No-Churn Strawberry Ice Cream

As some parts of the world edge into spring, here is a recipe for no-churn strawberry ice cream.  If you have extra fresh strawberries, you can freeze them, or you can buy a bag  at the grocery store.

Original recipe


No-Churn Strawberry Ice Cream
From the Food Network

  • 1 lb frozen strawberries, thawed at room temperature for 10 minutes
  • One 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch fine salt
  • 2 cups heavy cream, cold


  1. Pulse the strawberries in a food processor until you achieve pea-size chunks.
  2. Add the condensed milk, vanilla, and salt, and pulse to combine.  Remove to a medium bowl and set aside.
  3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  4. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  5. Pour into a chilled 9-by-5-by-3-inch metal loaf pan or two Rubbermaid boxes, and freeze, covered, until solid and scoopable, about 5 hours.

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