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.