Strawberry Ice Cream - Smooth, Creamy, & No Churn

strawberry ice cream garnished with sliced strawberries in a bowl

Strawberry Ice Cream - Smooth, Creamy, & No Churn

Course: Dessert

Cuisine: American

Keyword: egg-free ice cream, no-churn ice cream, nut free ice cream, strawberry ice cream

Prep Time: 5

Cook Time: 15

cooling & freeze times: 14

Total Time: 14 20

Servings:

Calories: 283kcal

Author: Sharon @ NutFreeWok

Cost: $10

I've finally figured out how to make smooth and creamy strawberry ice cream that is also no churn, which doesn't require using an ice cream maker. This no-churn, nut-free, and egg-free strawberry ice cream recipe is easy to make and has the texture of store bought ice cream.

Print Recipe

Equipment

1 mixer

Ingredients

12 ounces strawberries fresh or frozen, divided
1 cup sugar (granulated)
1 pint heavy whipping cream
12 ounces sweetened condensed milk (fat-free) (1-12 ounce can)

Instructions

Optional: Reserve 3 strawberries, when they’re thawed slightly, chop them up into small pieces (no larger than a pea) and return them to the freezer until ready to use.
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).
When the strawberry mixture is bubbly, lower the heat to low, mash the strawberries with a fork, and cook with the lid off to reduce the volume of liquid for about 5 minutes.
Remove from heat and allow the strawberry mixture to cool to room temperature, and then cover and refrigerate until chilled (1 hour).
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).
Add the sweetened condensed milk and strawberry mixture, and mix until well blended (1 minute).
Pour the mixture into a 6 cup capacity freezer safe container, swirl in the chopped frozen strawberries, and freeze for at least 12 hours or more.

Notes

Nutrition facts are calculated automatically and are considered an estimate.

Nutrition