Strawberry No Churn Ice Cream
Hello! I’m excited to share with you one of my favorite summertime recipes that I continue to make every summer. No churn ice cream is a heavenly hack for those of us who do not have high-tech ice cream machines but crave the taste of homemade ice cream, because there really is nothing like it. You can make this with a stand mixer or a hand mixer if you do not have one. This recipe originally comes from Daddio’s Kitchen. Her cookies & cream version is to die for. Seriously, go make it.
After making Daddio’s Kitchen cookies & cream version many times, I decided to give strawberry a try. I recently went strawberry picking and had so many strawberries to play around with (and eat)! Today, I am going to be showing you how to create fresh and creamy strawberry ice cream at home. Peach season is also upon us and would be divine in this recipe. I am going to try it myself soon!
YOU’LL NEED:
- 2 cups heavy whipping cream, chilled
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- Pinch of sea salt
- 1 c strawberries to cook down
- 1/2 c – 1 c diced strawberries to mix in at the end
TO MAKE:
- Mix together the sweetened condensed milk, vanilla, and sea salt in a large mixing bowl then set aside.
- Heat 1 c strawberries on the stove top and smash them up with a fork as they melt down. Let them cool.
- Dice 1/2 c – 1 c strawberries and set aside for the end.
- Add the chilled heavy whipping cream to either a stand mixer (with the whisk attachment) or a large bowl and use a hand mixer. Whip the chilled heavy cream on high until firm peaks form.
- Add about 1 cup of the whipped cream to the condensed milk mixture and fold them together using a rubber spatula. Once it’s mostly incorporated, add in the rest of the whipped cream. Fold together gently until nice & smooth.
- Mix in both the melted and cooled strawberries and the diced fresh strawberries.
- Divide the final product into freezer safe containers, I use these plastic quart containers from Amazon. 1 batch makes a little under 4 quarts of ice cream. Stick in the freezer for a few hours and its ready to enjoy! It also keeps in the freezer for about 2 months.
Lastly I want to note that this ice cream does get really hard. Before serving, you can pop it in the microwave for 10 seconds or set it out for 5 minutes to let it thaw a little. It gets exceptionally hard for really any flavor you make so keep this in mind!
Strawberry No Churn Ice Cream
Course: SweetsIngredients
2 cups heavy whipping cream, chilled
14 oz sweetened condensed milk
2 tsp vanilla extract
Pinch of sea salt
1 c strawberries to cook down
1/2 c – 1 c diced strawberries to mix in at the end
Directions
- Mix together the sweetened condensed milk, vanilla, and sea salt in a large mixing bowl then set aside.
- Heat 1 c strawberries on the stove top and smash them up with a fork as they melt down. Let them cool.
- Dice 1/2 c – 1 c strawberries and set aside for the end.
- Add the chilled heavy whipping cream to either a stand mixer (with the whisk attachment) or a large bowl and use a hand mixer. Whip the chilled heavy cream on high until firm peaks form.
- Add about 1 cup of the whipped cream to the condensed milk mixture and fold them together using a rubber spatula. Once it’s mostly incorporated, add in the rest of the whipped cream. Fold together gently until nice & smooth.
- Mix in both the melted and cooled strawberries and the diced fresh strawberries.
- Divide the final product into freezer safe containers, I use these plastic quart containers from Amazon. 1 batch makes a little under 4 quarts of ice cream. Stick in the freezer for a few hours and its ready to enjoy! It also keeps in the freezer for about 2 months.
