Strawberry Ice Cream
There is really not much better than homemade ice cream. You control the flavor. You control the add-ins. And it is easy to do even without a n ice cream machine.
What I love about this recipe is that you can make it with any flavoring. You can get the whole family involved and because it is so easy you can make multiple flavors.
No Churn Strawberry Ice Cream
No need for an ice cream maker, this strawberry ice cream comes together quickly and is customizable to your tastes.
Servings: 8 cup serving
Ingredients
- 1/2 LB. Fresh strawberries, cut in to pieces
- 1/2 LB. Frozen strawberries, partially thawed and cut into pieces.
- 1-1/2 Cups Sweetened Condensed Milk
- 1 tsp. Vanilla Extract
- 2 Cups COLD Heavy Cream
- Mix-ins of your choice
Instructions
- In a food processor or good blender, puree the fresh strawberries.Add in condensed milk, vanilla, a pinch of kosher saltfrozen berries and pulse until strawberries are just pea sized pieces.
- In a separate, large bowl, beat heavy cream until stiff peaks form.Gently fold in strawberry mixture into whipped cream, until well combined.
- If you are adding fold ins, now is the time. I like to add freeze dried strawberries, for crunch. Mini chocolate chips add a flavor dimension. Even broken up pretzels are great!
- Pour mixture into freezer safe container, cover and freeze. Remember, it will expand so do not fill to the top.For a soft ice cream, freeze for 2 hours. For scoopable ice cream freeze for at least 4 hours.
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