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

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
No Cook, No-Churn Strawberry Ice Cream | 31Daily.com

No Cook, No-Churn Strawberry Ice Cream

  • Author: Stephanie Wilson
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 2 quarts 1x
  • Category: Dessert
  • Method: Freeze

Description

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!


Ingredients

Scale

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.

Recipe Card powered byTasty Recipes
No Cook, No-Churn Strawberry Ice Cream | 31Daily.com

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.