PREPARATION:
Make sure the whipped cream is chilled before you start preparing the ingredients. Before you start, you may chill it in the fridge for a couple of hours. In addition, after washing, remove the stems and cut the strawberries into little pieces.
To get firm peaks, beat the cold whipped cream in a large mixing basin. Your mixer’s speed will determine how long this process takes.
Toss in the condensed milk with a spatula when the whipped cream has reached room temperature. To avoid changing the texture of the finished product, be cautious not to deflate the whipped cream to an extreme.
Toss in the chopped strawberries once the condensed milk has been thoroughly mixed with the whipped cream. To get a well-rounded flavor, sprinkle them uniformly throughout the mixture.
In a freezer-safe container, make sure the lid fits snugly before transferring the ice cream mixture. To make it even, use a spatula to smooth down the top.
The ice cream should be allowed to freeze for at least six hours, or ideally all night, after placing the container in the freezer. Then it may set up and have that velvety consistency.
Savor the Delight: Pour the ice cream into serving dishes or ice cream cones once it has frozen completely. For an extra decadent touch, top with some chocolate sauce or more fresh strawberries.
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