This recipe uses pantry staples and nostalgic flavors for a vibrant ice cream. Here’s what you need and why each matters:

• Sweetened Condensed Milk (14 oz can): Sweetens and binds the ice cream.
  • Why it matters: Provides a creamy, sweet base without needing a custard.
  • Substitution: Use coconut condensed milk for dairy-free (flavor will shift slightly).
• Half-and-Half (1 1/2 cups): Balances creaminess and lightness.
  • Why it matters: Adds richness without making the ice cream too heavy.
  • Substitution: Use a mix of 3/4 cup whole milk and 3/4 cup heavy cream, or plant-based half-and-half for dairy-free.
• Red Cream Soda (3/4 cup, such as Big Red, or regular cream soda): Adds fizzy sweetness.
  • Why it matters: Brings a nostalgic, bubbly flavor that defines the ice cream.
  • Substitution: Use strawberry soda, root beer, or a fruit-flavored soda (e.g., Fanta) for a different twist.
• Whipping Cream (1/2 cup): Enhances richness.
  • Why it matters: Adds a creamy, smooth texture to the ice cream.
  • Substitution: Use heavy cream for richer results or coconut cream for dairy-free.
• Frozen Strawberries (1 cup, thawed and mashed): Provide fruity flavor.
  • Why it matters: Add tart, juicy strawberry notes and a natural pink hue.
  • Substitution: Use fresh strawberries (mashed) or frozen raspberries for variety.

Pro Tip: Thaw frozen strawberries in the fridge for 1-2 hours and mash with a fork for a chunky texture. Use Big Red soda for a bold, nostalgic flavor (available at grocery stores or online).