It’s been a while since my refrigerator saw some ice-cream action. But with kids falling sick and hubby dearest itching to tickle his taste buds – the strawberries and bananas finally beckoned me and I went ahead and made 2 separate batches of ice-creams; While bananas made a happy pair with roasted almonds, strawberries gelled well with the creamy mix for another batch.
I don’t have an ice-cream churner at home, nor do I get double-cream/heavy whipping cream easily in the stores, but fresh cream, cream cheese and condensed milk are a few ingredients that graces my refrigerator most of the times, and all these things go in to making a wonderfully creamy treat 
Verdict:
The rush of the strawberry hit and the nutty ripe bananas got a whopping thumbs-up. As the weather swings from pleasantly cool to mildly chilly , the tingly ice-creams was a happy devouring experience.
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Icecream made Easy (Strawberry & Banana and Roasted Almonds)
- Total Time: 5 hours
- Yield: 4 1x
Description
Homemade Icecream without an icecream maker – A luscious delight !
Ingredients
For the Strawberry ice-cream
- Strawberries - 250 grams
- Condensed Milk - 400 grams (I used Nestle Milkmaid)
- Amul Fresh Cream - 300 ml (or use double cream/heavy whipping cream)
- Cream Cheese - 2 generous spoons (I used Brittania) ,optional - gives a richer creamier taste
- Little Less than a pinch of salt
- Half a lemon
For the Banana & Roasted Almonds ice-cream
- Bananas - 6 to 7 small sized ripe bananas
- Almonds - a fisful (Roasted till smoky & charred and roughly chopped)
- Condensed Milk - 400 grams (I used Nestle Milkmaid)
- Amul Fresh Cream - 300 ml (or use double cream/heavy whipping cream)
- Cream Cheese - 2 generous spoons (I used Brittania) , optional - gives a richer creamier taste
- Little Less than a pinch of salt
- Half a lemon
For Garnish :-
- Chocolate Syrup /Butter Scotch Topping
- Roasted & coarsely chopped/grated Nuts
- Fresh cut fruits
- Cherries or Glazed Cherries
- Any choice Toppings
Instructions
- (Same procedure for both the ice-creams)
- Puree the strawberries in a food processor or blender and squeeze in the half lemon. Set it aside.
- For the banana ice-cream, roast the almonds till a smoky hue and roughly chop the nuts , puree the bananas with a dash of lemon juice and mix with the nuts.
- In a large bowl, mix the condensed milk, fresh cream, cream cheese and whisk it on a medium speed with an electric beater till they are frothy , swirly & gushy
- Gently fold in the strawberry puree/banana puree & nuts and salt in to the cream mix and scrape them into a plastic box.
- Freeze it for 4-6 hours and enjoyyyyyyyyyyyyyyyy !
Notes
- The mix will expand when freezed, so put it in a plastic tub the right size with enough space in the top.
- Cover it with a cling film and the lid of the box/tub has to be shut air-tight You can add choco-chips or marshmallows too before scraping it to the tub.
- It is OK if the mix is tad sharper/sweeter than you wished for; as freezing tones down the flavor over time, the mix will adjust to the right taste
- Prep Time: 20 mins
- Cook Time: 6 hours
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
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Frequently Asked Questions
Do I need to stir the ice cream while it’s freezing?
No — the instructions say there is no need to take it out and stir it repeatedly. Simply pour the mixture into a sealed container and freeze for 4 to 6 hours.
Why does the recipe use condensed milk alongside fresh cream?
The article explains that the author doesn’t have easy access to double cream or heavy whipping cream, so the combination of fresh cream (300 ml), condensed milk (400 g), and optional cream cheese creates a rich, creamy base without specialized dairy. The cream cheese, the article notes, gives a richer and creamier taste.
Why does the mix need to taste slightly sweeter or sharper than ideal before freezing?
The recipe notes explain that freezing tones down flavor over time, so a mix that tastes a little sharper or sweeter than you want will adjust to the right taste once frozen.
How much space should I leave in the container?
The notes warn that the mix expands when frozen, so use a container the right size with enough space at the top, and cover the surface with cling film before sealing the lid air-tight.
