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Strawberry Ice Cream - Smooth, Creamy, No Churn, #nutfree #eggfree

Strawberry Ice Cream - Smooth, Creamy, & No Churn

Course Dessert
Cuisine American
Keyword egg-free ice cream, no-churn ice cream, Nut Free, strawberry ice cream
Prep Time 5 minutes
Cook Time 15 minutes
cooling & freeze times 14 hours
Total Time 14 hours 20 minutes
Servings 12
Calories 295 kcal
Author Sharon @NutFreeWok

Ingredients

  • 1 12-ounce bag of frozen organic strawberries divided
  • 1 cup sugar (granulated) organic (preferred)
  • 1 pint heavy whipping cream organic (preferred)
  • 1 12-ounce can sweetened condensed milk (fat-free)

Instructions

  1. Reserve 2-3 strawberries for garnish, when they’re thawed slightly, chop them up into small pieces (no larger than a pea) and set aside in a small bowl.

  2. Place the rest of the strawberries into a small sauce pan (1-2 quarts), add sugar, and cook covered at medium low heat until the strawberry mixture is bubbly (about 5 minutes).
  3. When the strawberry mixture is bubbly, lower the heat to low, mash the strawberries with a fork, and cook with the lid slightly ajar to reduce the volume of liquid for about 5 minutes.
  4. Remove from heat, transfer to a heat-safe container with a lid, and allow the strawberry mixture to cool to room temperature, and then cover and refrigerate for at least a few hours.
  5. When ready to assemble the ice cream, use a mixer to whip the heavy whipping cream in a large bowl until the cream almost looks like whipped cream (2 minutes).
  6. Add the sweetened condensed milk and strawberry mixture, and mix until well blended (1 minute).
  7. Pour the mixture into a 6 cup capacity freezer safe container, swirl in the chopped strawberries, and freeze for at least 12 hours or more.