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