Easy No-Churn Strawberry Ice Cream
This creamy and flavorful strawberry ice cream requires no machine. Roasted strawberries ensure a smooth, scoopable texture every time.
Equipment
- Oven
- Baking Sheet
- Blender or Food Processor
- Hand Mixer
- Mixing bowls
- Loaf Pan
- Plastic Wrap
Ingredients
Ice Cream Base
- 1 pound fresh strawberries hulled and halved
- 0.5 cup granulated sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups heavy whipping cream cold
Instructions
- Preheat oven to 375°F. Toss strawberries with sugar and spread on a parchment-lined baking sheet. Roast for 25 to 30 minutes, stirring once. Let cool completely.
- Blend cooled strawberries with sweetened condensed milk, vanilla extract, and salt until smooth.
- In a chilled bowl, whip the heavy cream with a hand mixer until stiff peaks form. Do not over-whip.
- Gently fold the strawberry mixture into the whipped cream using a spatula. Mix until just combined without deflating.
- Pour mixture into a loaf pan. Smooth the top and press plastic wrap directly onto the surface. Freeze for at least 6 hours or overnight.
Notes
Use full-fat cream and condensed milk for best results. Let ice cream sit out for 5 to 10 minutes before scooping.
nutrition information
Calories: 354
Total Fat: 23g
Saturated Fat: 15g
Cholesterol: 86mg
Sodium: 121mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Total Sugars: 31g
Protein: 4g
Vitamin C: 35mg
Calcium: 120mg
Iron: 0mg
Potassium: 227mg
Total Fat: 23g
Saturated Fat: 15g
Cholesterol: 86mg
Sodium: 121mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Total Sugars: 31g
Protein: 4g
Vitamin C: 35mg
Calcium: 120mg
Iron: 0mg
Potassium: 227mg