No-Churn Strawberry Ice Cream for dessert? Of course! No-churn ice cream is prepped in little time and variations are endless. However, since it’s strawberry season, we shall take advantage of using fresh strawberries! This can be made quickly without the long churning process just like my other “No-Churn” recipes such as No-Churn Chocolate Oreo Cookie Ice Cream, No-Churn S’mores Ice Cream, or Brownies and Cream No-Churn Ice Cream just to name a few. You can literally create your own version with the base recipe, so give it a try!
This recipe is simple enough. Heavy whipping cream, sweetened condensed milk, vanilla and some fresh strawberries are all you need to create this delicious recipe!
Whip the cream on high speed until stiff peaks form.
Mash the 1/4 cup of quartered strawberries. You may use more to acquire a more pink hued cream. Then mix them along with the sweetened-condensed milk and vanilla into the whipped cream.
Gently fold in the remainder of the strawberries.
Spread into a foil-lined 8″ x 8″ pan or you could use a loaf pan. The square pan will freeze a little quicker.
Allow the No-Churn Strawberry Ice Cream to soften slightly before dipping into cones or dishes.
No-Churn Strawberry Ice Cream
Ingredients
- 2 c heavy whipping cream
- 1- 14 oz can Sweetened-Condensed Milk
- 1 t vanilla
- 1/4-1/2 c strawberries, smashed
- 1 c diced strawberries
Instructions
- Whip the cream until stiff peaks form.
- Blend in the smashed berries, sweetened-condensed milk and vanilla.
- Fold in the diced strawberries.
- Place in a foil-lined pan, loaf-sized or an 8 x 8 pan. Cover and place in the freezer. Stir hourly to redistribute strawberries that may have settled until holding its form.
