Ingredients for 4-6 servings

• 2 cups of heavy cream (or whipping cream)
• 1 cup of La Finca Harvest strawberry puree

Instructions

1. Start by chilling a mixing bowl and beaters in the freezer for 15-20 minutes. It's essential to have everything cold for best results
2. Mix half a cup of heavy cream into the chilled mixing bowl with the strawberry puree
3. Whip the heavy cream with an electric hand mixer with the whisk attachment. Start on low speed and gradually increase it to medium-high as the cream thickens. Continue to beat until you achieve stiff peaks. This process should take between 3-5 minutes. Stiff peaks indicate that the cream is thick enough to hold its shape
4. Gently fold the strawberry puree into the whipped cream until well combined. Be careful not to deflate the whipped cream; fold gently to maintain the airy texture
5. Transfer the mixture into a lidded, freezer-safe container. Smooth the top
6. Cover the container and place it in the freezer. Allow the ice cream to freeze for at least 4-6 hours or until it's firm

Enjoy your homemade, no-churn strawberry ice cream!