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Almost-Instant Strawberry Soft Serve Ice Cream

Justin Chapple shares a cooking hack for making almost-instant strawberry ice cream
Rebekah Lowin / TODAY


  • 1 1/2 pounds frozen strawberries, mangoes or blueberries
  • 3/4 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • Kosher salt


In a food processor, pulse the strawberries with the sweetened condensed milk, vanilla and a generous pinch of salt until the fruit is finely chopped. Puree until smooth, 2 to 3 minutes; scrape down the side of the bowl as needed. Serve soft or transfer to a metal baking pan, cover and freeze until just firm. MAKE AHEAD: The soft-serve can be frozen for up to 3 days. Let stand at room temperature for 10 minutes before serving.