Easy No-Churn Strawberry Ice Cream

2 Jan

As a quick follow-up to the Chocolate Layer Cake with Classic Vanilla Buttercream Frosting, here is the recipe for the strawberry ice cream that went with it.

We got a Kitchen Aid ice cream maker attachment as a wedding gift, but the first few recipes I found using the attachment made mention of their attachment breaking and leaking “blue goo” as early as the first use!  I decided to try a simple recipe that didn’t require an ice cream maker.

INGREDIENTS

  • 2 C cold heavy whipping cream (cold)
  • 1-14 oz can sweetened condensed milk (not to be confused with evaporated milk)
  • 1 pound of fresh strawberries or thawed frozen strawberries, mashed
  • A couple drops red food coloring for a brighter pink color and few slices of strawberry for garnish (optional)

    3 Ingredients!

    3 Ingredients!

DIRECTIONS:

  1. Mash strawberries in a bowl and set aside. If using thawed frozen strawberries, drain the excess juices and water first, then mash the strawberries. If using fresh strawberries, keep the juices.
  2. In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add all the ingredients: heavy whipping cream, sweetened condensed milk.
  3. Whip the heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed and as the cream thickens, increase the speed). Be careful not to over mix or “break” the whip cream mixture. For a brighter pink color, add a few drops of red food coloring into the mixture if you like.

    Whipped Mixture

    Whipped Mixture

  4. Pour the mashed strawberries into the mixture and gently fold with a spatula in until combined.
  5. Pour the whipped mixture into a freezer safe container. We like to use a bread pan. Top with a few slices of strawberries for garnish (optional). Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a “soft serve” type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight.

The verdict – I froze this overnight and could definitely taste the condensed milk.  The texture was also a bit icy.  There was no way around it.  It’s great for a quick fix, but an ice cream maker would make it so much better!

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