Description
A creamy and easy strawberry ice cream recipe that requires no machine — perfect for home cooks and beginners.
Ingredients
Scale
- 500 ml thick whipping cream, well chilled
- 397 g sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 375 ml fresh strawberries, diced
- 80 ml granulated sugar
- 1 teaspoon lemon juice (optional)
- A pinch of sea salt (optional)
- Toasted almond slices or crushed graham crackers (optional)
- Fresh mint leaves for serving (optional)
Instructions
- Wash and dry the strawberries, then cut them into small dice. Reserve half for later.
- Cook the remaining diced strawberries with sugar over low heat for 8-10 minutes until soft and syrupy. Let cool.
- In a bowl, mix sweetened condensed milk and vanilla extract until combined.
- Puree the cooled strawberry sauce until smooth, then transfer to a bowl to cool completely.
- Chill a mixing bowl and beaters, then pour in the whipping cream and whip until stiff peaks form.
- Fold in the sweetened condensed milk mixture into the whipped cream until just combined.
- Gently fold in the reserved diced strawberries.
- Layer two-thirds of the mixture in a loaf pan, top with strawberry puree, then add the remaining cream mixture.
- Swirl the mixture with a knife for a pretty pattern.
- Cover and freeze for at least 6 hours or overnight.
- Let sit at room temperature for 5 minutes to soften before scooping and serving.
Notes
For best texture, chill the mixing equipment and ensure the strawberry sauce is cool before combining.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 26g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: strawberry ice cream, no churn ice cream, easy dessert, homemade ice cream