Strawberries and Cream Stella is a no-churn ice cream-style dessert that blends sweet, ripe strawberries with rich heavy cream into a smooth, scoopable frozen treat. It gets its name from the classic Italian dessert semifreddo (which means “half-cold”), but this version skips the ice cream maker entirely. The result is a creamy, fruity dessert that tastes like summer in a bowl, and it comes together with just a few simple ingredients.
Ingredients
- 2 cups (480 ml) heavy cream, cold
- 1 (14 oz / 397 g) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 lb (450 g) fresh strawberries, hulled and sliced (about 3 cups)
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon lemon juice (freshly squeezed)
- Pinch of salt
Instructions
- In a small saucepan, combine the sliced strawberries, sugar, lemon juice, and salt. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture becomes syrupy, about 5–7 minutes. Remove from heat and let cool completely.
- Once the strawberry mixture is cool, transfer it to a blender or food processor and puree until smooth. You should have about 1 cup (240 ml) of puree. If you prefer a smoother texture, strain through a fine-mesh sieve to remove seeds (optional).
- In a large mixing bowl, combine the cold heavy cream and vanilla extract. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until stiff peaks form, about 3–4 minutes. Be careful not to overbeat, or the cream will become butter.
- Pour the sweetened condensed milk into the whipped cream. Gently fold with a spatula until fully combined and no white streaks remain.
- Add the strawberry puree and fold gently until the mixture is marbled or fully pink, depending on your preference. For a marbled effect, fold only a few times.
- Pour the mixture into a 9×5-inch (23×13 cm) loaf pan or a 2-quart (2 L) freezer-safe container. Smooth the top with a spatula.
- Cover with plastic wrap or a lid, then freeze for at least 4 hours, or until firm. For best texture, freeze overnight.
Tips
- Substitutions: Use frozen strawberries if fresh are out of season. Thaw them first, then proceed with the recipe. You can also use 1/2 cup (120 ml) strawberry jam instead of the cooked puree—just skip the cooking step and fold the jam directly into the cream mixture.
- Storage: Keep the Stella in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing.
- Common mistake: Overbeating the cream can cause it to curdle or turn buttery. Stop as soon as stiff peaks form and the cream holds its shape when the whisk is lifted.
- Softening: If the frozen dessert is too hard to scoop, let it sit at room temperature for 5–10 minutes before serving. This makes scooping much easier.
Serving Suggestions
Serve scoops of Strawberries and Cream Stella in chilled bowls or cones. Top with fresh sliced strawberries, a drizzle of balsamic glaze, or a sprig of mint for a fresh contrast. It also pairs beautifully with a slice of pound cake or shortbread cookies.
Variations
- Chocolate Strawberry: Fold in 1/2 cup (85 g) mini chocolate chips along with the strawberry puree.
- Balsamic Strawberry: Add 1 tablespoon balsamic vinegar to the strawberry mixture while cooking for a tangy twist.
- Vanilla Bean: Scrape the seeds from one vanilla bean into the cream before whipping, instead of using vanilla extract.
- Vegan Version: Use full-fat coconut cream (chilled) and sweetened condensed coconut milk. Whip the coconut cream until stiff, then fold in the condensed coconut milk and strawberry puree.
Storage and Reheating
Store the Strawberries and Cream Stella in the freezer for up to 2 weeks. It does not need reheating; just let it sit at room temperature for 5–10 minutes before scooping. If you have leftovers, press plastic wrap onto the surface to prevent freezer burn. Do not refreeze after thawing, as the texture will become icy.
Frequently Asked Questions
Can I use frozen strawberries? Yes, thaw them completely and drain any excess liquid before cooking, as frozen berries release more water. The puree may be slightly thinner, so cook it for an extra minute or two to thicken.
Why did my mixture become icy? Icing usually happens when the mixture is over-churned or when it thaws and refreezes. To avoid this, fold gently, freeze quickly in a shallow container, and don’t let it sit out too long before returning to the freezer.
Can I make this without an electric mixer? Yes, you can whip the cream by hand with a whisk, but it will take 8–10 minutes. Make sure the cream is very cold, and use a large bowl for best results.
How long does it need to freeze? At least 4 hours, but overnight is better for a firmer texture. If you’re in a hurry, pour the mixture into a shallow metal pan to speed up freezing.
Can I reduce the sugar? The sugar in the strawberry puree helps keep the dessert soft and scoopable. Reducing it may result in a harder texture. If you want less sugar, use a sugar substitute like stevia or monk fruit, but note that the texture may change.
Is this safe for pregnant women? Yes, this recipe uses no raw eggs, so it is safe for everyone, including pregnant women, as long as the dairy products are pasteurized.
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