1 lb fresh strawberries, stems removed
1 pint heavy whipping cream
1 can (14 oz) sweetened condensed milk
In blender, puree strawberries.
In bowl of stand mixer, beat whipping cream and sweetened condensed milk until stiff peaks form. Fold in strawberry puree. Pour into loaf pan. Freeze 5 hours.
Before serving, let ice cream soften 5-10 minutes.
Serve in your favorite cone or cup and add a strawberry or blueberries on top
Find more summer dessert recipes at Culinary.net.