My No Churn Strawberry Ice Cream is probably the easiest ice cream you’ll ever make! Just TWO ingredients make up the base and then fresh strawberries and a secret ingredient take it over the top. Now you have the perfect recipe to whip up and share with your friends this summer!
I recently took Canaan strawberry picking for the first time. I had a blast! I had no idea how easy and fun it would be.
Well, I think I got carried away because I picked a heaping gallon of strawberries!
What do you do with that many berries?
I made some freezer packs for easy smoothies, baked with some of them, ate a ton of them, and churned some into ice cream.
Seriously, fresh strawberry ice cream made with delicious real cream is just the ultimate. There’s nothing better.
Did you know you could make ice cream in minutes? Seriously. And did you know you don’t have to churn it? Or use eggs or a double boiler or cups of sugar…
Yup. Seriously, there are only 2 ingredients you need: cream and sweetened condensed milk.
You basically whip the cream until stiff then add the sweetened condensed milk and your flavors and you have ice cream! You pour it into a pan and freeze it…done. SO easy.
For my flavor, I am using the fresh strawberries I picked, and I added a splash of vinegar too. Hear me out: the vinegar cuts the sweetness of the ice cream base and makes it more of a “strawberry buttermilk” ice cream. I assure you, it is so amazing.
I also found fun gluten free cones and that inspired me to whip out the sprinkles…sprinkles are for winners.
So, now that you have an easy peasy recipe and method for ice cream, I bet I can guess what you’re bringing to the party for Memorial Day…
- 1 pint organic whipping cream
- 1 can (14oz) sweetened condensed milk
- 1 cup finely diced ripe strawberries
- 1 tsp. vanilla extract
- 1 Tbs. apple cider vinegar (I use Bragg’s “with the Mother”)
- First, place your strawberries in a bowl and start to mash them with the back of a spoon a bit so they’re broken down and there are no huge chunks (just very small). Add the sweetened condensed milk, vanilla and vinegar. Set aside.
- In the bowl of your stand mixer with the whip attachment, whip your cream until stiff peaks form. Remove the bowl from the mixer and using a silicone spatula, start folding in the contents of the strawberry bowl. Carefully stir and fold until completely combined.
- Pour the ice cream mixture into a 9x5” loaf pan or ice cream containers. If you’re using a loaf pan, place a piece of parchment over the top, just touching the surface of the ice cream (I just cut a rectangle that fits right inside of the loaf pan and lay it on top of the ice cream) then wrap the whole thing with plastic wrap.
- Freeze for 6 hours or until firm. Scoop, serve, enjoy!