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Just 4 ingredients to make one of the creamiest STRAWBERRY ICE CREAMs you'll ever eat! And all you need is a mixer (and your regular freezer).
No Churn STRAWBERRY ICE CREAM
2 cup heavy whipping cream cold
2 cups fresh strawberries (16 oz. {larger box}), tops removed & cut in half
14 oz can sweetened condensed milk
1 tsp. vanilla extract
***
Put strawberries in a bowl and mash with a potato masher ~ or quick pulse them in your food processor, until almost all mashed (with few chunks). Drain off any liquid. Set aside.
Beat heavy whipping cream, vanilla and sweetened condensed milk in electric mixer bowl (on high) until stiff peaks. (Don’t overbeat or it will break.) This takes about 4-5 five minutes. Then fold in the strawberries with a rubber scraper.
Spread in a loaf pan and cover with plastic wrap. Cover and freeze for a minimum of five hours or overnight. When ready to serve the ice cream, set it out on the counter to soften for a few minutes beforehand.
Makes about 1/2 gallon
No Churn STRAWBERRY ICE CREAM
2 cup heavy whipping cream cold
2 cups fresh strawberries (16 oz. {larger box}), tops removed & cut in half
14 oz can sweetened condensed milk
1 tsp. vanilla extract
***
Put strawberries in a bowl and mash with a potato masher ~ or quick pulse them in your food processor, until almost all mashed (with few chunks). Drain off any liquid. Set aside.
Beat heavy whipping cream, vanilla and sweetened condensed milk in electric mixer bowl (on high) until stiff peaks. (Don’t overbeat or it will break.) This takes about 4-5 five minutes. Then fold in the strawberries with a rubber scraper.
Spread in a loaf pan and cover with plastic wrap. Cover and freeze for a minimum of five hours or overnight. When ready to serve the ice cream, set it out on the counter to soften for a few minutes beforehand.
Makes about 1/2 gallon
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