No Churn Strawberry Ice Cream
A quick and easy recipe for no churn strawberry ice cream
Ingredients
- 16 oz fresh strawberries
- 4 tbsp granulated sugar
- 14 oz can sweetened condensed milk
- 1 tsp vanilla
- 1 cup freeze dried strawberries
- 1 lemon
- 2 cups heavy whipping cream
Instructions
- Wash the strawberries and remove the green leaves.
- Chop the strawberries. I used slightly larger pieces, generally between 1/2 inch and 1/4 inch.
- Put the strawberries into a bowl and sprinkle with sugar.
- Let the strawberries sit for about 1/2 hour.
- While the strawberries are soaking, prepare the freeze dried strawberries. Mine were sliced (like in Special K), so I put them in a large Ziploc and whacked them with a rolling pin. In the end you want a somewhat powdery consistency.
- Use a slotted spoon to remove the strawberries to a medium bowl. You don't want to add too much liquid to the mixture.
- Add the sweetened condensed milk and freeze dried strawberries to the prepared strawberries. Stir.
- Add the vanilla and stir. Set the bowl aside.
- Put the heavy whipping cream into a mixing bowl and add the whisk to the mixer.
- Whip the cream until it forms stiff peaks. This means when you turn over the beater, the cream stands up. DO NOT OVER BEAT THE CREAM. Whipping cream too much will turn it into butter.
- Gently fold the whipped cream into the strawberry mixture.
- Taste your mixture. If you find it too sweet (as I did), add in the juice of the lemon. Start with a little, taste, and repeat until you have the flavor you want. I had a somewhat small lemon and used the entire thing.
- Pour your mixture into a glass loaf pan, smoothing the surface with a spatula. You can use a different shape pan if necessary.
- Wrap the dish in plastic wrap and freeze until firm. It took me about 8 hours. This photo shows the after effects of our attacking it with spoons.
- Note from an older person: the strawberries do freeze fairly solid, so watch out for your teeth!