No churn Strawberry Ice Cream (with condensed milk)

homemade no-churn strawberry ice cream! This easy and creamy treat is perfect for satisfying your sweet tooth on a hot day or any time you crave a refreshing dessert.

Author -Shrilatha

Print Pin Recipe

Servings quart

Course Frozen desserts

Cuisine World Cuisine

Prep Time 15

Freezing Time 6

Total Time 6 15

Equipment you will need

Blender or food processor

large mixing bowl

Electric mixer or whisk

spatula

airtight container for freezing

Ingredients

2 cups strawberries (washed and hulled)
14 ounce/1 can sweetened condensed milk
2 cups heavy cream
1 teaspoon vanilla extract

Optional Mix in

½ cup strawberries (cut into small bite sized pieces)

Instructions

Place a large mixing bowl and beaters or whisk attachment in the freezer for about 10 minutes to chill.
Puree the Strawberries:
In a blender or food processor, puree 2 cups strawberries until smooth.
If you prefer small strawberry chunks in your ice cream, pulse the blender a few times to leave some texture.
Prepare the Base:
In a separate bowl, combine the 14 ounce/1 can sweetened condensed milk, 1 teaspoon vanilla extract vanilla extract, and a pinch of salt. Mix until well combined.
Whip the Cream:
Take the chilled mixing bowl and beaters or whisk attachment from the freezer. Pour the heavy cream into the bowl and whip it on medium-high speed until stiff peaks form.
This usually takes about 3-4 minutes.
Combine the Mixtures:
Gently fold the strawberry puree into the whipped cream. Be careful not to overmix; you want to maintain the light and airy texture.
Add the Condensed Milk Mixture:
Now, fold in the sweetened condensed milk mixture into the whipped cream and strawberry mixture until fully combined. Ensure an even distribution of ingredients.
Optional Step : Folding in strawberry chunks
If using bite sized strawberry chunks, fold them now
Transfer to a Container:
Pour the strawberry ice cream mixture into a lidded container, such as a loaf pan or an airtight ice cream container.
Freeze the Ice Cream:
Cover the container with the lid or plastic wrap, ensuring it's airtight. Place it in the freezer and let it freeze for at least 6 hours or ideally overnight until the ice cream is firm.

Notes

Notes and Tips:

Make sure the heavy cream is cold when whipping to achieve stiff peaks faster. For a stronger strawberry flavor, you can add a few drops of strawberry extract or a splash of fresh lemon juice.

If you prefer a sweeter ice cream, you can add a bit of powdered sugar to the whipped cream before folding in the other ingredients.

https://bakewithsweetspot.com/no-churn-homemade-strawberry-ice-cream/

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