No Cook, No-Churn Strawberry Ice Cream
This no-cook, no-churn strawberry ice cream is so creamy and fresh and bright with a twist of lemon. For those hot summer days, this no equipment required simple recipe is one to make again and again.
Servings: 10 servings
Calories: 297kcal
Ingredients
- ½ pound fresh strawberries chopped and mashed
- 2 teaspoons lemon juice
- ⅛ teaspoon fine sea salt
- 14 ounce can sweetened condensed milk
- 2 cups heavy whipping cream
- ½ 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.
Nutrition
Calories: 297kcal | Carbohydrates: 25g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 93mg | Potassium: 228mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 808IU | Vitamin C: 15mg | Calcium: 148mg | Iron: 0.2mg