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No-Churn Strawberry Ice Cream
A fun and easy summer recipe, this No-Churn Strawberry Ice Cream is flavorful, kid-friendly and the perfect way to cool down in these warmer months!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
0
minutes
minutes
Chill Time:
8
hours
hours
Total Time
8
hours
hours
15
minutes
minutes
Servings
6
Calories
498
kcal
Author
Brandie @ The Country Cook
Ingredients
2
cups
cold heavy whipping cream
14
ounce
can sweetened condensed milk
2
cups
chopped fresh strawberries
hulled with stems removed
1
Tablespoon
lemon juice
1
teaspoon
strawberry extract,
optional
Instructions
Place a loaf pan in the freezer to chill.
In a large mixing bowl, use an electric mixer to beat the chilled heavy whipping cream until stiff peaks form.
In a separate bowl, mash the strawberries and lemon juice with a fork or potato masher.
Fold the sweetened condensed milk and mashed strawberries into the whipped cream until just combined.
If desired, stir in a few drops of strawberry extract to deepen the pink color and add a bit of extra strawberry flavor.
Remove the chilled loaf pan from the freezer and pour the ice cream mixture into the loaf pan.
Garnish with a few sliced strawberries.
Place the loaf pan back into the freezer for 6-8 hours until the ice cream is set.
When ready to serve, scoop in bowls or scoop into an ice cream cone, enjoy!
Notes
You can use other fruits and mix-ins for this recipe, see some ideas above.
This can be doubled, you will just need to use two loaf pans.
Make sure that this freezes for at least 8 hours.
If you don't have or want to use strawberry extract, you can add a few drops of red food coloring or just leave it all our altogether.
Nutrition
Calories:
498
kcal
|
Carbohydrates:
42
g
|
Protein:
8
g
|
Fat:
35
g
|
Sodium:
106
mg
|
Fiber:
1
g
|
Sugar:
41
g