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No-Churn Strawberry Ice Cream

No-Churn Strawberry Ice Cream
PREP TIME
15 min
YIELDS
16 servings

No special equipment is needed to make this easy, fruity ice cream. Enjoy it plain or try one of our mix-in ideas.

Click here to watch how to make this recipe.

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Ingredients

Ice Cream

1
lb(s) frozen strawberries, thawed at room temperature for 10 minutes
1 14-oz
can sweetened condensed milk
1
tsp pure vanilla extract
pinch fine salt
2
cups heavy cream, cold

Mix-In Options

1 ½
cups yogurt-covered pretzels, broken-up
3
jelly donuts, cut into small pieces
2
Tbsp reduced balsamic vinegar
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Directions

Notes

Special equipment: A 9-by-5-by-3-inch metal loaf pan, chilled

Step 1

Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.

Step 2

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

Step 3

For the balsamic: simmer 1/2 cup vinegar until reduced to 2 tablespoons; let cool.

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