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No-Churn Strawberry Ice Cream

No-Churn Strawberry Ice Cream is a delicious, simple, creamy homemade ice cream made with fresh strawberries.
Prep Time40 minutes
Freeze Time5 hours
Total Time5 hours 40 minutes
Course: Dessert
Keyword: No-Churn Strawberry Ice Cream
Servings: 10
Calories: 361kcal
Author: Amanda Rettke- iambaker.net

Ingredients

  • 3 cups fresh strawberries, finely diced and divided
  • ¼ cup (50 g) granulated sugar
  • 2 cups (476 g) heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt

Instructions

  • Place a 9x5-inch loaf pan in the freezer to chill.
  • To a medium saucepan over medium heat, add 2 cups of diced strawberries, and sugar. Bring it to a boil. Allow the mixture to boil for 2-3 minutes. The sugar should be dissolved and a strawberry syrup should form. Remove from heat and gently mash the strawberries with the back of a spoon or a potato masher.
  • Pour the mashed strawberry mixture into a medium bowl, and fold in the remaining diced strawberries, reserving about ¼ for topping if desired. Place the bowl in the refrigerator for about 25-30 minutes, or until the mixture has cooled completely.
  • To the bowl of a stand mixer, add the heavy cream. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
  • The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff. This happens quickly, so watch it closely!
  • In a medium bowl, combine sweetened condensed milk, vanilla, salt, and 1 cup of the whipped cream.
  • Gently fold the sweetened condensed milk mixture and cooled strawberry sauce into the mixing bowl with the rest of the whipped cream.
  • Pour the mixture into the chilled pan, top with any remaining strawberries and freeze for at least 5 hours, or until fully set up, before serving.

Nutrition

Calories: 361kcal