Strawberry Ice with Condensed Milk and Whipped Cream

June  7, 2016
Photo by James Ransom
Author Notes

Mostly, I haven't had much reason to buy condensed milk. But a trip to Panama changed this. After a long hike in the cloud forest, our guide took us to a local place in Boquete specializing in strawberry desserts. My eye went straight to a strawberry ice capped with condensed milk and dense whipped cream. The creamy milk quietly mediated between the fruit and cream, working its magic much like it does in coffee and cookie bars. —Amanda Hesser

  • Serves 6
  • 24 ounces frozen strawberries (ideally sweet, fresh ones that you've frozen)
  • 3 tablespoons sugar, plus more to taste
  • 1 tablespoon lemon juice, plus more to taste
  • 1/2 cup heavy cream
  • one 14-ounce can sweetened condensed milk
In This Recipe
  1. In a food processor, combine the frozen strawberries, sugar, and lemon juice. Pulse until the mixture is a fluffy, powdery ice. Taste and adjust sweetness and lemon juice if needed. Pulse again. Scrape the ice into a container and freeze for at least 2 hours.
  2. Just before serving, whip the cream. Spoon the strawberry ice into 6 coupes, tumblers, or bowls. Top each with two tablespoons condensed milk and a big pouf of whipped cream. Hurry to the table!

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Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.