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No-Churn Strawberry Ice Cream

A delightful no-churn strawberry ice cream that combines fresh strawberries and creamy whipped cream for a rich and light dessert perfect for summer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh strawberries, chopped Ripe strawberries for best flavor.
  • 1 can sweetened condensed milk Adds sweetness and creaminess.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • 2 cups heavy whipping cream, cold Essential for airy texture.
  • 1 cup chopped strawberries, optional For added flavor and texture.

Method
 

Preparation
  1. Add the strawberries to a food processor or blender and puree until smooth.
  2. Strain the puree to remove the seeds.
  3. Pour the puree into a medium-sized saucepan and cook over medium heat.
  4. Allow the mixture to come to a slow boil, stirring consistently to prevent burning.
  5. Cook until the mixture thickens and reduces by half, measuring about 1 3/4 cup.
  6. Remove from heat and transfer to a large measuring cup, then refrigerate to cool completely.
  7. Line a 9×5 loaf pan with parchment paper and set aside.
Mixing and Freezing
  1. In a large bowl, combine the sweetened condensed milk, cooled strawberry reduction, and vanilla extract.
  2. In a separate mixing bowl, whip the heavy cream on high speed until stiff peaks form.
  3. Gently fold the whipped cream into the sweetened condensed milk mixture in two parts.
  4. If using, add the chopped strawberries and gently fold until evenly dispersed.
  5. Pour the ice cream mixture into the prepared pan, cover, and freeze for at least 4-6 hours or overnight.

Notes

Use ripe strawberries for the best flavor. Chill mixing bowl and beaters for better whipped cream texture. Avoid overmixing whipped cream.