No-Churn Strawberry Ice Cream
Simple homemade strawberry ice cream - and no ice cream maker needed!
Equipment
- stand mixer or hand mixer
Ingredients
- 2 cups strawberries hulled and chopped, fresh
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
Instructions
- Mash the strawberries with a fork or potato masher to your desired consistency—chunky or smooth, it’s your call. For a finer texture, pulse them a few times in a food processor.
- In a large mixing bowl, stir together the mashed strawberries, sweetened condensed milk, and vanilla extract until fully combined.
- In a separate bowl, beat the cold heavy cream with a hand mixer on medium speed until soft peaks form. You’re looking for light and fluffy—not stiff.
- Gently fold the whipped cream into the strawberry mixture. Take your time here—use a spatula and light strokes to keep the mixture airy.
- Pour the ice cream into a chilled loaf pan or other freezer-safe container. Smooth the top with a spatula.
- Cover the pan and freeze for at least 5 hours, or until the ice cream is fully set. Note: If you’re adding extras (like mini chocolate chips or crushed cookies), sprinkle them in about halfway through the freezing time—around 2½ hours in.
Nutrition
Calories: 375kcalCarbohydrates: 32gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 79mgPotassium: 296mgFiber: 1gSugar: 31gVitamin A: 1011IUVitamin C: 23mgCalcium: 186mgIron: 0.3mg
Nutrition details are an estimate, per serving.
