For the intense and dedicated strawberry enthusiast - Strawberries and Cream No Churn Ice Cream is about to become your newest obsession! It's strawberry season, so make this ice cream now with fresh, locally grown strawberries!
2pintsfresh strawberries,see notes in instructions
14ouncescanned condensed milk
2cupswhipping cream,cold
1-2dropsred food colouring,optional
Instructions
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.
Notes
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.