No Cook, No-Churn Strawberry Ice Cream

No Cook, No-Churn Strawberry Ice Cream | 31Daily.com

I can’t tell you how much I love this No Cook, No-Churn Strawberry Ice Cream. Perfectly sweet, bright with a twist of lemon, creamy and fresh. It’s such a treat!

When the mercury rises and the summer sun is hot, hot, hot, this incredibly easy no-churn strawberry ice cream is only a few ingredients away.

It’s as simple as mashing fresh strawberries, whipping some cream, and freezing. The result is a creamy, delicious, perfect-for-summer strawberry ice cream.

And if you’ve haven’t made no-churn ice cream before, with one try, you’ll fall in love with how easy it is.

No special machinery required.

Just simple, fresh ingredients.

And a few hours in the freezer.

It’s my my favorite “summery” thing.

RELATED: No-Churn Blueberry Ice Cream

No Cook, No-Churn Strawberry Ice Cream | 31Daily.com

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No Cook, No-Churn Strawberry Ice Cream

No Cook, No-Churn Strawberry Ice Cream | 31Daily.com

I can’t tell you how much I love this No Cook, No-Churn Strawberry Ice Cream. Perfectly sweet, bright with a twist of lemon, creamy and fresh. It’s such a treat!

  • Author: Stephanie Wilson
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 2 quarts
  • Category: Dessert
  • Method: Freeze

Ingredients

fresh strawberries, chopped and mashed (about 1/2 pound)
2 teaspoons lemon juice
1/8 
teaspoon fine sea salt
14 ounce can sweetened condensed milk
cups heavy whipping cream
1/2 teaspoon vanilla

Instructions

In a large bowl, mash the strawberries until they are the size of small peas using a pastry cutter, potato masher, or a heavy spoon. Stir in the sweetened condensed milk, lemon juice, sea salt and vanilla. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream until stiff peaks form, about 2 minutes. You can also use a handheld mixer.

Using a spatula, gently fold in half of the whipped cream to the sweetened condensed milk. Then fold in the remaining whipped cream. Transfer the ice cream to a metal pan. Cover securely with plastic wrap and then foil. Freeze until firm, about 6 hours.

Notes

To prevent ice crystals from forming, place the metal container in a sealable plastic bag and ensure the plastic wrap is touching the surface of the ice cream.

No Cook, No-Churn Strawberry Ice Cream | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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