No Churn Strawberry Ice Cream

The flavor of fresh strawberries in this No Churn Strawberry Ice Cream is amazing! This creamy easy to make ice cream only needs five ingredients and combines the flavors of two of summer’s best treats ice cream and fresh strawberries!  

How to make Strawberry Ice Cream: 

Ingredients: 

• fresh strawberries 
• granutlated sugar
• heavy whipping cream
• evaporated milk
• vanilla extract 

Equipment:

• electric mixer
• 9×5 loaf pan
• sauce pan
• mixing bowls
• silicone spatula 

Instructions: 

1. Over low-medium heat, combine the sugar and diced strawberries. Cook until the strawberries become partially liquid. This will take about 12 – 15 minutes. Cook until about half of the strawberries become juice, there will still be some bites but they will be very soft. Set aside and allow to cool to room temperature. 
2. In a medium mixing bowl, combine the evaporated milk and vanilla extra. Mix well until ingredients are fully combined. 
3. In a large mixing bowl, whip together the heavy whipping cream with an electric mixer on medium speed for 3-4 minutes until the cream remains tall and frothy on its own. Be sure not to under whip.
4.  Fold in the evaporated milk mixture into the heavy whipping cream and whip together for an additional 2 minutes or until well combined. 
5. Fold in all of the cooked strawberries except for ⅓ cup and combine well. 
6. Keep your ⅓ cup left covered inside the refrigerator or outside at room temperature. 
7. Pour ice cream mixture into the bottom of a 9”x5” loaf pan. 
8. Freeze ice cream for 2 hours. The top will still be wobbly. 
9. Remove ice cream from the freezer and add the remaining strawberries on top. Place back into the freezer and freeze overnight or until the freezing time is complete. 
10. Remove from the freezer when you’re ready to enjoy and serve inside a bowl or a waffle cone. 

Variations and Substitutions: 

• The juice from the strawberries will give the ice cream a light pink color. To achieve a darker or deeper shade of pink, you can add in food coloring. 
• Top the ice cream with any of your favorite ice cream toppings. I like to add dark chocolate shavings, but chocolate chips, nuts or even crushed pretzels would be delish! 

My tips and notes for this recipe: 

Depending on ice cream mixture consistency, it’s important to not pour in all of your strawberries at once. They can sink their way to the bottom of your ice cream. This is why we top off the remaining strawberries when the ice cream is partially frozen. 

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Cooking Y’all! 

Susanne