Description
Indulge in the creamy delight of No-Churn Strawberry Ice Cream, a luscious summer treat that requires no special equipment. Made with over 2 pounds of fresh strawberries, this easy-to-follow recipe captures the vibrant taste of ripe fruit in every scoop. With just four simple ingredients, you can create a dessert that’s perfect for any occasion—from backyard barbecues to family gatherings. Serve it in cones, as part of an elegant parfait, or alongside warm brownies for a decadent twist. This homemade strawberry ice cream will impress everyone and leave them craving more!
Ingredients
Scale
- 2 lbs fresh strawberries, chopped
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups heavy whipping cream, cold
Instructions
- Puree the chopped strawberries in a food processor until smooth, yielding about 3 ½ cups. Strain to remove seeds.
- In a medium saucepan, cook the strawberry puree over medium heat until it slowly boils, stirring constantly.
- In a large mixing bowl, combine sweetened condensed milk and vanilla extract.
- In another bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the strawberry mixture until well combined.
- Pour into a 9×5 loaf pan, cover with parchment paper, and freeze overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 290
- Sugar: 32g
- Sodium: 50mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg