Description
This No-Churn Strawberry Ice Cream is smooth, rich, and packed with fresh strawberry flavor. Made with just a handful of ingredients, it’s the perfect fuss-free summer treat. No ice cream maker required—just mix, freeze, and enjoy!
Ingredients
-
2 cups heavy whipping cream (cold)
-
1 (14 oz) can sweetened condensed milk
-
1 1/2 cups fresh strawberries, hulled and chopped
-
1 tablespoon lemon juice
-
1 teaspoon vanilla extract
-
Pinch of salt
Instructions
-
Make the strawberry puree:
-
In a blender or food processor, blend chopped strawberries and lemon juice until smooth.
-
Pour into a small saucepan and simmer over medium heat for 8–10 minutes to reduce and intensify the flavor. Let cool completely.
-
-
Whip the cream:
-
In a large mixing bowl, whip the cold heavy cream until stiff peaks form (about 3–4 minutes with an electric mixer).
-
-
Mix the base:
-
In a separate bowl, combine sweetened condensed milk, vanilla, salt, and cooled strawberry puree. Stir until smooth.
-
-
Fold it all together:
-
Gently fold the whipped cream into the strawberry mixture in batches until fully combined and fluffy.
-
-
Freeze:
-
Pour into a loaf pan or airtight container. Cover and freeze for at least 6 hours or overnight, until firm.
-
-
Scoop and serve:
-
Let sit at room temperature for 5 minutes before scooping. Serve with fresh strawberries or whipped cream, if desired.
-
Notes
-
Want texture? Fold in chopped fresh strawberries or crushed graham crackers before freezing.
-
For a more vibrant color, add a drop of natural food coloring (optional).
-
Keeps well in the freezer for up to 2 weeks.