Strawberry Ice Cream - No Churn
This is the creamiest no churn strawberry ice cream recipe I have ever made. You will say the same!
Ingredients
- 1 pound strawberries fresh or frozen
- 2 cups 35% cream whipping cream
- 1 can sweetened condensed milk 14 fl. oz.
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum optional
Instructions
- Line a 9"x 5" loaf pan with parchment paper or plastic wrap so it goes completely up the sides. Set aside.
- In a medium sized saucepan, cook the strawberries over medium heat, mashing them with a fork as they come to a boil. Lower the heat slightly and cook for 15 minutes or until they reduce by half. Remove from heat and cool completely. Ideally it is best to chill this mixture, but the recipe will still work if the cooked strawberries are just cooled. (Do not add them into the ice cream if they are still warm.)
- Into a chilled bowl add the 35% cream. Beat with an electric mixer until soft peaks form, about 5 minutes. Once it begins to look like whipped cream, add the sweetened condensed milk, vanilla and salt. Beat well. Gradually beat in the cooled strawberries, mixing well after each addition and scraping the sides of the bowl frequently.
- With beaters running, gradually sprinkle in the xanthan gum, if using. Add it slowly enough (4 or 5 intervals) so that it does not clump into gummy bits. Give the mixture a final mix and pour into the prepared loaf pan. Cover with waxed paper or plastic wrap and freeze for 4-6 hours or until completely firm.