No Churn Strawberry Ice Cream

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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

Step 9

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

Step 10

Allow to sit on the counter for 5-10 minutes before scooping.

Step 11

If you've tried this recipe, come back and let us know how it was in the comments or ratings!