Strawberry Ice Cream
Batch Size:
Yield:
Main
| Amount | Ingredient |
|---|---|
| Whole Milk | |
| Heavy Cream | |
| Milk Powder | |
| Dextrose | |
| Granulated Sugar | |
| Ice Cream Stabilizer1¼ t | |
| Strawberry Pureefresh |
Scaled ingredient total1,494 g
Prep Method 5
- 1.In a saucepan large enough to accommodate the entire recipe, combine the milk and cream. Whisk in the milk powder and dextrose by hand, then using an immersion blender, blend the milk powder and dextrose to dissolve.
- 2.Heat until warm, 105°F (40°C); whisk in the sugar mixed with the stabilizer.
- 3.Stir with a whisk and heat to 185°F (85°C).
- 4.Chill immediately and allow to mature for 6 to 12 hours.
- 5.Blend the puree into the base with an immersion blender until smooth; spin immediately.
U of M Equivalency
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Recipe Cost
There is not enough information to calculate cost. Please verify the below:- This recipe and all its sub-recipes must include Total Yield
- All ingredients in this recipe and its sub-recipes must be defined
- All ingredients in this recipe and its sub-recipes must have a purchase cost
- All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
- If this recipe exists in multiple concepts or locations, there is a cost at each concept/location
Ingredient and sub-recipe costs used to calculate this recipe.
Ingredient / Sub-Recipe ( | )Cost
Whole MilkThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$0.8099
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Milk PowderThis ingredient is not yet set with a purchase cost and unit—
DextroseThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.0769
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Ice Cream StabilizerThis ingredient is not yet set with a purchase cost and unit—
Strawberry PureeThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,500 g
Total Cost$0.8868
Cost Per G:$0.0006
Partial estimate; unpriced ingredients are excluded. 14% of ingredient weight is priced.
5 costing issues
- Whole Milk: no active USD purchase price with a convertible package size
- Milk Powder: no active USD purchase price with a convertible package size
- Dextrose: no active USD purchase price with a convertible package size
- Ice Cream Stabilizer: no active USD purchase price with a convertible package size
- Strawberry Puree: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data3 of 7 connected
!Strawberry PureeAdd nutritional data750 g›✓DextroseDEXTROSE PURE AND NATURAL SWEETENER, DEXTROSE225 g›!Whole MilkAdd nutritional data180 g›✓Heavy CreamCream, heavy155 g›!Milk PowderAdd nutritional data125 g›✓Granulated SugarSugars, granulated53 g›!Ice Cream StabilizerAdd nutritional data6 g›Nutrition Facts
Serving size100 g
Amount per serving
Calories100
% Daily Value*
- Total Fat 3.5g
- 5%
- Saturated Fat 2g
- 11%
- Cholesterol 10mg
- 4%
- Sodium 0mg
- 0%
- Total Carbohydrate 17g
- 6%
- Dietary Fiber 0g
- 0%
- Total Sugars 13g
- Protein 0g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 29% mapped. Scaled batch: 1569 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Puree strawberries with a small amount of lemon or lime juice, then strain the puree through a fine-mesh strainer before weighing. It is best to make the puree right before you spin the ice cream to minimize oxidation of both flavor and color.