No-Churn Strawberry Ice Cream
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
40
Spice
39
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Pure Vanilla Extract2 cups
Heavy Cream (cold)Directions:
1
Watch how to make this recipe
2
Special equipment: A 9-by-5-by-3-inch metal loaf pan, chilled For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks
3
Add the condensed milk, vanilla and salt
4
Pulse to combine; remove to a medium bowl and set aside
5
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes
6
Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended
7
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours
8
Swirl in any desired mix-ins with a spoon
9
Continue to freeze, covered, until solid and scoopable, about 3 hours more