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.
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!
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!
Strawberries and Cream No-Churn Ice Cream
- 2 pints fresh strawberries, see notes in instructions
- 14 ounces canned condensed milk
- 2 cups whipping cream, cold
- red food colouring, optional
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.
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!
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.
Next, fold in the strawberries. Pour the mixture into a freezer-proof container. Cover and freeze for 4-6 hours before serving.