Strawberry Ice Cream - Smooth, Creamy, & No Churn
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.
Ingredients
- 12 ounces strawberries fresh or frozen, divided
- 1 cup sugar (granulated)
- 1 pint heavy whipping cream
- 1 12-ounce can sweetened condensed milk (fat-free)
Instructions
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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.
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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).
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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.
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Remove from heat and allow the strawberry mixture to cool to room temperature, and then cover and refrigerate until chilled (1 hour).
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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).
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Add the sweetened condensed milk and strawberry mixture, and mix until well blended (1 minute).
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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.