No-Churn Strawberry Ice Cream
What is more suitable for a hot summer day to cool down than a bowl of homemade No-Churn Strawberry Ice Cream? This easy and delicious ice cream is loaded with fresh and flavourful strawberries!
Equipment
- Food processor
Ingredients
- 2 Pounds Strawberries, Washed, hulled, halved
- ⅛ cup Sugar
- 1 can Condensed milk
- 1 tablespoon Vanilla extract
- ¼ teaspoon Salt
- 2 cups Heavy cream
Instructions
- Preheat the oven to 350℉. Spread the strawberries on a baking sheet, sprinkle the sugar over them, and put the sheet on the middle rack and back for 45-60 minutes. Use a spatula to move them around.2 Pounds Strawberries, ⅛ cup Sugar
- Let the baked strawberries cool down slightly. Pour them into the food processor and process until the mixture is smooth and looks like a smoothie.
- Transfer the strawberries to a large bowl and add the condensed milk, vanilla extract, and salt. Use a hand mixer to mix everything.1 can Condensed milk, 1 tablespoon Vanilla extract, ¼ teaspoon Salt
- In the bowl of a stand mixer, whip the cream until stiff peaks form.2 cups Heavy cream
- Gently fold the cream into the strawberry mixture and mix until no streaks of white mixture remain. Be very gentle because we do not want to deflate the cream.
- Pour the mixture into a lined 9X5 loaf pan, cover with cling wrap, and put it in the freezer for 5-6 hours.
Nutrition
Calories: 3314kcalCarbohydrates: 325gProtein: 51gFat: 209gSaturated Fat: 131gPolyunsaturated Fat: 10gMonounsaturated Fat: 53gCholesterol: 673mgSodium: 1223mgPotassium: 3329mgFiber: 18gSugar: 300gVitamin A: 8163IUVitamin C: 547mgCalcium: 1586mgIron: 5mg
Tried this recipe?Let us know how it was!