Description
This no-churn strawberry ice cream is made with just 4 ingredients, is super creamy and doesn’t require an ice cream maker! The amazing fresh strawberry flavor comes from more than 2 pounds of strawberries added right into the ice cream!
Ingredients
- 2 lbs strawberries, chopped
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups heavy whipping cream, cold
- 1 cup (125g) chopped strawberries, optional
Instructions
- Add the 2 pounds of strawberries to a food processor or blender and puree until smooth. You should have about 3 ½ cups of puree. Strain the puree to remove the seeds.
- Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 1 3/4 cup, about 20 minutes. To measure, pour the puree into a measuring cup. If it’s more than 1 3/4 cup, add it back to the pan and continue cooking. When the puree has thickened and reduced, pour into a large measuring cup, refrigerate and allow to cool completely. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
- Line a 9×5 loaf pan with parchment paper. Set aside.
- Combine the sweetened condensed milk, cooled strawberry reduction and vanilla extract in a large bowl. Set aside.
- Add the heavy whipping cream to a large mixing bowl and whip on high speed until stiff peaks form.
- Gently fold the whipped cream into the sweetened condensed milk mixture in two parts.
- Add the chopped strawberries, if using, and gently fold until evenly dispersed.
- Pour the ice cream into the prepared pan, cover, and freeze at least 4-6 hours or overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 34.4 g
- Sodium: 72.5 mg
- Fat: 15.5 g
- Carbohydrates: 38 g
- Protein: 5.7 g
- Cholesterol: 50.8 mg
