Description

Homemade No-Churn Strawberry Ice Cream offers a burst of seasonal flavor and a luxuriously smooth texture without any complicated equipment. This refreshing treat is simple to prepare using real strawberries, heavy cream, and sweetened condensed milk, making it perfect for summer.

Ingredients

Scale

2 cups Fresh Strawberries
2 cups Heavy Whipping Cream
14 ounces Sweetened Condensed Milk
1 teaspoon Pure Vanilla Extract
1/8 teaspoon Pinch of Sea Salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Fruit: Wash, hull, and slice the fresh strawberries. Mash them in a small bowl with a fork or pulse in a food processor until desired consistency is achieved
Whip the Cream: In a large, chilled glass bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form
Combine Base Ingredients: In another bowl, whisk together sweetened condensed milk, vanilla extract, sea salt, and the strawberry mixture until uniform
Fold Gently: Fold a portion of the whipped cream into the strawberry mixture to lighten it, then combine with remaining whipped cream carefully
Freeze: Transfer the mixture to a 9×5-inch loaf pan or an airtight container. Cover tightly and place in the freezer for at least 6 to 8 hours

Notes

Ensure heavy cream is cold for better whipping.

Chill mixing bowl and beaters to help cream whip faster.

Avoid over-mixing to maintain light texture.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Churn
Cuisine: American

Nutrition

Serving Size: 1 scoop
Calories: 285 kcal
Sugar: 26g
Sodium: 50mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: N/A
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg