No-Churn Strawberry Ice Cream
- Level: Easy
- Yield: 16 servings (8 cups total)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 211
- Total Fat
- 14
- Saturated Fat
- 9
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 43
- Sodium
- 67
- Total: 5 hr 25 min (includes freezing time)
- Active: 15 min
Ingredients
Ice Cream:
1 pound frozen strawberries, thawed at room temperature for 10 minutes
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
Mix-In Options:
Pretzel: 1 1/2 cups yogurt-covered pretzels, broken-up
Donut: 3 jelly donuts, cut into small pieces
Balsamic: 2 tablespoons reduced balsamic vinegar (Simmer 1/2 cup vinegar until reduced to 2 tablespoons; let cool.
Directions
Special equipment:
A 9-by-5-by-3-inch metal loaf pan, chilled- For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.