No Churn Strawberry Ice Cream

American, Desserts

 

No Churn Strawberry Ice Cream
You don't need an ice cream maker to make wonderful homemade ice cream! This will make your summer even better!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Comfort Food, Dairy, Gluten-Free, Ice Cream
Servings: 12
Calories: 254kcal
Author: Chef Bill Collins

Ingredients

  • 1 pound strawberries (frozen, then thawed for 10 minutes)
  • 14 ounce sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt (a pinch)
  • 2 cups heavy cream

Instructions

  • Place two metal bread loaf pans (9” x 5” x 3”) in the freezer for at least one hour. If you don’t have these, any container(s) totaling approximately 7 cups will work well. The metal just helps the ice cream freeze faster
  • Place the strawberries into a large bowl, and mash them with a potato masher until they’re pea-sized chunks. Whisk in the sweetened condensed milk, vanilla, and salt. Set this aside
  • In a separate large bowl, with an electric mixer (you can use a whisk, but your arm may fall off), whip the cream on medium-high speed until stiff peaks form, about 2 minutes
  • Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula, until it’s combined. Fold the strawberry mixture into the whipped cream until it’s thoroughly combined
  • Pour into the chilled loaf pans, and freeze, covered with parchment or wax paper, for 4-5 hours, until frozen through

Notes

Makes approximately 1 ¾ quarts/7 cups
Nutrition Facts
No Churn Strawberry Ice Cream
Serving Size
 
12 g
Amount per Serving
Calories
254
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
56
mg
19
%
Sodium
 
77
mg
3
%
Potassium
 
219
mg
6
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
21
g
23
%
Protein
 
4
g
8
%
Vitamin A
 
676
IU
14
%
Vitamin C
 
23
mg
28
%
Calcium
 
126
mg
13
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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