Description
A simple and delicious no-churn strawberry ice cream recipe that requires no ice cream maker. Made with ripe strawberries, sweetened condensed milk, and whipped cream, this homemade treat is creamy, refreshing, and perfect for warm days.
Ingredients
Scale
Fruit Base
- 1 kg / 2 lb strawberries, ripe, hulled and halved
- 1 tbsp white sugar
- 1 tsp vanilla extract (optional)
Ice Cream Base
- 1 can sweetened condensed milk (395g / 13 oz)
- 2 cups / 500 ml full fat cream, for whipping
Instructions
- Prepare the strawberries: Place the strawberries and sugar in a blender or food processor. Blend until smooth and pureed. If desired, stir in the vanilla extract for extra flavor.
- Whip the cream: In a large bowl, whip the full fat cream using a mixer until stiff peaks form. This will help achieve a creamy and airy texture in the ice cream.
- Combine and freeze: Gently fold the sweetened condensed milk and strawberry puree into the whipped cream, being careful not to deflate the mixture. Once combined, pour the mixture into a freezer-safe container, cover, and freeze for at least 6 hours or until firm.
Notes
- Use ripe, fresh strawberries for the best flavor and natural sweetness.
- Ensure the cream is very cold before whipping for best results.
- You can substitute strawberry puree with other fruit purees if desired.
- Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
- This recipe requires no ice cream maker, making it simple and accessible for any kitchen.