In a mixing bowl whip the cream with powdered sugar until stiff. Set aside.
Place frozen strawberries into a food processor and process until it looks like large strawberry crumbs. Take out about a ⅓ cup of this mixture and set it aside.
Add the whipped cream and process until smooth. Throw in the strawberry “crumbs” that you have set aside earlier and stir with a spoon/spatula/wooden spoon.
Serve immediately or transfer into a freezer-friendly container/popsicle molds and freeze until set to your liking.
Notes
This recipe can be easily doubled or halved.
Adjust the amounts of ingredients to your liking if you feel that this is not sweet or creamy enough to your liking
Always use frozen strawberries.
Make sure your food processor can handle frozen foods before making this ice cream.
10 fluid ounces is about 1½ cup whipping cream (I use dry measurements cups to measure the liquids too).
If your kitchen is way too warm, I recommend working quickly to avoid melting of the ice cream.
When freezing this ice cream in a container count with around 4 hours until it sets. When using popsicle molds you will need more time for them to set properly.