Homemade Strawberry Ice Cream
A delicious no-churn homemade strawberry ice cream recipe made with fresh strawberries, sweetened condensed milk, and heavy cream. You don't need an ice cream machine for this delicious treat.
Servings 8 cups
- 1 package fresh strawberries, cut into bite-sized pieces
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 pinch salt
- 2 cups heavy cream
Chill a metal loaf pan in the freezer.
Wash and chop the fresh strawberries into bite-sized pieces. In a bowl, mix together the cut strawberries, condensed milk, vanilla extract, and pinch of salt. Set aside.
In a stand mixer, whip the cream on medium-high speed for 2-3 minutes, or until stiff peaks appear.
Fold in the strawberry mixture into the whipped cream using a rubber spatula. Mix until it's well-blended.
Pour the mixture into the frozen metal loaf pan. Cover with plastic wrap and freeze for 3-4 hours.
When ice cream is completely frozen and fresh out of the freezer, let sit on the counter for 10-15 minutes until it's scoop-able. Serve with fresh strawberries or raspberries and enjoy!