–30 minutes of operation) until the mixture thickens to the consistency of soft ice cream. Transfer to a plastic or metal container and place in the freezer for at least 2 hours to mature. If you don't have a machine: pour the mixture into a wide, flat container and put it in the freezer. Every 30–40 minutes for the first 3 hours, take it out and vigorously stir with a wooden spoon or hand whisk (break and crush the ice crystals) to prevent large crystals from forming. After 3 hours, leave it to fully chill for another 2–3 hours.

Ingredients: Milk, Strawberry, Semi-fat cottage cheese
The best vessel is a metal container with a flat bottom — it cools faster. If you are using the manual method, routine stirring is key for a creamy texture.

Serving

7

Before serving, take the ice cream out of the freezer for 8–10 minutes to soften slightly — this will make it easier to scoop. Use a special ice cream scoop dipped for a few seconds in hot water (wipe with a towel) to create nice balls. Decorate with halved strawberries and a mint leaf (optional).

Ingredients: Strawberry, mint leaves
Use ceramic bowls that do not conduct cold too quickly; the ice cream scoop should be hot, but not boiling.

Additional tips

8

If the ice cream is too hard after freezing, leave it at room temperature for 10–15 minutes before serving. You can also make a quick sauce by heating a few strawberries for 3–4 minutes with 1 tablespoon of sugar and drizzle it over the serving.

Ingredients: Strawberry, Sugar
Don't take out a large block of ice cream all at once — serve it little by little to avoid melting the rest.

Fun Fact

💡

In Poland, the tradition of making homemade ice cream dates back to the 19th century, when ice was brought from ice houses; modern homemade ice cream often uses seasonal fruits, such as strawberries, to achieve an intense, natural flavor.

Best for

Majówka Piknik Letnie popołudnie

Tips

🍽️ Serving

Serve in chilled bowls or waffle cones. For contrast, serve with balsamic sauce with black pepper or with a delicate crumble made from oats. A cold mint tea or lightly sparkling fruit wine pairs well with the dessert.

🥡 Storage

Store ice cream in a closed container in the freezer for up to 7 days. To avoid freezer burn, cover the surface of the ice cream with a layer of plastic wrap touching the ice cream before sealing. To thaw, transfer the container from the freezer to the refrigerator for 30–40 minutes or leave it at room temperature for 10–15 minutes before serving.

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