No Churn Strawberry Ice Cream

the gingered whisk

“This homemade strawberry ice cream is an easy no churn ice cream recipe! With great real strawberry flavor and a luscious, creamy texture, you won’t be able to believe how simple this is to make!"

- The Gingered Whisk

Key Ingredient

Strawberries

– fresh strawberries (or frozen – granulated sugar – sweetened condensed milk – vanilla extract – heavy whipping cream

Ingredients

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No Churn Mint Chocolate Chip Ice Cream

Yield

8 Servings

Prep Time

15 Minutes

Total Time

8 Hours  15 Minutes

1. Wash the strawberries and remove the stems.

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2. Roughly chop the strawberries and place them into the jar of a food processor or blender.

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3. Add the granulated sugar to the strawberries and blitz until you have the desired consistency. You could take it totally smooth or leave some pieces of smaller sized strawberries.

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4. Pour the strawberries into a large bowl and add the sweetened condensed milk and vanilla. Use a hand mixer to whip the ingredients together, about 1 minute and 30 seconds, until well combined and aerated.

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5. In a second large bowl, whip the heavy whipping cream into stiff peaks, about 3 minutes. Do not over beat the whipped cream or you will end up with butter.

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6. Using a rubber spatula, gently fold the whipped cream into the strawberry mixture, one big spoonful at a time. Be gentle to not overmix or to deflate all the air you have added to both the cream and the strawberries.

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7. Pour the mixture into a freezer safe glass or metal container. A 9x5 loaf pan works perfectly here!

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8. Place a piece of parchment paper on top of the ice cream mixture and gently press it down to smooth and create contact with the mixture.

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9. Wrap the container completely in plastic wrap, and then again in aluminum foil.

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10. Place in the freezer and freeze for 8-12 hours.

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Visit The Gingered Whisk for more notes and tips on making the BEST No-Churn Strawberry Ice Cream!

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Enjoy!

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