Description
This easy no-churn strawberry ice cream recipe delivers a rich, creamy, and intensely flavored dessert without the need for an ice cream maker. Perfect for summer or any time you crave a sweet treat!
Ingredients
Scale
- 2 cups heavy cream, very cold
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and roughly chopped
- Optional: Pinch of salt
Instructions
- Prepare the Strawberries: In a food processor or blender, pulse the strawberries until they are pureed. You can leave some chunks for texture if desired.
- Whip the Cream: In a large mixing bowl, use an electric mixer to whip the heavy cream until stiff peaks form.
- Combine Ingredients: Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream.
- Add Strawberries: Gently fold in the strawberry puree. Be careful not to overmix, as this can deflate the cream.
- Freeze: Pour the mixture into a freezer-safe container. Cover and freeze for at least 6 hours, or preferably overnight, until solid.
- Serve: Let the ice cream sit at room temperature for a few minutes before serving to soften slightly. Scoop and enjoy!
Notes
- For a smoother ice cream, ensure your heavy cream is very cold before whipping.
- Feel free to adjust the sweetness by adding more or less sweetened condensed milk to your liking.
- You can substitute frozen strawberries, but thaw them slightly before pureeing.
- Add a pinch of salt to enhance the flavors.
- Store leftovers in the freezer for up to 1 month.
- Prep Time: PT20M
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 25g
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 20g