Description
A creamy and refreshing no-churn strawberry ice cream made with fresh strawberries and whipped cream, perfect for a quick and easy homemade dessert.
Ingredients
Units
Scale
- 2 cups fresh strawberries, chopped
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
Instructions
- In a blender, puree the strawberries until smooth. Set aside.
- In a large bowl, whip the heavy whipping cream until stiff peaks form.
- In another bowl, combine the sweetened condensed milk and vanilla extract.
- Gently fold the strawberry puree into the whipped cream mixture.
- Pour the mixture into a loaf pan or a container and smooth the top.
- Cover with plastic wrap and freeze for at least 4 hours or until fully set.
- Scoop and serve when ready to enjoy!
Notes
- You can swirl some extra strawberry puree into the ice cream mixture for a marbled effect.
- For a richer flavor, use frozen strawberries instead of fresh ones.
- Store the ice cream in an airtight container for up to a week in the freezer.
Nutrition
- Serving Size: 1 scoop (1/6 of the recipe)
- Calories: 220
- Sugar: 25g
- Sodium: 15mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg