Description
A creamy and fruity ice cream made without a churn or machine, perfect for summer.
Ingredients
Scale
- 500 ml cold heavy whipping cream
- 397 grams sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 375 ml strawberries (about 12 large berries), hulled and diced
- 80 ml granulated sugar
- A squeeze of lemon juice (optional)
- Chopped dark chocolate or chocolate chips (optional)
- Mint leaves for garnish (optional)
- Balsamic reduction for drizzling (optional)
Instructions
- Rinse, hull, and dice strawberries. Measure out 250 ml for the sauce and 125 ml for folding in as chunks.
- In a medium saucepan, combine 250 ml strawberries and 80 ml sugar over low-medium heat. Cook for 8–10 minutes until syrupy and glossy.
- Remove from heat and cool slightly.
- In a medium bowl, mix sweetened condensed milk with vanilla extract until smooth.
- Purée the strawberry sauce using an immersion blender, and let it cool completely.
- In a chilled mixing bowl, whip the heavy cream until stiff peaks form (4–5 minutes).
- Gently fold the condensed milk mixture into the whipped cream.
- Fold in the reserved 125 ml of diced strawberries.
- Pour the mixture into a loaf pan, dollop the puréed strawberry sauce on top, and swirl gently with a knife.
- Cover and freeze for at least 6 hours or overnight.
- Let sit for 5–10 minutes before serving to soften slightly.
Notes
Use chilled tools for best results. This ice cream keeps well for up to 2 weeks in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: ice cream, strawberry, no churn, dessert, summer treat