Even though it is January, it was recently National Strawberry Ice Cream Day. And honestly, who couldn’t use something fresh and sweet right now?
I love this recipe. It comes together so quickly. The ingredients rae not obtrusive to keep in the house. Once you get the process down, you can change up the flavors based on what you have or what you want. How about Espresso No-Churn Ice Cream?
You know my requests. Send me pictures and comments of your tries at this recipe and be sure to follow me on Instagram @whiskinthesouthern.
No Churn Strawberry Ice Cream
- 1 pound Frozen Strawberry, thawed for 10-15 minutes You can use fresh strawberries but i like a mix
- 1 14-ounce can Sweetened Condensed Milk
- 1 tsp. Pure Vanilla Extract
- Pinch Fine Sea Salt
- 2 cups Heavy Cream
- 1 pint Fresh Strawberries, sliced
- Place semi-thawed strawberries in a food processor. Pulse until you have small pieces, but not puree. If you don't have a food processor, you can use a good blender or chop manually.Add condensed milk, vanilla and salt to strawberry mixture. Pulse to combine.Put in a medium bowl and set aside.
- In another bowl, beat heavy cream to stiff peaks.Lighten strawberry mixture by mixing in 1 cup of the whipped cream. Then fold remaining whipped cream into strawberry mixture until fully combined.You want to be fully combine but do so gently so you don't lose the air from the whipped cream.
- Gently add in sliced strawberries. If you are adding other add-ins, like chocolate chips, now is your time.Spoon all of the "ice cream" into a freezer safe container. Be sure to leae aobut an inch from top. The ice cream will expand as it freezes. Cover and freeze for 2-4 hours until solid.2 hours will give you more of a soft serve consistency. 4 hours will give you a frozen solid ice cream.
- Serve and enjoy!