Description
Creamy, vibrant homemade strawberry ice cream made without an ice cream maker! This no-churn recipe captures the fresh taste of ripe strawberries in every cool, decadent bite.
Ingredients
Scale
- 2 cups heavy whipping cream, very cold
- 1 (14-ounce) can sweetened condensed milk, chilled
- 2 cups fresh strawberries, hulled and pureed
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice (optional, brightens the flavor)
Instructions
- Prepare the strawberries: Wash, hull, and finely chop or puree the strawberries in a food processor until smooth. If using a puree, measure out 2 cups.
- In a large mixing bowl, whip the very cold heavy cream using an electric mixer (handheld or stand mixer) until stiff peaks form. This usually takes 3-5 minutes.
- Gently fold the chilled sweetened condensed milk and vanilla extract into the whipped cream until just combined. Be careful not to deflate the whipped cream.
- Slowly fold in the strawberry puree and lemon juice (if using) until you achieve a uniform pink color. Do not overmix.
- Pour the mixture into a freezer-safe loaf pan or airtight container. Cover the top surface directly with plastic wrap to prevent ice crystals from forming.
- Freeze for at least 6 hours, or preferably overnight, until firm.
- Before serving, allow the ice cream to sit on the counter for 5-10 minutes to soften slightly for easier scooping.
Notes
- For a thicker texture, freeze the strawberry puree for about 30 minutes before folding it into the cream mixture.
- If you prefer chunks of strawberry, reserve 1/2 cup of finely diced strawberries and gently fold them in during the last few stirs.
- This ice cream is best consumed within two weeks for optimal texture.
- Prep Time: PT15M
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 35g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 14g
- Protein: 5g
- Cholesterol: 80mg