Description
Indulge in the creamy, fruity delight of homemade No Churn Strawberry Ice Cream. This easy-to-make dessert is perfect for satisfying your sweet cravings on a hot summer day.
Ingredients
Scale
For the Ice Cream:
- 2 cups heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
For the Strawberry Mixture:
- 1 1/2 cups fresh strawberries (hulled and finely chopped)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- pinch of salt
Instructions
- Prepare the Strawberry Mixture: In a mixing bowl, toss the chopped strawberries with lemon juice and a pinch of salt. Let sit for 10–15 minutes to macerate, then mash lightly with a fork or blend briefly for a smoother texture.
- Whip the Cream: In a separate large bowl, whip the heavy cream until stiff peaks form.
- Mix: In another bowl, combine the sweetened condensed milk with vanilla extract and the strawberry mixture.
- Fold: Gently fold the whipped cream into the strawberry base in two additions.
- Freeze: Pour the mixture into a pan, cover, and freeze for at least 6 hours or overnight.
Notes
- For added texture, stir in chopped strawberries or crushed graham crackers before freezing.
- You can swirl in strawberry jam for a ribbon effect.
- Best enjoyed within 2 weeks for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 22g
- Sodium: 55mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
