Bradley ChenComment

Mint Strawberry Ice Cream

Bradley ChenComment
Mint Strawberry Ice Cream

Mint Strawberry Ice Cream

December 13, 2018

Just a few days ago, I drove for the very first time in my life. Let's just say that I wasn't exactly thrilled after the experience. Not only did I have to face the relentless honking of Shanghai drivers, but I also had to drive a stick shift. Honestly, this is by far the hardest skill I've had to learn in my life thus far. To anyone who drives regularly, huge kudos to you because that takes some guts. With four more lessons in the next week, I'll probably need lots of luck and probably an extra pair while I'm at it. 

My driving coach says I need more confidence in myself. I think I just need to charge more money into my metro card. Regardless, it got me thinking about how I got to where I am today. I think a lot of people would describe me as a confident person. However, for me, it's always been easy to act one way and feel another. It's even easier to doubt myself based on the past. A few days ago, I visited my old high school and attempted to give the young ones advice on surviving college. Apparently, all I managed to do was scare the poor kids and now everyone thinks I hate college, which I absolutely don't. I think I was just trying to emphasize that things will not always go as expected, but at the same time its important to avoid letting the past muck up the present. If something happens, then it happens. It's so easy to get caught up in self doubt, but in such cases I simply try to make the best of things. 


Speaking of seeking out the best of things. Sweetened condensed milk definitely tops that list. The base for this no-churn ice cream is simply sweetened condensed milk and whipped cream. I combined three o my favorite flavors to create this flavor and I think it is absolutely HEAVENLY. The mint and the strawberry are both such refreshing flavors and are brought together by the tangy balsamic reduction. Not only is this an easy recipe, but it definitely serves to impress. Most importantly, however, it is sure to bring a smile to any lover of ice cream. Actually, now that I think about it, everyone loves ice cream. This recipe is sure to make anyone smile. 





For the Ice Cream

  • 12 ounces of sweetened condensed milk

  • 450g of heavy whipping cream

  • 1 cup of fresh mint leaves

  • 2 cups of fresh strawberries

For the Balsamic Reduction

  • 4-5 tablespoons on balsamic vinegar

Ice Cream

  1. Heat the cream until hot and pour over the fresh mint leaves. Leave to steep for approximately 3 hours. Strain and set aside. 

  2. Wash the strawberries and remove the crowns. Pulse in a food processor or blender until there are small chunks of strawberries. Combine with the sweetened condensed milk.

  3. Whip the cream until medium-stiff peaks. Fold into the strawberry mixture.

  4. Freeze the ice cream base in silicone hemisphere molds for at least 8 hours.

  5. Optional: Place half a strawberry In the center of each mold for a surprise!  

Balsamic Reduction

  1. Heat the balsamic vinegar until half of the volume remains. Leave to cool and thicken. 


  1. Dip a spoon in hot water and run the back over each hemisphere of ice cream. Combine two hemispheres to form a sphere and return to the freezer for 15 minutes. Using the same method, run the spoon along the crease where the two hemispheres meet to hide the crack. Freeze for another 15 minutes.

  2. Remove the sphere from the molds

  3. Plate with mint, fresh strawberries, and a drizzle of balsamic reduction.