Strawberry Ice with Condensed Milk and Whipped Cream

June  7, 2016
1 Ratings
Photo by James Ransom
  • Serves 6
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

What You'll Need
  • 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
  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!

See what other Food52ers are saying.

  • Eve Lunt
    Eve Lunt
  • Bounce
  • Scribbles
  • Diana Abu Jaber
    Diana Abu Jaber
  • cookerycoach
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.

13 Reviews

Eve L. July 19, 2016
So fresh and good. I can't wait to try it with other seasonal fruits.
Bounce June 18, 2016
This is crazy good! The two friends I served it to kept commenting the whole time they were eating it! I just got back from buying more strawberries so I can serve it tomorrow for Father's Day. Definitely a "keeper".
Amanda H. June 18, 2016
Glad to hear it!
Leslie H. June 12, 2016
There's a can of sweetened condensed coconut milk in my pantry...which is also vegan (though I'm not). Think I'll try chilling, then whipping the cream at the top and drizzling the rest. Anyone else done this?
Scribbles June 12, 2016
When I was a kid in New Orleans we ate nectar snowballs topped with condensed milk - this reminds me of them and I can't wait to try the recipe!!
Diana A. June 11, 2016
Mm, this worked beautifully with frozen blueberries. Massive hit, thank you.
zanne June 10, 2016
Is there nutritional info available for this? It looks fabulous!
Diana A. June 10, 2016
Dang, out of strawberries! Would this work with something like blueberries?
Amanda H. June 10, 2016
Yes -- it should!
cookerycoach June 10, 2016
Usually I top fresh raspberries with condensed milk and cream but I love taking it a step further and making the ice.
thebubblygirl June 10, 2016
This reminds me of one of the fruity treats drizzled in condensed milk at the fruteria in my old San Diego neighborhood. I can't wait to try it out.
Asha L. June 7, 2016
This sounds amazing. I always have a can of condensed milk floating around my pantry...I know what I am making this weekend!
Amanda H. June 10, 2016
Hope you like it!