Description
Enjoy the taste of summer with this unbelievably easy no-churn strawberry ice cream. Using just a few simple ingredients, you can achieve a rich, smooth texture that rivals store-bought premium ice cream, packed with fresh, ripe strawberries.
Ingredients
Scale
- 2 cups heavy whipping cream, chilled
- 1 (14 ounce) can sweetened condensed milk, chilled
- 1 teaspoon pure vanilla extract
- 3 cups fresh strawberries, hulled and finely chopped (about 1 pound)
- 2 tablespoons granulated sugar (optional, for macerating strawberries)
- Pinch of salt
Instructions
- Prepare the Strawberries: If your strawberries are very juicy, you can macerate them first. Toss the chopped strawberries with the optional 2 tablespoons of granulated sugar and let them sit for 15 minutes. Drain off any excess liquid, reserving the strawberries.
- Whip the Cream: In a large, chilled bowl, use an electric mixer (handheld or stand mixer with a whisk attachment) to beat the heavy whipping cream until stiff peaks form. This usually takes 3-5 minutes. Be careful not to over-whip into butter.
- Combine Base: In a separate bowl, gently whisk together the chilled sweetened condensed milk and vanilla extract until just combined.
- Fold Together: Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it. Then, gently fold in the remaining whipped cream until no white streaks remain. Do this carefully to retain as much air as possible.
- Add Strawberries: Gently fold in the chopped strawberries and the pinch of salt.
- Freeze: Transfer the mixture to a freezer-safe container (a loaf pan works well). Cover the surface directly with plastic wrap to prevent ice crystals, then cover the container tightly with a lid or foil.
- Set: Freeze for a minimum of 6 hours, or preferably overnight, until firm. Let the ice cream sit on the counter for 5-10 minutes before scooping and serving.
Notes
- For a deeper color and flavor, you can blend half of the strawberries into a puree and swirl them into the mixture just before freezing.
- If you prefer a firmer ice cream, you can use an ice cream maker after mixing ingredients (skip the ‘no-churn’ freezing method and follow your machine’s instructions).
- Ensure all dairy ingredients are very cold before whipping for the best volume.
- Prep Time: PT20M
- Cook Time: 0 minutes
- Category: No-Churn Ice Cream
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 35g
- Sodium: 55mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg