I’m still melting with this summer heat so I decided to make ice cream. No-Churn Strawberry Ice Cream to be exact with only four ingredients and it was incredible.
To be quite honest, I have always been hesitant to make no-churn ice cream. Mostly because I prefer an ice cream base made with egg yolks to get that thick richness versus a fluffy whipped cream like ice-cream. This recipe however is plenty creamy and rich thanks to the sweetened condensed milk.
Just whip cream and vanilla until you achieve soft peaks then mix in the condensed milk and a whole bunch of chopped strawberries. Since strawberries are in season you could definitely use fresh but I happened to have a bag of frozen on hand. No need to de-frost, just chop in a food processor and fold right into that luscious cream.
At this point I would challenge you not to lick the bowl and the spatula…go ahead and try. This stuff is edible in this delicious melted-unfrozen-state. Gosh, I love ice cream…
Next, pour whatever is left of that beautiful ice cream base into a loaf pan, cover with plastic wrap and pop it in the freezer. In the morning you will have homemade strawberry ice cream that tastes way too delicious to be this easy to make!
It takes a bit of time straight out of the freezer to scoop but trust me, it’s worth the wait. Serve in sugar cones or eaten with a spoon right out of the pan…I mean bowl, of course!
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 1 (15 oz) can sweetened condensed milk
- 2 cups fresh or frozen strawberries (I used frozen)
- In a food processor, pulse strawberries until they are roughly chopped and set aside. (Or if you are using fresh strawberries, chop by hand.)
- In a mixer, whip heavy whipping cream and vanilla until you have firm peaks.
- Mix in sweetened condensed milk and chopped strawberries.
- Pour mixture into a loaf pan and cover with plastic wrap. Freeze overnight until firm before scooping.