Description
This No-Churn Strawberry Ice Cream is a creamy, fruity, and refreshing dessert that’s easy to make with just a few ingredients and no ice cream maker required.
Ingredients
Units
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- 2 cups fresh strawberries, hulled and chopped
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 2 cups heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine the strawberries, lemon juice, and sugar. Let sit for 15-20 minutes until the strawberries release their juices.
- Use a fork or blender to mash the strawberries to your desired consistency (smooth or chunky).
- In a separate large bowl, whip the heavy cream until stiff peaks form.
- In another bowl, mix the sweetened condensed milk and vanilla extract.
- Fold the whipped cream into the sweetened condensed milk mixture gently until combined.
- Swirl in the mashed strawberries gently to create a marbled effect or fully mix, depending on preference.
- Pour the mixture into a loaf pan or freezer-safe container, smooth the top, and cover tightly with plastic wrap or a lid.
- Freeze for at least 6 hours or overnight until firm.
- Scoop and serve as desired.
Notes
- You can use frozen strawberries, but thaw them first.
- Adjust sugar to taste depending on the sweetness of your strawberries.
- Try adding chopped fresh strawberries for extra texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 22g
- Sodium: 50mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg