Are you craving a creamy, dreamy dessert that requires zero fancy equipment and minimal effort? Get ready to be amazed by this incredibly simple No-Churn Strawberry Ice Cream that will transport you straight to summer paradise! With just a few fresh ingredients and no ice cream machine needed, you'll create a luscious, berry-packed treat that looks and tastes like it came from a gourmet dessert shop. Prepare to wow your family and friends with this magical recipe that turns ordinary ingredients into an extraordinary dessert experience!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup sugar
- 1 cup heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Begin by preparing the strawberries. Rinse the fresh strawberries under cold water, then hull and slice them. Place the sliced strawberries in a mixing bowl.
- Sprinkle the 1/2 cup of sugar over the sliced strawberries. Gently toss the strawberries with the sugar to ensure they are evenly coated. Allow the strawberries to sit for about 5 minutes, which will help release their natural juices and create a syrup.
- In a separate large mixing bowl, combine the 1 cup of heavy cream and 1 teaspoon of vanilla extract. Using an electric mixer, whip the cream on medium speed until soft peaks form. This should take about 2-3 minutes.
- Once the cream has reached soft peaks, add the 14 oz can of sweetened condensed milk to the bowl. Gently fold the condensed milk into the whipped cream using a spatula. Be careful not to deflate the whipped cream; you want to maintain its light and airy texture.
- Next, take the macerated strawberries (with their syrup) and gently fold them into the whipped cream and condensed milk mixture. Ensure the strawberries are evenly distributed throughout the mixture, but avoid over-mixing.
- Once combined, transfer the strawberry ice cream mixture into a freezer-safe container. Spread it evenly and smooth the top with a spatula.
- Cover the container with a lid or plastic wrap, ensuring it is sealed tightly to prevent ice crystals from forming. Place the container in the freezer.
- Allow the ice cream to freeze for at least 4-6 hours, or until it is firm enough to scoop. For best results, freeze overnight.
- When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly. This will make it easier to scoop.
- Scoop the no-churn strawberry ice cream into bowls or cones and enjoy your delicious homemade treat!
Tips
- Choose ripe, sweet strawberries for the most intense flavor. The sugar maceration process will help enhance their natural sweetness.
- When whipping cream, ensure your bowl and beaters are cold to achieve the best volume and texture.
- Fold ingredients gently to maintain the light, airy texture of the whipped cream. Overmixing can deflate the mixture.
- For extra indulgence, consider adding mix-ins like chocolate chips, crushed graham crackers, or a swirl of strawberry jam.
- If you want a smoother texture, you can puree some of the strawberries before mixing them into the cream.
- Store the ice cream in an airtight container to prevent freezer burn and maintain its creamy consistency.
- For best scooping, let the ice cream sit at room temperature for 5-10 minutes before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 55mg
