This recipe makes a simple, no-churn ice cream that doesn’t require an ice cream maker. It’s creamy, delicious, and can be customized with various flavors. This version features classic vanilla and strawberry.
Ingredients:
For the Base:
2 cups heavy cream (very cold)
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
For Strawberry Ice Cream:
1 cup fresh strawberries, hulled and pureed
1 tablespoon lemon juice
Instructions:
Whip the Cream: In a large, chilled bowl, using an electric mixer, whip the heavy cream until stiff peaks form.
Add Condensed Milk and Vanilla: Gently fold in the sweetened condensed milk and vanilla extract until well combined. Be careful not to overmix, as this can deflate the whipped cream.
Divide the Base: Divide the ice cream base into two separate bowls.
Make Strawberry Ice Cream: In one bowl, add the pureed strawberries and lemon juice. Gently fold until the mixture is evenly pink.
Prepare for Freezing: Pour each flavor into separate freezer-safe containers.
Freeze: Cover the containers tightly with lids or plastic wrap. Freeze for at least 6 hours, or preferably overnight, until firm.
Scoop and Serve: Scoop the ice cream into bowls or cones and enjoy!
Tips and Notes:
Chill Everything: Make sure your bowl and beaters are chilled before whipping the cream for best results.
Strawberry Variation: You can use other fruits like raspberries or blueberries instead of strawberries.
Vanilla Variation: You can add other extracts or flavors to the vanilla base, such as almond extract or cocoa powder.
Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Texture: No-churn ice cream can be slightly denser than traditional churned ice cream. If you prefer a softer texture, let it sit at room temperature for a few minutes before scooping.
Mix-Ins: You can add mix-ins like chocolate chips, nuts, or cookie pieces after folding in the condensed milk.
