No-Churn Strawberry Ice Cream
Cook Time 🍳
This no-churn ice cream is one of the best, and most fun, ways to use up those big boxes of summer strawberries and keep that summer feeling ready to go in your freezer for when you need it most!
1½ cups heavy cream
7/8 cup sweetened condensed milk
1 teaspoon vanilla extract
450g (1 pound) fresh strawberries
100 grams (½ cup) sugar
- 340 grams (2½ cups) ice cream base
For the Ice Cream Base
For the Strawberry Ice Cream
To make the Ice Cream Base
In a large bowl, whip the heavy cream until soft peaks form.
Beat in the sweetened condensed milk and the vanilla extract.
To make the Strawberry Ice Cream
Stem the fresh strawberries and chop into smaller pieces.
- Place the strawberries in a blender along with 100g (½ cup) of sugar. Blend until smooth.
- Strain through a fine mesh strainer to remove the seeds.
Add 2½ cups of the ice cream base to a freezer-safe container. Fold in 1 cup of the strawberry puree.
Cover and freeze for at least 4 hours.
Note from the Chef 👩🍳
This ice cream base is a great way to experiment with making your own flavors: fold in some mint extract and crushed Oreos for a mint chocolate chip, chocolate ganache and brownies for a chocolate chunk, lemon curd-the possibilities are endless!