No Churn Strawberry Ice Cream
A simple and creamy strawberry ice cream recipe that doesn't require an ice cream machine, perfect for hot days and made with fresh ingredients.
Ingredients
For the Ice Cream
- 2 cups Fresh strawberries, chopped Alternatively, thawed frozen strawberries can be used.
- 2 to 4 tablespoons Sugar Adjust based on sweetness of strawberries.
- 1 teaspoon Lemon juice Enhances strawberry flavor.
- 2 cups Cold heavy whipping cream Ensure it is very cold for best whipping.
- 1 can (14 oz) Sweetened condensed milk Provides sweetness and creaminess.
- 1 teaspoon Vanilla extract Adds flavor.
- 1 pinch Salt Enhances flavor.
Instructions
Preparation
- Chop the strawberries and toss them with sugar and lemon juice. Let them sit for 10 to 20 minutes to become juicy.
- Decide on the texture you want: for smooth ice cream, blend the strawberries into a puree; for chunky ice cream, mash them with a fork.
- Whip the cold heavy cream until it holds soft peaks.
- In another bowl, stir together the sweetened condensed milk, vanilla extract, and salt.
- Gently fold the whipped cream into the condensed milk mixture, being careful to maintain the airiness.
- Fold in the prepared strawberries and adjust sweetness as desired.
- Transfer the mixture into a loaf pan or a suitable container, cover, and freeze for at least 6 hours or overnight until scoopable.
Notes
Let the ice cream sit at room temperature for 5 to 10 minutes before scooping for easier serving. Store in a shallow container for better texture.