Imagine the pure bliss of a spoonful of chilled strawberries and cream on a sweltering day. That’s the feeling—the magic—behind Fresas con Crema Ice Cream. This incredibly creamy, vibrant dessert takes everything you adore about the classic Mexican treat and transforms it into a refreshingly cool, scoopable delight.
In this article, I’m excited to share the heartwarming family story that inspired this flavor, walk you through the simple ingredients and steps, and even show you how to serve it with a touch of flair. Whether you’re chasing a wave of nostalgia or simply craving something wonderfully new and delicious, this frozen version of fresas con crema is destined to become your next summer obsession.
Why Fresas con Crema Ice Cream Feels Like Coming Home
Growing up, our kitchen was the heart of our home—and it was never quiet. My grandma, truly the soul of our family, would hum old songs while her hands worked quickly, prepping strawberries, slicing each one with that trusty little paring knife she’d owned forever. The sweet, creamy scent of condensed milk would fill the air as she layered those glistening berries into individual glass cups, often whispering, “La dulzura viene del corazón” – “Sweetness comes from the heart.”
Those weekend dessert rituals weren’t just about satisfying a craving; they were her beautiful way of preserving tradition, creating precious moments that bonded all three generations of women in our household.
Fast forward a few years—now with my own busy family—I wanted to capture that same comforting feeling, but with a delightful twist my daughter could truly enjoy on those scorching summer afternoons. And just like that, Fresas con Crema Ice Cream was born right in our home freezer.
A Cherished Family Tradition, Reimagined for Today
Instead of simply layering strawberries and cream in bowls, we found a way to churn them into a velvety, luscious dessert you can enjoy by the scoop. It’s the beloved fresas con crema you remember—just frozen.
You’ll see the vibrant berries swirling beautifully into a rich cream base, delivering that unmistakable flavor from authentic Mexican-style crema and perfectly sweetened condensed milk. But now, it’s delightfully portable—perfect in a cone, ideal for sticky little fingers, and relaxing on sunny patios.
It’s the same comforting flavor Grandma made with so much love, only now in a fun, new form that my daughter asks for by name. And isn’t that just the sweetest thing? In one irresistible scoop, tradition takes a beautiful new shape.
If you loved this, you might also enjoy our nostalgic take on Avocado Cream Popsicles—another frozen Mexican treat that warms the heart.
What You Need to Make Authentic Fresas con Crema Ice Cream
To make fresas con crema ice cream that tastes just like the traditional dessert—but with a cool twist—you’ll want to use real Mexican crema or crème fraîche and juicy strawberries. The key is balancing rich, creamy texture with natural strawberry sweetness. Below is everything you’ll need:
Ingredients:
2 cups fresh strawberries, hulled and chopped
1 tablespoon sugar (for macerating strawberries)
1 cup Mexican crema (or crème fraîche)
1 cup heavy whipping cream
¾ cup sweetened condensed milk
½ cup whole milk
1 teaspoon vanilla extract
Pinch of salt
Optional: crushed strawberry cookies or fresh strawberry syrup for topping
Let the strawberries macerate in sugar for about 15 minutes before blending or mixing them into your base. This step helps release their natural juices and intensifies the flavor—just like grandma used to do when prepping dessert after Sunday lunch.
Choosing the Right Strawberries and Cream Base
Always go with ripe, red strawberries. They add vibrant color and natural flavor without needing extra sweeteners. If strawberries are out of season, frozen will do—just be sure to thaw and drain excess liquid first.
As for the cream base, Mexican crema brings a slightly tangy depth that makes this ice cream richer than using just heavy cream. When mixed with sweetened condensed milk and a splash of vanilla, it creates a custard-like texture without needing eggs.
Simple Steps to Homemade Fresas con Crema Ice Cream
You don’t need a fancy machine to bring this creamy Mexican ice cream to life. Whether you use an ice cream maker or the no-churn method, the process is easy and rewarding.
Step 1: Prep the Strawberries
Wash, hull, and chop the strawberries. Sprinkle them with 1 tablespoon of sugar and let them sit for 15 minutes to macerate. This draws out their juices and concentrates the flavor.
Step 2: Blend the Ice Cream Base
In a large mixing bowl, combine:
1 cup Mexican crema
1 cup heavy cream
¾ cup sweetened condensed milk
½ cup whole milk
1 teaspoon vanilla extract
Pinch of salt
Whisk until smooth. You can use a hand mixer for a creamier texture.
Step 3: Add Strawberries
Fold in about ¾ of your macerated strawberries. Blend lightly if you want pink ice cream, or leave chunky for texture. Reserve the remaining strawberries for swirling or topping.
Step 4: Churn or Freeze
With an ice cream maker:
Pour the mixture into your machine and churn according to the manufacturer’s instructions (usually 20–25 minutes).
No-churn method:
Pour the mixture into a loaf pan or airtight container. Swirl in the reserved strawberries. Cover with plastic wrap and freeze for at least 6 hours or overnight.
Tips for Getting the Creamy Texture Just Right
Using both heavy cream and Mexican crema creates that thick, scoopable texture we crave in traditional desserts. For an ultra-smooth finish, chill the base before churning.
Serving, Variations, and Storing
Creative Ways to Serve Fresas con Crema Ice Cream
Once your fresas con crema ice cream is frozen and ready, it’s time for the fun part—serving! This dessert shines in a cone, a bowl, or even between two cookies for a strawberry ice cream sandwich.
Top with:
- Reserved macerated strawberries
- A drizzle of sweetened condensed milk
- Crushed Maria cookies
- Whipped cream or even a dash of cinnamon
How to Store and Add Flavor Variations
Store any leftovers in an airtight container with plastic wrap pressed directly onto the surface to prevent ice crystals. It keeps well in the freezer for up to two weeks—but in our house, it’s usually gone in days.
Want to remix it? Here are simple variations:
- Chocolate twist: Add mini chocolate chips or swirl in Mexican chocolate syrup.
- Berry blend: Mix in raspberries or blueberries along with strawberries.
- Tropical version: Add diced mango and replace crema with coconut cream.
FAQs About fresas con crema ice cream
What is in fresas con crema?
Traditional fresas con crema is a Mexican dessert made with sliced strawberries, Mexican crema, sweetened condensed milk, and sometimes a splash of vanilla or cinnamon. It’s creamy, sweet, and slightly tangy—perfectly balanced in every bite.
What is fresa ice cream?
Fresa ice cream refers to strawberry ice cream, typically made with pureed strawberries, cream, and sugar. It’s a staple flavor in Mexican paleterías, often featuring fresh fruit chunks for added texture and flavor.
What is crema ice cream?
Crema ice cream is inspired by the base of many Mexican desserts—Mexican crema. It’s rich, slightly tangy, and creamy, offering a flavor deeper than basic vanilla. When blended into ice cream, it creates a velvety texture with a hint of tang.
Are you supposed to eat fresas con crema with a spoon or straw?
Traditionally, fresas con crema is eaten with a spoon. Some versions served in cups might come with a straw, especially if the crema is more liquid. However, for fresas con crema ice cream, a spoon is definitely the way to go!
Conclusion
Fresas con crema ice cream is more than a treat—it’s a tribute. A frozen spin on the classic Mexican dessert, this recipe brings generations together in one scoop. Whether you’re craving something nostalgic, or simply something new, this dessert gives you the best of both worlds: creamy, fruity, and unforgettable. From my family’s kitchen to yours, I hope it brings as much joy to your home as it does to ours.
Print
Fresas con Crema Ice Cream: Creamy Mexican Strawberry Delight
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours
- Yield: 1 quart 1x
- Category: Frozen Desserts
- Method: Freezing
- Cuisine: Mexican
- Diet: Vegetarian
Description
Creamy fresas con crema ice cream made with strawberries, Mexican crema, and condensed milk. A frozen twist on the classic dessert.
Ingredients
2 cups fresh strawberries, chopped
1 tablespoon sugar
1 cup Mexican crema
1 cup heavy cream
¾ cup sweetened condensed milk
½ cup whole milk
1 tsp vanilla extract
Pinch of salt
Instructions
1. Macerate chopped strawberries with sugar for 15 minutes.
2. Whisk together crema, heavy cream, condensed milk, whole milk, vanilla, and salt until smooth.
3. Fold in ¾ of the macerated strawberries.
4. Churn the mixture or freeze in a pan (no-churn method).
5. Swirl in the remaining strawberries and freeze until firm (6+ hours).
6. Scoop, serve, and top with more strawberries or condensed milk.
Notes
Use ripe strawberries for best flavor.
Mexican crema adds slight tanginess that mimics the traditional dessert.
Serve inside conchas or top with crushed cookies for extra texture.
Nutrition
- Serving Size: ½ cup
- Calories: 210
- Sugar: 22g
- Sodium: 35mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg