Description
This No Churn Strawberry Ice Cream is an easy, creamy, and refreshing dessert! It combines fresh strawberries, sweetened condensed milk, and whipped cream for a perfectly smooth and fruity treat.
Ingredients
Units
Scale
- 16 ounces fresh strawberries
- 1 14–ounce can sweetened condensed milk
- 2 cups heavy cream
- 1 teaspoon vanilla
- Pinch of salt
Instructions
- Line a loaf pan with parchment paper.
- Wash the strawberries, slice them into quarters, and place them in a food processor. Pulse until mostly broken down but some small chunks remain.
- Transfer the processed strawberries to a large bowl. Add sweetened condensed milk and whisk together until smooth.
- In a separate bowl, beat the heavy cream until soft peaks form. Add vanilla and a pinch of salt, then continue beating until stiff peaks form.
- Fold one-third of the whipped cream into the strawberry mixture until combined.
- Gently fold in the remaining whipped cream, being careful not to deflate the mixture, until smooth.
- Transfer the mixture to the prepared loaf pan. Cover with plastic wrap and freeze until solid and scoopable, at least six hours.
- Let the ice cream soften at room temperature for 15 minutes before serving.
Notes
- For added texture, you can chop the strawberries into smaller pieces before adding them to the food processor.
- This ice cream can be stored in the freezer for up to 1-2 weeks.
- For a different flavor, try substituting strawberries with other berries like blueberries or raspberries.
Nutrition
- Serving Size: 1 scoop
- Calories: 250
- Sugar: 22g
- Sodium: 40mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg