NO-CHURN STRAWBERRY ICE CREAM
Ingredients
- 1 lb strawberries fresh or frozen *see notes
- 1 can sweetened condensed mIlk (14 oz)
- 2 cups heavy whipping cream
Instructions
- Add the strawberries to a large bowl, and using a pastry cutter or a heavy spoon, mash the strawberries until they are the size of peas. Stir in the sweetened condensed milk. Set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream until stiff peaks form, about 2 minutes. (Alternately, use a handheld mixer and beat until stiff peaks form.)
- Add half of the whipped cream to the sweetened condensed milk, using a spatula to fold the ingredients together. Fold in the remaining half of the whipped cream then transfer the ice cream to an airtight container with a lid or a metal loaf pan covered securely with plastic wrap and freeze until firm, at least 6 hours.
Notes
If using frozen strawberries, thaw them at room temperature for 10 minutes before mashing.
Add any sort of mix-ins after you’ve folded in all of the whipped cream (fruit, nuts, chocolate chips, etc.) any other extracts (mint, coconut, banana, strawberry, etc.).
To store: Place the container in a sealable plastic bag and ensure plastic wrap (if using) is touching the surface of the ice cream to prevent ice crystals from forming.
Tried this recipe?Let us know how it was!