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Dear Reader, let me just go on record and state that I do not like ice cream. Well, maybe ‘do not like’ is a strong statement; it’s more that I do not crave it.  Ice cream could sit in the freezer for weeks… months!  I’m sure I’d finally get around to throwing it out, because it would be freezer burnt.

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John.e, on the other hand, loves ice cream. He could eat it every single day; in fact, there might be an instance or two where I can recall him eating it every day for a week; at least!  When I found this no-churn ice cream online one day, I knew I had to make it.  And, I’m so glad I did!

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This ice cream has a consistency all its own. It’ not overly sweet, but it’s thicker than a regular milk-based ice cream.  The one thing that attracted me most to this ice cream was that the ingredients were mostly whole and recognizable.  I love that it’s packed full of fresh strawberries, whole cream, and just one item that is processed.  Even the condensed milk has recognizable ingredients!

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Strawberries and Cream No-Churn Ice Cream

Course: Dessert
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Author: Lord Byron's Kitchen
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Ingredients

  • 2 pints fresh strawberries, see notes in instructions
  • 14 ounces canned condensed milk
  • 2 cups whipping cream, cold
  • red food colouring, optional

Instructions

  1. Before you begin, it is worth noting that personal preference is key when deciding what to do with the strawberries. I roughly chopped them and then mashed them slightly to create almost a jam-like consistency with chunks of strawberry left throughout. You can simply roughly chop them, quarter them, or even slice them. The choice is yours.
  2. Begin by whisking the whipping cream in a chilled metal bowl until light and fluffy. Use a handheld mixer for this process. It’s much easier!
  3. With the mixer on low speed, add a drop or two of red food colouring (if you decide to use it) and drizzle in the condensed milk, mixing as you go. Don’t overmix, because the whipping cream may deflate. Just be sure the condensed milk is incorporated.
  4. Next, fold in the strawberries. Pour the mixture into a freezer-proof container. Cover and freeze for 4-6 hours before serving.
Nutrition Facts
Strawberries and Cream No-Churn Ice Cream
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

 

Strawberries and Cream No Churn Ice Cream

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This Post Has 2 Comments

  1. Seriously coming back to this when I want to make more ice cream. I've been obsessed with banana ice creams this year, and strawberries are my fav fruit -- this sounds heavenly!

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