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
Print Pin Rate
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
  • 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.
Pin Recipe!